DongWon Seafood Kalguksu Noodle Soup

Kalguksu is a traditional Korean knife-cut noodle soup that is hand-rolled, sliced thin, and cooked in a light broth. DongWon’s instant version brings that format to a shelf-stable package and it also has actual dried shrimp and octopus inside. Not just a seasoning packet claiming seafood flavor. Real dried seafood pieces.

Produced in South Korea.

What’s in the Package

Inside the DongWon Seafood Kalguksu Noodle Soup package, you’ll find two main components: a vacuum-sealed bag of fresh, knife-cut wheat noodles (Kalguksu) and a large orange “Topping Cube” sachet. This cube is a freeze-dried block containing the seafood broth base along with dehydrated vegetables and seafood bits.

How to Prepare

1. Bring about 450ml to 500ml of water to a vigorous boil.
2. Give the fresh noodles a quick rinse under cold water to remove excess surface starch before adding them to the pot.
3. Add the noodles and the “Topping Cube” to the boiling water. Cook for 4 to 5 minutes (or slightly longer. See tip below).
4. Use chopsticks to gently break up the topping cube as it melts into the broth.
5. Transfer to a large bowl once the noodles are translucent.

My tip: From experience, I recommend cooking the noodles for a little longer than the instructions suggest. The extra time improves the texture significantly and gives it more of a bite.

How Does It Taste

The seafood flavor is present from the first sip but it’s not aggressive. It has a clean, oceanic quality that doesn’t taste artificial, which the dried shrimp and octopus pieces are directly responsible for. You know you’re eating a seafood noodle without being hit over the head with it.

The broth sits at a 2 out of 5 on viscosity, which gives it more body than most instant broths. It feels more substantial than a standard clear instant broth and it coats the noodles in a way that makes each bite more flavorful.

The noodles are the other highlight. Made with wheat flour and tapioca starch, they have a satisfying chew that sets them apart from the standard instant ramen brick. Non-fried noodles at this thickness and texture are good and they hold up in the broth without going soft. A 2 out of 5 on thickness, not thick like udon but more substantial than thin vermicelli.

Spice is completely absent at 0 out of 5, which lets the seafood flavor take full focus.

How to Level Up DongWon Seafood Kalguksu Noodle

More seafood is the obvious move. Shrimp and canned clams dropped in while cooking reinforces the broth and adds real protein.

Sheets of seaweed add an extra layer of ocean flavor and work visually in the bowl too. Toasted nori is the quickest option. Just lay a sheet on top and let it soften slightly in the broth before eating.

Final Verdict

I’ve mentioned plenty of times on this site, that I love seafood-flavored broths, and this one is no exception. I love that fact that this one also has actual dried shrimp and octopus pieces. The non-fried noodle texture is excellent, and the broth is clean and well-balanced. Just cook the noodles a little longer than the package says, and add more seafood and some seaweed.