1.0Marc Winerhttps://marcwiner.com/da/Marc Winerhttps://marcwiner.com/da/author/admin2823/Kalguksu – Koreansk nudelsupperich600338<blockquote class="wp-embedded-content" data-secret="gx4qe6ce5n"><a href="https://marcwiner.com/da/kalguksu/">Kalguksu – Koreansk nudelsuppe</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/da/kalguksu/embed/#?secret=gx4qe6ce5n" width="600" height="338" title="“Kalguksu – Koreansk nudelsuppe” – Marc Winer" data-secret="gx4qe6ce5n" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/05/Kalguksu-en-tete-baguettes-750x563.jpg600450En skøn koreansk suppe med knivskårne nudler, serveret i en dyb ansjosbouillon med velsmagende tilbehør og en stærk sauce.https://marcwiner.com/da/kalguksu/daKalguksu – Koreansk nudelsuppekoreanskHovedret3040701person120 g hvedemel60 ml vand0.25 tsk fint salt1 l vand7 tørrede ansjoser1 spsk små tørrede rejer (valgfrit)1 stykke kombu (tørret tang) (ca. 5 x 7,5 cm)0.5 tsk salt1 tsk guk-ganjang (koreansk suppesojasauce)100 g squash eller koreansk aehobak (skåret i julienne)0.25 løg (i tynde strimler)100 g kartofler (skåret i julienne)1 forårsløg (fintsnittet)85 g hakket oksekød1.5 tsk mirin1.5 tsk lys sojasauce0.5 tsk hvidløg (finthakket)1 spsk lys sojasauce1.5 tsk gochugaru (koreanske chiliflager)2 tsk grøn chili (finthakket)1 tsk riseddike1 spsk forårsløg (fintsnittet)0.5 tsk ristet sesamolie1 tsk hvidløg (finthakket)1 knivspids sukker1 knivspids friskkværnet peberforårsløg (fintsnittede)grønne chilier (i fine skiver)hvidløg (i tynde skiver)25https://marcwiner.com/wp-content/uploads/2025/05/Kalguksu-en-tete-baguettes.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400