Dried Pollock Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This hearty soup is made with dried pollock, kalguksu noodles, and Korean zucchini.
This hearty soup is made with dried pollock, kalguksu noodles, and Korean zucchini. The pollock lends a mild, savory flavor to the broth, while the chewy noodles and tender zucchini make it a comforting lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 838.1g serving): 425.5 kcal · protein 33.9g · carbohydrate 61g · fat 4.1g · sodium 909.4mg
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: Starch on the noodles can make the broth cloudy and thick. For a clearer broth, briefly rinse the noodles before adding them.
Tips: If the dried pollock strips are thick, soak them in water for 2–3 minutes first so they soften as they cook.
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Ingredients (1 serving)
- Dried pollock strips — 30 g
- Cooked kalguksu noodles (knife-cut noodles) — 180 g
- Korean zucchini — 0.3 pc
- Daikon radish — 40 g
- Green onion — 0.2 pc
- Garlic — 1 clove
- Dried anchovies — 5 g
- Kelp — 3 g
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Water — 500 ml