Pork Bone Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
A hearty noodle soup with chewy knife-cut noodles in a rich broth made by simmering pork backbones until deeply flavorful.
A hearty noodle soup with chewy knife-cut noodles in a rich broth made by simmering pork backbones until deeply flavorful. It is perfect for a warming lunch or dinner, especially on a rainy day.
Noodles · 130 minutes to cook
Tips: Blanch the pork backbones, then rinse them thoroughly for a cleaner-tasting broth.
Tips: Knife-cut noodles soften quickly if left in the broth too long, so cook them separately and add them just before serving.
Tips: If there is too much fat on the surface, let the broth cool slightly and skim it off for a lighter finish.
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Ingredients (1 serving)
- Pork neck bones — 100 g
- Pork stock — 450 ml
- Cooked kalguksu noodles (knife-cut wheat noodles) — 180 g
- Korean radish — 50 g
- Large green onion — 20 g
- Garlic — 6 g
- Salt — 1 g
- Ground black pepper — 0.3 g