Korean Shrimp Tomato Knife-Cut Noodles

Quick answer

Total time: 34 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Saeu tomato kalguksu is a Korean fusion noodle soup that simmers fresh knife-cut noodles and shrimp in a tomato-based broth.

Blanched and diced tomatoes are cooked down with garlic and onion in olive oil to build a naturally sweet, acidic base before water is added. Shrimp go in near the end of cooking to stay plump and springy. A light dusting of Parmesan over the finished bowl bridges Korean and Mediterranean flavors. The main ingredients are Fresh kalguksu noodles, Medium shrimp, Tomatoes, and Onion, and the recipe depends on careful handling of noodle cooking time and sauce thickness.

Ingredients (2 servings)

Ingredient	Amount	Unit
Fresh kalguksu noodles	250	g
Medium shrimp	180	g
Tomatoes	250	g
Onion	90	g
Garlic	2	clove
Olive oil	1	tbsp
Water	800	ml
Salt	0.75	tsp
Black pepper	0.25	tsp
Parmesan cheese	15	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Score 250 g tomatoes with a shallow X, blanch for about 20 seconds, peel, and dice.

Devein 180 g medium shrimp, then season them with only a small pinch of salt so the final broth is not too salty.
2

Control

Heat 1 tablespoon olive oil in a pot over medium-low heat.

Add 2 minced garlic cloves and 90 g onion, then cook for about 3 minutes until the onion turns translucent, keeping the heat gentle so the garlic does not brown.
3

Control

Add the diced tomatoes and raise the heat to medium.

Cook for about 4 minutes, stirring and lightly crushing them, until the juices reduce and the mixture looks thicker, which keeps the broth from tasting thin or flat.
4

Season

Pour in 800 ml water and scrape the bottom of the pot to release the tomato base.

When it comes to a boil, add part of the salt and black pepper, then adjust to a steady gentle boil.
5

Control

Shake excess flour from 250 g fresh kalguksu noodles, then add them to the boiling broth.

Cook over medium heat for about 5 minutes, loosening the strands once or twice so they do not clump.
6

Finish

Add the shrimp and simmer only about 2 minutes, just until they turn pink and feel springy.

Turn off the heat, adjust with the remaining salt and pepper, then serve hot with 15 g Parmesan scattered over the bowl.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Korean knife-cut noodles and shrimp simmered in a naturally sweet, acidic tomato broth.
Finish cue: Add 2 minced garlic cloves and 90 g onion, then cook for about 3 minutes until the onion turns translucent, keeping the heat gentle so the garlic does not brown.
Avoid this: Cook over medium heat for about 5 minutes, loosening the strands once or twice so they do not clump.