Yoon Ja-young is in charge of articles translated by a generative AI system and edited by The Korea Times. She is interested in improving the newspaper through AI.
Recipe for slow and steady diet
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Courtesy of Cypress
By Yoon Ja-young
Bajirak Kalguksu: clam noodle soup Nutritional facts
Carbohydrates 58 g
Protein 14 g
Fat 3 g
Ingredients
You will need 80 grams of “kalguksu” noodles, 130 grams of “bajirak,” or manila clams, including shells, 5 grams of “mideodeok,” or styela clava, 40 grams of potato, 15 grams of onion, 30 grams of squash, 15 grams of oyster mushrooms, 2 grams of red pepper, 2 grams of spring onions, one-and-a-half cups of “myeolchi” broth, or Japanese anchovy broth, 1 teaspoon of soy sauce and 0.5 grams of crushed garlic.
For myeolchi broth, you will need 3 grams of dried myeolchi, a piece of dry “dashima,” or kelp, which is five centimeters by five centimeters, 10 grams of white radish, 5 grams of spring onion and some water.
Step by step
1. Cut potato, onion and squash in strips, and tear oyster mushrooms.
2. Slice red pepper and spring onion diagonally.
3. Make myeolchi broth with ingredients
4. Knock excess flour from kalguksu and parboil the noodle.
5. Put depurated bajirak and mideodeok into the myeolchi broth and boil them.
6. When bajirak shells open, add potato, onion and squash, and boil them.
7. Add oyster mushrooms, kalguksu, soy sauce and crushed garlic. Add spring onion and red pepper for completion.
This is an excerpt from “500 calories diet” by Kim Hyung-mi, director at the department of dietetics at the Severance Hospital, and CJ Freshway, published by Cypress.