Aromatic Spring Herb Jang-Kalguksu (Noodles in Spicy Paste Broth)
Aromatic Spring Herb Jang-Kalguksu (Noodles in Spicy Paste Broth)
♥ [Newlywed’s Table] Special Jang-Kalguksu with Spring Herbs, Namul
Savor the essence of spring with this fragrant Jang-Kalguksu, a delightful dish that brings the scent of the season right to your palate. Introducing a beloved regional specialty from Gangneung, this hearty noodle soup, traditionally enjoyed in spring, is elevated with the fresh aroma of namul (edible herbs). It’s a comforting taste of home, perfect for celebrating the arrival of spring.
Main Ingredients- Fresh Kalguksu noodles, for 2 servings
- 1 handful of fresh spring herbs (Namul), about 100g
- 2 Tbsp Gochujang (Korean chili paste, heaping)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 large green onion
- 2 medium potatoes
- 1 medium onion
- 1/2 zucchini
- 1 egg
- 1 Tbsp minced garlic
- A pinch of shredded seaweed (Gim)
- A sprinkle of toasted sesame seeds
- 1000ml (approx. 5 cups) Anchovy broth or water
Cooking Instructions
Step 1
Begin by preparing the fragrant spring herbs. Rinse them thoroughly under running water to remove all soil. Gently scrape off any tough outer skins or fine roots with the back of a knife for a cleaner texture and a more pleasant eating experience.
Step 2
Next, prepare the vegetables that will add flavor and texture to your Kalguksu. Peel the potatoes and onion, then slice them into roughly 0.7cm thick pieces. Slice the zucchini similarly. Chop the green onion diagonally.
Step 3
Now, prepare the flavor base for your Jang-Kalguksu. Spoon out 2 heaping tablespoons of Gochujang, a Korean chili paste known for its savory and slightly spicy profile. You can adjust the spiciness by altering the amount of Gochujang used.
Step 4
Add 1 tablespoon of Doenjang (Korean soybean paste) to the pot. Pour in the boiling anchovy broth or water and gently stir to dissolve the Gochujang and Doenjang completely, ensuring there are no lumps. Stirring gently helps to create a clear broth.
Step 5
Once the broth comes to a rolling boil, add 1 tablespoon of minced garlic for an extra layer of flavor and aroma. Let it simmer for a minute to infuse the broth.
Step 6
Introduce the potatoes to the boiling broth. Once the broth returns to a boil, cook until the potatoes are about 2/3 cooked through, approximately 5-7 minutes. This simmering process will make the broth sweeter and more savory.
Step 7
After the potatoes have softened slightly, add the sliced onion and zucchini. Cook for another 2 minutes. It’s important not to overcook the vegetables; they should retain a slight bite for the best texture.
Step 8
As the broth thickens and its savory aroma intensifies, prepare the egg mixture. Gently drizzle the beaten egg in a circular motion into the simmering soup. The egg will cook into delicate ribbons, adding a creamy texture. Avoid stirring vigorously after adding the egg to prevent the broth from becoming cloudy.
Step 9
Now, add the prepared spring herbs generously to the pot. The distinct, fresh aroma of the herbs will meld beautifully with the broth, truly bringing the essence of spring into your dish. Be careful not to overcook the herbs, as this can diminish their delicate fragrance.
Step 10
Add the fresh Kalguksu noodles to the pot. Gently separate the noodles as you add them to prevent sticking, and cook for about 2-3 minutes, or until the noodles are tender but still have a slight chew. Fresh noodles cook quickly, so keep an eye on them.
Step 11
Finally, garnish your Jang-Kalguksu with the chopped green onions, a sprinkle of shredded seaweed (gim), and toasted sesame seeds. Your aromatic spring herb Jang-Kalguksu is now ready to be enjoyed! Serve hot and savor the taste of spring.
