Korean Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
Kalguksu is a Korean noodle soup made with wheat noodles simmered in anchovy or clam broth with zucchini and potatoes.
Kalguksu is a Korean noodle soup made with wheat noodles simmered in anchovy or clam broth with zucchini and potatoes. The chewy noodles pair well with the warm, savory broth, making it a satisfying choice for lunch or dinner.
World cuisine · 25 minutes to cook
Nutrition (per 1003.5g serving): 467.4 kcal · protein 23.7g · carbohydrate 84.7g · fat 2g · sodium 1051.4mg
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: The starch left on the noodles can thicken the broth. For a clearer broth, give the noodles a quick rinse before adding them.
Tips: Once the clams open, avoid cooking them for too long so they don't turn tough.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked Kalguksu noodles — 220 g
- Clam meat — 80 g
- Korean zucchini — 0.3 pc
- Potato — 0.5 pc
- Kombu — 1 piece
- Dried anchovies — 5 pc
- Green onion — 0.1 stalk
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Salt — 0.5 g
- Water — 550 ml