Modu Recipes

Solo Cooking God's Refreshing Mussel Kalguksu

Sautéed vegetables enhance the umami, combined with fresh live mussels in instant dried anchovy kalguksu ramen to create a clear, refreshing broth kalguksu.

🙋 Recommended for

  • ⭐ Those seeking a non-irritating, clean yet rich and refreshing broth
  • ⭐ Fans of the harmonious blend of anchovy stock and fresh mussels for a deep oceanic umami flavor
  • ⭐ People wanting a warm, smooth noodle dish to fill their stomach on cold days

Ingredients needed 🛒1 servings

  • fresh mussels 1 handful full
  • dried anchovy kalguksu ramen 1 pack
  • vegetable oil generously
  • onion 1/2 medium
  • minced garlic 1/2 tablespoon
  • premium soy sauce 1 tablespoon
  • Chinese cabbage 3 slices
  • water 3 cups (paper cup)
  • green onion a little
  • black pepper a little

Recipe 🍳

  1. Wash fresh mussels gently in water with coarse salt, remove shells and impurities, then rinse thoroughly under running water.
  2. Heat generous vegetable oil in a pan, add sliced onion and 1/2 tablespoon minced garlic, and sauté over high heat until golden brown.
  3. Once the onion softens, pour 1 tablespoon premium soy sauce along the edge of the pan and stir quickly for 30 seconds to infuse savoriness into the vegetables.
  4. Add 3 slices of chopped Chinese cabbage and the powdered soup mix from the dried anchovy kalguksu ramen, and stir-fry rapidly until the cabbage wilts.
  5. Pour in 3 cups (paper cup measure) of water and bring to a boil over high heat.
  6. When the broth boils vigorously, add the kalguksu noodles, solid ingredient mix, and a generous handful of cleaned fresh mussels.
  7. Simmer until the noodles are tender and the mussels are fully cooked through.
  8. Transfer the finished kalguksu to a serving bowl, sprinkle with green onion and black pepper to taste, and enjoy it clear and refreshing.
  1. In an oiled pan, sauté onion and garlic, then add soy sauce for seasoning and stir in Chinese cabbage and ramen powder mix.
  2. Add water and bring to a boil, then add kalguksu noodles, solid ingredients, and fresh mussels, and simmer until fully cooked.
  3. Transfer to a bowl and sprinkle with green onion and black pepper to finish.

Cooking tips 💡

  • Sautéing the ramen powder mix with the cabbage first helps the seasonings penetrate the vegetables and intensifies the broth’s depth of flavor.
  • To allow the fresh mussels’ cool juice to blend into the broth, make sure to cook them thoroughly with the noodles so the broth remains clean and refreshing.
  • Due to the nature of kalguksu noodles, the broth may thicken slightly—adjust the water amount slightly according to preference.

Shop ingredients on Coupang(Ad)

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