Kalguksu (knife-cut noodle soup) with Bean Sprouts and Dried Pollock recipe - ingredients, nutrition and when to eat it
This noodle soup is made with dried pollock, bean sprouts, and knife-cut noodles. The noodles go well with the light, savory broth.
This noodle soup is made with dried pollock, bean sprouts, and knife-cut noodles. The noodles go well with the light, savory broth. It’s a lovely choice for lunch or dinner when you’re in the mood for something warm.
Noodles · 25 minutes to cook
Nutrition (per 920.5g serving): 429.5 kcal · protein 30.2g · carbohydrate 60.1g · fat 6.8g · sodium 944.7mg
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: Sauté the shredded dried pollock in sesame oil first to bring out its savory aroma in the broth.
Tips: If you’re using pre-cooked noodles, don’t boil them for long; just heat them through.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 180 g
- Dried pollock strips — 25 g
- Soybean sprouts — 80 g
- Water — 600 ml
- Kombu — 5 g
- Green onion — 15 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 1 g
- Sesame oil — 1 tsp