Mugwort Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
Mugwort kalguksu is a springtime noodle soup made with mugwort-infused noodles simmered in a clam and anchovy broth.
Mugwort kalguksu is a springtime noodle soup made with mugwort-infused noodles simmered in a clam and anchovy broth. The delicate aroma of mugwort pairs beautifully with the clean flavor of clams, making it a lovely warm lunch or light dinner.
Noodles · 50 minutes to cook
Nutrition (per 722.5g serving): 424.9 kcal · protein 25.4g · carbohydrate 72.3g · fat 2.1g · sodium 1329.4mg
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: If the dough sticks to your hands, don’t add more water all at once—work in a little flour at a time.
Tips: Clams can become tough if overcooked, so remove them briefly once their shells open.
Tips: For a more pronounced mugwort aroma, add the mugwort powder to the dough rather than adding more to the broth.
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Ingredients (1 serving)
- All-purpose flour — 80 g
- Mugwort powder — 1 tsp
- Water — 45 ml
- Manila clams — 0.5 cup
- Dried anchovies — 8 g
- Kelp — 1 sheet
- Water — 450 ml
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Salt — 0.3 tsp