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Kalguksu
Simmer dashima and anchovies in the water 15 minutes, then strain. Or use light chicken stock.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Kalguksu take?
55 min all in โ 25 min prep, 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 3 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Fish. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget โ about $8โ16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Stockpot.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much soy sauce?
1 tbsp of Soy sauce.
What can I use instead?
Anchovy stock โ Chicken stock. A common home pot, especially for kids.
Any tips from this recipe?
Handmade dough is just flour, water and salt, rolled and cut. Dried kalguksu noodles are honest. Clams in the last 3 minutes make haemul-kalguksu.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.