AI-generated imageMaesaengi Seaweed and Zucchini Kalguksu for Two
Korean wheat noodle soup with edible maesaengi seaweed and zucchini in anchovy broth, without clams.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse maesaengi gently in a fine strainer and remove grit. Julienne zucchini and slice the green onion.
- 02
Boil 900 mL anchovy broth with 10 g garlic and 15 mL tuna seasoning sauce.
- 03
Shake off loose flour from 300 g noodles, add to boiling broth, separate and cook according to the packet, stirring to prevent sticking.
- 04
Add 100 g zucchini about 2–3 minutes before the noodles finish. Cook until no raw floury center remains.
- 05
Once noodles are fully cooked, add 100 g maesaengi and 30 g green onion; stir gently and bring back to a simmer.
- 06
Taste and add up to 2 g salt only if needed; divide into two bowls and serve hot.
Helpful source links
Before you cook
Contains wheat and fish; check seasoning labels. Rinse seaweed, fully cook noodles and chill leftovers in shallow containers within two hours.
Allergens: 밀(글루텐)/wheat/小麦, 생선(멸치·참치)/fish/魚, 조미료 제품에 따른 대두 등 추가 알레르기 가능
Image & source credits
AI-generated image.
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