Abalone Offal Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This noodle soup is made by simmering knife-cut noodles in a broth enriched with abalone innards.
This noodle soup is made by simmering knife-cut noodles in a broth enriched with abalone innards. It has a deep sea flavor and a savory broth, making it a hearty choice for lunch or dinner.
Noodles · 25 minutes to cook
Tips: Sauté the abalone innards in sesame oil first to bring out their rich, briny aroma in the broth.
Tips: Cooked noodles can leave starch in the water, so give them a quick rinse in cold water before adding if you want a clearer broth.
Tips: The seasoning in the noodles and broth can vary by brand, so add salt a little at a time and taste as you go.
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Ingredients (1 serving)
- Cooked kalguksu noodles — 220 g
- Abalone — 1 pc
- Water — 500 ml
- Dashi broth — 100 ml
- Garlic — 1 clove
- Green onion — 0.3 stalk
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp