Kalguksu (Knife-Cut Noodle Soup) with Shepherd's Purse and Clams recipe - ingredients, nutrition and when to eat it
This knife-cut noodle soup is made with spring shepherd's purse and clams. The briny, refreshing broth gets a fragrant lift from the greens.
This knife-cut noodle soup is made with spring shepherd's purse and clams. The briny, refreshing broth gets a fragrant lift from the greens. It makes a hearty lunch or dinner on a breezy spring day.
Noodles · 30 minutes to cook
Tips: If the noodles are heavily dusted with flour, put them in a sieve and shake off the excess so the broth doesn't become too thick.
Tips: Shepherd's purse loses its aroma if cooked too long, so add it near the end and cook just until wilted.
Tips: Once the clams open, avoid cooking them much longer so they don't turn tough.
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Ingredients (1 serving)
- Cooked kalguksu noodles — 180 g
- Manila clams (meat) — 80 g
- Shepherd’s purse — 40 g
- Dashi stock — 400 ml
- Korean zucchini — 30 g
- Green onion — 10 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 1 pinch