Pollock Roe and Zucchini Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This noodle soup is made with knife-cut noodles and zucchini in a briny clam broth, seasoned with salted pollock roe.
This noodle soup is made with knife-cut noodles and zucchini in a briny clam broth, seasoned with salted pollock roe. The savory roe, clean-tasting clam broth, and tender zucchini go well together. It’s a comforting choice for lunch or dinner when you’re craving a hot bowl of soup.
Noodles · 25 minutes to cook
Tips: Pollock roe can turn firm if simmered too long, so add it at the end and cook it briefly.
Tips: If the knife-cut noodles are coated with a lot of flour, blanch them in boiling water for 30 seconds, rinse, then add them to the broth to keep it from getting cloudy.
Tips: Clams and pollock roe vary in saltiness, so adjust the seasoning at the end.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 180 g
- Clam meat — 70 g
- Salted pollock roe — 25 g
- Korean zucchini — 60 g
- Dashi stock — 350 ml
- Green onion — 15 g
- Garlic — 1 tsp
- Ground black pepper — 0.2 g