Oyster Kimchi Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This knife-cut noodle soup is made with oysters and kimchi. Chewy noodles pair with the oysters’ briny aroma and kimchi’s lively kick.
This knife-cut noodle soup is made with oysters and kimchi. Chewy noodles pair with the oysters’ briny aroma and kimchi’s lively kick. It’s a comforting choice for lunch or dinner when you’re craving a hot bowl on a chilly day.
Noodles · 25 minutes to cook
Tips: Add the oysters at the end and cook them briefly to keep them tender and fragrant.
Tips: Kimchi can vary in ripeness and saltiness, so add the soy sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked kalguksu noodles — 180 g
- Oysters — 100 g
- Napa cabbage kimchi — 60 g
- Dashi stock — 400 ml
- Green onion — 15 g
- Garlic — 1 clove
- Korean chili flakes — 0.5 tsp
- Soy sauce — 0.5 Tbsp