Hearty and Flavorful Beef Brisket Jang-Kalguksu (Spicy Noodle Soup)
How to Make Delicious Beef Brisket Jang-Kalguksu on a Cold Day
I woke up this morning to find a dusting of snow outside. It’s still snowing, and what’s the best thing to have on a day like this? A steaming, comforting bowl of soup! This Jang-Kalguksu, featuring tender beef brisket and chewy noodles in a rich, spicy broth, is the perfect antidote to the cold. It’s surprisingly easy to make at home, so why not treat yourself to something special today?
Main Ingredients
- Beef Brisket (Chadolbagi) 100g: Thinly sliced beef brisket adds a rich, savory flavor to the soup.
- 1 stalk Scallion (Green Onion): The white parts add a refreshing sweetness, while the green parts offer a fresh aroma. Slice them diagonally.
- 1 Korean Chili Pepper (Cheongyang Pepper): Provides a pleasant spicy kick that brightens the broth. Remove the seeds and finely chop.
- A small piece of Radish (Mu): Adds a refreshing crunch and subtle sweetness. Slice thinly into bite-sized pieces (nabak-썰기).
- 1 serving Kalguksu Noodles: You can use fresh or dried kalguksu noodles. They provide a wonderfully chewy texture.
Seasoning & Broth Base
- 1 Tbsp Gochugaru (Korean Chili Flakes): For a spicy kick and vibrant color. Adjust to your preference.
- 1 Tbsp Doenjang (Fermented Soybean Paste): The foundation for a savory and deep broth flavor. Home-style or store-bought doenjang works well.
- 1 Tbsp Gochujang (Korean Chili Paste): Adds a complex spicy and umami flavor, enriching the broth.
- 2 Stick Broth Cubes (Coin Broth): A convenient way to achieve a rich broth without a long simmering time. You can substitute with anchovy-kelp broth or vegetable broth.
- 1 Tbsp Minced Garlic: Balances the spiciness and adds aromatic depth. Freshly minced garlic is best.
- 1 Tbsp Gochugaru (Korean Chili Flakes): For a spicy kick and vibrant color. Adjust to your preference.
- 1 Tbsp Doenjang (Fermented Soybean Paste): The foundation for a savory and deep broth flavor. Home-style or store-bought doenjang works well.
- 1 Tbsp Gochujang (Korean Chili Paste): Adds a complex spicy and umami flavor, enriching the broth.
- 2 Stick Broth Cubes (Coin Broth): A convenient way to achieve a rich broth without a long simmering time. You can substitute with anchovy-kelp broth or vegetable broth.
- 1 Tbsp Minced Garlic: Balances the spiciness and adds aromatic depth. Freshly minced garlic is best.
Cooking Instructions
Step 1
First, prepare the vegetables that will flavor the kalguksu. Slice the scallions diagonally into large pieces and finely chop the Korean chili peppers after removing the seeds. Wash the radish thoroughly and slice it thinly into bite-sized pieces. Having the vegetables prepped like this makes the cooking process much smoother.
Step 2
Heat a deep pot or wok over medium-low heat. Add the thinly sliced beef brisket and slowly stir-fry until it renders some of its fat and becomes fragrant. Be careful not to cook over high heat, as it can burn.
Step 3
Once the beef brisket is lightly browned, add the prepared scallions and radish to the pot. Sauté them together until the vegetables begin to soften slightly. Now, add 1 tablespoon of gochugaru (Korean chili flakes) and stir-fry for about 1 minute over low heat, ensuring it doesn’t burn. Toasting the chili flakes beforehand removes any raw taste and deepens the flavor.
Step 4
Pour in 700ml of water to the pot with the sautéed ingredients and bring it to a boil. Once boiling, add the doenjang (fermented soybean paste) and gochujang (Korean chili paste). It’s helpful to dissolve them through a sieve to prevent clumps and ensure a smooth broth. Add the 2 stick broth cubes and the chopped Korean chili peppers. Let the broth simmer for about 5 minutes to allow the flavors to meld.
Step 5
Finally, add the kalguksu noodles and stir well to separate them. Keep stirring to prevent the noodles from sticking to the bottom of the pot. Cook for about 3-5 minutes, or until the noodles are tender yet chewy. Your delicious Beef Brisket Jang-Kalguksu is ready! Serve immediately while piping hot for the best taste. Enjoy it with kimchi or a side of rice!
