Scallop Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This knife-cut noodle soup gets a subtle sweetness from scallops simmered in a clear anchovy broth.
This knife-cut noodle soup gets a subtle sweetness from scallops simmered in a clear anchovy broth. It’s perfect for lunch or dinner on a chilly day when you’re craving a warm bowl of soup.
Seafood · 25 minutes to cook
Nutrition (per 937g serving): 431.6 kcal · protein 32.7g · carbohydrate 62.8g · fat 3.6g · sodium 1792.9mg
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: Scallops can become tough if simmered too long, so cook them only briefly after they open.
Tips: Rinse the cooked noodles separately before adding them to keep the broth clearer.
Tips: Scallops vary in saltiness, so add salt little by little at the end to adjust the seasoning.
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Ingredients (1 serving)
- Scallops — 4 pc
- Cooked knife-cut noodles — 180 g
- Water — 500 ml
- Dried anchovies — 10 g
- Kelp — 5 g
- Korean radish — 60 g
- Onion — 40 g
- Garlic — 1 pc
- Scallions — 2 pc
- Salt — 0.4 tsp