Kalguksu (Korean Knife Cut Noodle Soup)

4.80 from 5 votes

Kalguksu (Korean Knife Cut Noodle Soup)

Kalguksu is a light and comforting Korean noodle soup made with knife-cut noodles and a clean anchovy broth. It’s cozy, savory, and perfect for a simple homemade meal.

Prep Time15

Cook Time15

Total Time30

Course: Main

Cuisine: Korean

Keyword: kalguksu

Servings:

Calories: 610kcal

Author: Sue Pressey

Ingredients

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 (kalguksu noodles), Store-bought is fine, or make homemade noodles if you prefer (10 ounces)
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

Instructions

Bring the anchovy and kelp stock to a boil over medium heat. Add the soy sauce, minced garlic, and salt to season the broth. Once the stock reaches a rolling boil, add the zucchini, carrots, and shiitake mushrooms. Cook for about 2 minutes, or until just slightly softened. Then add the clams and prawns, and continue boiling for another 2 minutes, or until they’re just cooked through. Avoid overcooking, as the seafood can become tough and gummy.
(Ideally at the same time as Step 1) In a separate pot, boil the noodles in rapidly boiling water for 2 to 3 minutes, or until cooked. Drain and rinse under cold running water, then set aside.
Add the noodles to the soup pot (from Step 1) and boil for about 1 minute to warm them through. Give them a gentle stir. Add the green onion, then turn off the heat. Serve hot.

Notes

Using water instead of anchovy-kelp stock? Add more soy sauce and/or salt for flavor—but not too much soy sauce, or the broth will turn brown. This soup is traditionally light and clear.
Kalguksu pairs perfectly with kimchi—especially fresh kimchi salad or radish kimchi (kkakdugi) for crunch and brightness.

Nutrition