Mugwort and Clam Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This springtime kalguksu is made by simmering mugwort noodles and clams in a clear broth.
This springtime kalguksu is made by simmering mugwort noodles and clams in a clear broth. The fresh, green aroma of mugwort pairs with the clams’ clean, savory flavor, making it a lovely warm meal for lunch or dinner.
Noodles · 30 minutes to cook
Tips: Add the mugwort at the end, since its aroma can fade if it cooks for too long.
Tips: Once the clams open, avoid simmering them much longer so the meat doesn’t turn tough.
Tips: Fresh noodles can make the broth cloudy, so shake off any excess flour before adding them.
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Ingredients (1 serving)
- Cooked kalguksu noodles — 180 g
- Clam meat — 70 g
- Mugwort — 30 g
- Dashi broth — 450 ml
- Garlic — 1 clove
- Green onion — 10 g
- Salt — 1 g