Kabocha Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This warm noodle dish is made by cooking kabocha until tender, stirring it into the broth, and simmering it with knife-cut noodles.
This warm noodle dish is made by cooking kabocha until tender, stirring it into the broth, and simmering it with knife-cut noodles. The squash’s gentle sweetness pairs with the chewy noodles, making it a comforting lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Nutrition (per 918g serving): 388.7 kcal · protein 9.9g · carbohydrate 83.5g · fat 2g · sodium 1103.1mg
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: Set aside a little kabocha and leave it in larger pieces to enjoy both the smooth broth and a satisfying bite.
Tips: If using precooked noodles, add them at the end and simmer briefly so they don’t get mushy.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 200 g
- Kabocha squash — 150 g
- Water — 500 ml
- Onion — 0.3 pc
- Garlic — 1 pc
- Salt — 1 tsp
- Green onion — 0.1 pc