Pork and Kimchi Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This hearty bowl is made by stir-frying pork with aged kimchi, then simmering them with knife-cut noodles in a spicy broth.
This hearty bowl is made by stir-frying pork with aged kimchi, then simmering them with knife-cut noodles in a spicy broth. The kimchi's tang and the pork's savory richness make it a good lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Tips: Boil and rinse the noodles separately before adding them to keep the broth clearer.
Tips: If the aged kimchi tastes too sour, stir-fry it with a little onion to mellow the flavor.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 1 serving
- Pork shoulder — 80 g
- Well-fermented napa cabbage kimchi — 100 g
- Green onion — 0.3 pc
- Garlic — 1 clove
- Korean red pepper flakes — 1 tsp
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Water — 500 ml