Tomato Seafood Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This bowl of tomato seafood kalguksu brings together the bright tang of tomatoes and the fresh, briny flavor of clams and shrimp with chewy knife-cut noodles.
This bowl of tomato seafood kalguksu brings together the bright tang of tomatoes and the fresh, briny flavor of clams and shrimp with chewy knife-cut noodles. It’s a lovely choice for a spring or summer lunch when you’re in the mood for a light broth.
Noodles · 25 minutes to cook
Tips: If you’re using precooked noodles, add them at the very end so they don’t get mushy.
Tips: Sautéing the tomatoes first lets their sweet-tart flavor spread naturally through the broth.
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) — 180 g
- Clam meat — 70 g
- Shrimp — 50 g
- Tomato — 1 pc
- Onion — 0.3 pc
- Garlic — 2 pc
- Seafood broth — 350 ml
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Black pepper — 0.2 tsp
- Scallions — 1 Tbsp