Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This hand-cut noodle soup is made with clams and zucchini simmered in anchovy broth.
This hand-cut noodle soup is made with clams and zucchini simmered in anchovy broth. Chewy noodles and refreshing clam broth pair well for a rainy day or a warm, comforting lunch or dinner.
Noodles · 30 minutes to cook
Nutrition (per 981g serving): 440 kcal · protein 28.8g · carbohydrate 70.6g · fat 2.6g · sodium 1801.7mg
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: Choose clams that are closed and have no cracked shells.
Tips: Once the clams open, avoid cooking them too long or the meat may become tough.
Tips: Rinse the cooked noodles separately before adding them to keep the broth clearer.
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Ingredients (1 serving)
- Manila clams — 15 pc
- Boiled wheat noodles · somyeon — 200 g
- Korean zucchini — 50 g
- Dried anchovies — 10 g
- Water — 500 ml
- Potato — 60 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 1 pc
- Soy sauce — 2 tsp
- Salt — 1 g