Korean Zucchini Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This light noodle soup is made with Korean zucchini and anchovy broth, simmered with knife-cut noodles.
This light noodle soup is made with Korean zucchini and anchovy broth, simmered with knife-cut noodles. The zucchini’s gentle sweetness pairs with the savory broth, making it an easy choice for lunch or dinner.
Soups & stews · 25 minutes to cook
Nutrition (per 968g serving): 316.3 kcal · protein 13.7g · carbohydrate 62.1g · fat 1.3g · sodium 937mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shake off any excess starch from the noodles before adding them, as it can make the broth cloudy.
Tips: If the broth gets too thick, add a little boiling water and adjust the seasoning.
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Ingredients (1 serving)
- Cooked Kalguksu Noodles (Knife-Cut Noodles) — 180 g
- Korean Zucchini (Aehobak) — 0.5 pc
- Dried Anchovies — 8 g
- Kelp — 5 g
- Green Onion — 15 g
- Garlic — 1 clove
- Soy Sauce — 1 tsp
- Salt — 1 pinch
- Water — 650 ml