Scallop Knife-Cut Noodle Soup (Kalguksu)

Scallop Knife-Cut Noodle Soup (Kalguksu)

On days when you crave something warm but not heavy, this scallop knife-cut noodle soup is exactly the kind of bowl you want to sit down to. The broth is gentle and clear, yet full of deep umami from scallops, anchovies, and kelp. Each spoonful feels light, but the flavor lingers in the best way.

Scallops shine in noodle soups like this. They softly perfume the broth with a sweet, ocean aroma, while knife-cut noodles turn it into a satisfying meal. Add tender potato, onion, and a whisper of chili heat, and you get a bowl that’s both soothing and refreshingly bright.

This is the kind of soup that feels perfect on a cool, breezy evening or those in-between days when you want comfort without feeling weighed down. One pot, simple ingredients, and a beautifully clean-tasting broth—let’s make it.

Ingredients

Main Ingredients

• Knife-cut noodles (Korean kalguksu-style fresh wheat noodles) – about 300 g / 10 oz
• Small fresh scallops (in the shell if possible) – about 15 pieces
• Sea squirt (or small clams/mussels if you prefer) – ½ cup, rinsed
• Potato – 1 medium, peeled
• Onion – ¼ medium
• Scallions – ⅓ stalk (or 1 small)
• Mild green chili pepper (or similar mild pepper) – 2
• Enoki mushrooms – ½ pack
• Anchovy–shrimp–kelp broth – 7 cups
• Sea salt – to taste

Seasoning Mix

Use this instead of alcohol-based seasonings:

• Light soy sauce for soup (or low-sodium light soy sauce) – ½ tablespoon
• Minced garlic – 1 teaspoon
• Ground black pepper – a pinch

You’ll adjust final seasoning with sea salt at the end.

Step-by-Step Instructions

1. Clean the scallops and seafood

1. Fill a large bowl with cool water and stir in a small handful of sea salt.
2. Add the scallops and let them sit for a short while, then gently swish them around.
3. Using a soft kitchen brush or clean scrubber, lightly rub the shells to remove any surface grit.
4. Rinse under running water until the shells look clean.
5. Rinse the sea squirt (or your chosen seafood substitute) in cool water and drain.
   
   
   

Set the seafood aside while you prepare the vegetables.

2. Prep the vegetables and mushrooms

1. Potato: Slice into halves or quarters lengthwise, then cut into medium-thick slices. You want them thick enough to stay intact but thin enough to cook through in the broth.
2. Onion: Slice into thin strips.
3. Enoki mushrooms: Trim off the root end and separate into small clusters.
4. Scallions: Slice on a diagonal into 2–3 cm (about 1 inch) pieces.
5. Mild chili peppers: Slice on a diagonal as well, seeds and all if you like a little more gentle heat.

Keep the scallions, chili, and enoki together in a small bowl; they’ll go in near the end.

3. Bring the broth to a boil

1. Pour 7 cups of anchovy–shrimp–kelp broth into a medium-large pot.
2. Place over medium-high heat and bring to a gentle boil.
   
   
   

If you’re using pre-made broth, just make sure it’s hot and ready before adding the other ingredients.

4. Add vegetables and seasoning

Once the broth starts to boil:

1. Add the sliced potato, sea squirt (or other seafood substitute), and sliced onion to the pot.
2. Stir in the seasoning mix:
   • ½ tablespoon light soy sauce for soup
   • 1 teaspoon minced garlic
   • A pinch of ground black pepper
3. Let everything simmer over medium heat until the potatoes are about halfway cooked.
   • You should be able to pierce them with a chopstick or fork, but they should still feel a bit firm in the center.

5. Add scallops and noodles

When the potatoes are halfway done:

1. Add the cleaned scallops to the pot.
2. Gently add the knife-cut noodles, loosening them with your fingers if they’re stuck together.
3. Stir lightly so the noodles don’t clump or stick to the bottom.
4. Cook for about 3–4 minutes, or until:
   • The noodles are just cooked through but still pleasantly chewy.
   • The scallops have turned opaque and plump.
     
     
     

Try not to overcook here—this is where the noodles stay bouncy and the scallops stay tender.

6. Finish with mushrooms, scallions, and chili

When the noodles are cooked:

1. Add the enoki mushrooms, sliced scallions, and mild chili peppers to the pot.
   
   
   
2. Give everything a gentle stir.
3. Taste the broth and season with sea salt a little at a time until it’s just right for you.
4. Let the soup come up to a gentle boil once more, then turn off the heat.
   

The scallions and chili should look bright and fresh, and the enoki just barely cooked.

7. Serve hot

Ladle the noodles, scallops, vegetables, and broth into warm bowls, making sure everyone gets a generous share of scallops and potatoes. Serve immediately while the steam is rising and the chili and scallions are still vivid on top.

Tips for the Best Scallop Knife-Cut Noodle Soup

1. Cleaning scallops nicely

• A lightly salted water soak plus a gentle scrub is enough to tidy up the shells.
• Rinse well so there’s no lingering grit that might cloud your broth.
• If using shucked scallops (without shells), just rinse briefly under cool water and drain.

2. Cut vegetables for even cooking

• Potatoes: Keep the slices a similar thickness so they soften at the same time.
• Onion: Thin slices melt beautifully into the broth and add sweetness.
• Enoki: Separate into small clusters so they cook quickly and mix well with the noodles.

3. Perfect noodle texture

• Add the noodles only after the potatoes are halfway cooked; this keeps the noodles from turning mushy while the potatoes catch up.
• Gently stir right after adding noodles so they don’t clump.
• Once the noodles are bouncy and cooked through, move quickly to add the final toppings and turn off the heat—this keeps both the scallops and noodles at their best.

4. Balancing the flavor of the broth

• The broth should taste light but still full of depth from seafood and soy sauce.
• Season with sea salt at the very end; it lets you fine-tune the saltiness without overwhelming the delicate scallop flavor.
• If you prefer a slightly deeper color and flavor, add a tiny splash more light soy sauce, tasting as you go.

A Bowl for When You Want Gentle Comfort

This scallop knife-cut noodle soup is the kind of dish that feels like a quiet pause in the day: clear broth, tender noodles, and the subtle sweetness of fresh scallops in every spoonful. It’s simple enough for a weeknight but special enough to serve when you want to treat yourself or someone you love.

On those days when only a warm, clean-tasting noodle soup will do, put on a pot of this kalguksu, let the steam fill your kitchen, and enjoy a comforting bowl that feels both light and deeply satisfying.

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