Kalguksu

Name: Kalguksu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 600 g Wheat noodle, hand cut fresh; 1400 ml Anchovy broth, prepared; 250 g Zucchini, thinly sliced; 300 g Potato, thinly sliced; 4 stalk Green onion, sliced; 3 clove Garlic, minced; 2 tbsp Soy sauce; 1 tsp Salt; ½ tsp Black pepper, ground; 2 tsp Sesame oil

Kalguksu · ready in 35 min · 4 servings · 522 kcal per serving · easy · 10 ingredients

Kalguksu is a Korean comfort soup where soft hand cut wheat noodles thicken a clean anchovy broth with potato, zucchini, and green onion.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
kcal: 522
Difficulty: easy

Korean Main dishes Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gWheat noodle, hand cut fresh
1400 mlAnchovy broth, prepared
250 gZucchini, thinly sliced
300 gPotato, thinly sliced
4 stalkGreen onion, sliced
3 cloveGarlic, minced
2 tbspSoy sauce
1 tspSalt
½ tspBlack pepper, ground
2 tspSesame oil

Equipment

stovetop, large pot, knife, cutting board, ladle, measuring spoons, serving bowls, mixing bowl, chopsticks

Instructions

Mise En Place
Gather noodles, broth, vegetables, seasonings, a pot, knife, board, ladle, measuring spoons, and bowls before heating. · 5 min
What to look for: All ingredients and tools are ready on the work surface
Cut Vegetables
Slice zucchini into thin half moons, cut potato into thin bite size pieces, mince garlic, and slice green onion. · 7 min
What to look for: Vegetables are evenly cut so they cook at the same pace
Season Broth
Bring anchovy broth to a lively boil in a large pot, then stir in garlic, soy sauce, salt, and black pepper. · 5 min
What to look for: Broth bubbles actively and smells savory
Simmer Potato
Add potato to the boiling broth and simmer until the edges look slightly translucent and the broth smells savory. · 8 min
What to look for: Potato slices begin to soften but still hold their shape
Add Noodles
Shake loose excess flour from the fresh noodles, add them gradually, and stir gently so the strands stay separate. · 3 min
What to look for: Noodles loosen in the broth without clumping
Cook Zucchini
Add zucchini and simmer, stirring now and then, until noodles are tender and the soup thickens lightly. · 5 min
What to look for: Broth looks lightly cloudy and zucchini is bright green
Finish Soup
Stir in green onion and sesame oil, then taste the broth and adjust with a small pinch of salt if needed. · 1 min
What to look for: Green onion softens slightly and sesame oil shines on the surface
Serve Hot
Ladle the hot noodle soup into deep bowls and serve at once while the noodles are silky and the broth is steaming. · 2 min
What to look for: Each bowl has noodles, vegetables, and clear steaming broth

Nutrition (per serving)

kcal	522
Protein	19 g
Carbohydrates	100 g
of which sugars	5 g
Fat	4 g
of which saturated	1 g
Fibre	6 g
Sodium	1893 mg

Nutri-ScoreB

Allergens

Contains: gluten, fish, soybeans, sesame, soy

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended
Warm gently in a pot, stirring often, and add a little water if the noodles have absorbed too much broth.

Ingredient substitutions

Wheat noodle

Fresh wheat noodle: Use another fresh knife cut wheat noodle with similar thickness.

Anchovy broth

Clam broth: Clam broth is a traditional alternative with a sweeter sea flavor.

Zucchini

Potato: Use only if zucchini is unavailable, for a starchier soup.

Potato

Zucchini: The soup will be lighter and less starchy.

Green onion

Garlic: Use sparingly for aroma when green onion is not available.

Garlic

Green onion: Use extra green onion for a softer allium flavor.