Mugwort Dumpling Kalguksu recipe - ingredients, nutrition and when to eat it
This warm bowl of kalguksu is made with fragrant mugwort noodles and dumplings simmered in anchovy broth.
This warm bowl of kalguksu is made with fragrant mugwort noodles and dumplings simmered in anchovy broth. The mild broth carries a gentle mugwort aroma, making it a lovely choice for a spring lunch or a hearty dinner.
Noodles · 25 minutes to cook
Nutrition (per 955g serving): 505.4 kcal · protein 21.1g · carbohydrate 86.6g · fat 7.8g · sodium 974.2mg
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: Mugwort can lose its fragrance if cooked too long, so add it at the end and cook briefly.
Tips: Add frozen dumplings straight from the freezer, without thawing, and avoid stirring the broth too vigorously so the wrappers don’t split.
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Ingredients (1 serving)
- Boiled mugwort kalguksu noodles — 180 g
- Dumplings — 3 pc
- Dried anchovies — 8 g
- Dried kelp — 4 g
- Mugwort — 20 g
- Green onion — 15 g
- Garlic — 3 g
- Soy sauce — 5 ml
- Water — 600 ml