Cold Soy Milk Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This summer noodle dish pairs chewy knife-cut noodles with chilled, savory soy milk.
This summer noodle dish pairs chewy knife-cut noodles with chilled, savory soy milk. The noodles go well with the smooth, rich soy milk, making it a great lunch on a hot day.
Noodles · 15 minutes to cook
Nutrition (per 466g serving): 501.2 kcal · protein 19.5g · carbohydrate 75g · fat 11.9g · sodium 858.4mg
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: Season the soy milk just before serving so it’s easier to adjust the saltiness.
Tips: Rinse the noodles thoroughly in cold water to give them a springy texture.
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Ingredients (1 serving)
- Cooked kalguksu noodles — 180 g
- Soy milk — 1 cup
- Soybean powder — 2 Tbsp
- Cucumber — 0.3 pc
- Black sesame seeds — 1 tsp
- Salt — 0.5 tsp
- Ice — 4 pc