Dried Pollock Hangover Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This refreshing noodle soup is made by simmering shredded dried pollock, bean sprouts, and knife-cut noodles in one pot.
This refreshing noodle soup is made by simmering shredded dried pollock, bean sprouts, and knife-cut noodles in one pot. The pollock adds a delicate savory flavor, while the bean sprouts bring a crisp bite. It’s a satisfying choice for lunch or dinner when you want something warm and soothing.
Noodles · 25 minutes to cook
Nutrition (per 978.5g serving): 439.1 kcal · protein 34g · carbohydrate 67g · fat 2.8g · sodium 697.5mg
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: Cook the bean sprouts all at once with the lid either on or off to reduce their fishy smell.
Tips: Cooking the noodles separately before adding them keeps the broth from getting too thick. If adding fresh noodles directly, shake off some of the flour first.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 200 g
- Dried pollock strips — 25 g
- Soybean sprouts — 80 g
- Korean radish — 40 g
- Green onion — 15 g
- Garlic — 1 clove
- Kombu — 1 sheet
- Dried anchovies — 5 g
- Soy sauce — 1 tsp
- Ground black pepper — 0.2 tsp
- Water — 600 ml