Seaweed Kalguksu (Green Seaweed Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This noodle soup combines the soft, ocean-fresh flavor of green seaweed with the refreshing savoriness of clams.
This noodle soup combines the soft, ocean-fresh flavor of green seaweed with the refreshing savoriness of clams. It is especially comforting when you want a warm bowl of broth on a cold day.
Noodles · 25 minutes to cook
Nutrition (per 849g serving): 472 kcal · protein 26.1g · carbohydrate 82.5g · fat 3.2g · sodium 1068.1mg
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: Place the green seaweed in a strainer and gently swish it under running water to remove sand and impurities.
Tips: Once the clams open, avoid boiling them for too long or the meat may become tough.
Tips: Add the green seaweed at the end and cook it briefly so the broth stays clear.
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Ingredients (1 serving)
- Water — 450 ml
- Kombu — 5 g
- Dried anchovies — 8 g
- Manila clams — 80 g
- Maesaengi (green seaweed) — 30 g
- Cooked kalguksu noodles (knife-cut noodles) — 250 g
- Garlic — 5 g
- Green onion — 15 g
- Fish sauce — 5 ml
- Salt — 1 g