Kalguksu with Oysters in Soybean Paste Broth recipe - ingredients, nutrition and when to eat it
This noodle soup is made by simmering oysters and noodles in a warm, savory soybean paste broth.
This noodle soup is made by simmering oysters and noodles in a warm, savory soybean paste broth. The oysters’ briny flavor pairs well with the umami of the paste, making it especially appealing for lunch or dinner on a chilly day.
Noodles · 20 minutes to cook
Nutrition (per 816.5g serving): 364.1 kcal · protein 19.6g · carbohydrate 56.5g · fat 4.5g · sodium 1537.8mg
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: Oysters can turn tough if simmered too long, so add them at the end, once the broth is boiling.
Tips: Boil thin wheat noodles separately and rinse them in cold water to keep the broth clearer.
Tips: Soybean paste varies in saltiness, so start with a little, taste, and adjust.
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Ingredients (1 serving)
- Cooked somen noodles — 180 g
- Oysters — 100 g
- Doenjang — 1 Tbsp
- Water — 450 ml
- Daikon radish — 50 g
- Green onion — 15 g
- Garlic — 1 pc
- Ground black pepper — 0.2 tsp