Maesaengi Gul Kalguksu (매생이 굴 칼국수)
Serves 2 maesaengi oyster kalguksu, with easy auto-scaling.
Instructions
- 1
Rinse maesaengi gently in cold water and drain well in a sieve.
- 2
Rinse oysters briefly in salted water, then drain.
- 3
Bring the stock to a boil, then season with garlic and soup soy sauce.
- 4
Add noodles and cook 4-5 minutes, then add oysters and cook 2 more minutes.
- 5
Add maesaengi and simmer 1 minute until bright green, then turn off heat.
- 6
Adjust with salt, top with sliced scallion, and serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Abura Soba (Oil Ramen)
Japanese noodles tossed in a savory soy oil sauce without broth. Rich and concentrated, this dry ramen style lets toppings shine.
Aglio e Olio (Garlic Olive Oil Pasta)
This classic oil pasta highlights the bold aroma of garlic and olive oil. A gentle chili kick keeps the finish clean and bright.
Anchovy Broth Thin Noodle Soup
Thin wheat noodles in a light anchovy-kelp broth. Simple, clean, and deeply satisfying — the everyday noodle of Korean home cooking.