Kalguksu (Korean Knife Cut Noodle Soup)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, comforting Korean noodle soup with hand-cut noodles in a clean anchovy broth, topped with vegetables and seafood. Cozy and savory, it comes together quickly for an authentic, nourishing meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 1/2 cups Dried kelp and dried anchovy stock (or water (*see note above))
- 1 tsp soy sauce (, (I used regular kikkoman soy sauce))
- 1/2 tsp minced garlic
- 1/2 tsp fine sea salt ((or more to taste))
- 300 g knife-cut noodles
- Some water (to boil the noodles)
- 100 g zucchini ((3.5 ounces), julienned)
- 50 g carrot ((1.7 ounces), julienned)
- 40 g shiitake mushrooms ((1.4 ounces), thinly sliced)
- 130 g fresh / frozen littleneck clam ((4.5 ounces), (weight includes the shells), cleaned / defrosted if frozen)
- 100 g prawn ((3.5 ounces), head and tail removed, deveined)
- 10 g green onion ((0.3 ounces), chopped)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 2285mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1201mg
- Calcium
- 130mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2285MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.