Anchovy Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This comforting home-style soup is made with kalguksu noodles and zucchini in a savory broth of dried anchovies and kelp.
This comforting home-style soup is made with kalguksu noodles and zucchini in a savory broth of dried anchovies and kelp. It is perfect for lunch or dinner when you are craving something warm and brothy.
Noodles · 25 minutes to cook
Nutrition (per 851.5g serving): 413 kcal · protein 17g · carbohydrate 80.7g · fat 1.7g · sodium 1167.1mg
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: If you use fresh kalguksu noodles, lightly shake off the flour before adding them so the broth becomes less thick.
Tips: Cleaning the heads and innards from the anchovies gives the broth a cleaner flavor.
Tips: Do not simmer the zucchini too long so it stays tender while holding its shape.
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Ingredients (1 serving)
- Water — 500 ml
- Dried anchovies — 10 g
- Kelp — 5 g
- Cooked kalguksu noodles — 250 g
- Korean zucchini — 60 g
- Green onion — 15 g
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Salt — 0.3 tsp