Hearty and Flavorful Jang-Kalguksu (Spicy Noodle Soup)
Hearty and Flavorful Jang-Kalguksu (Spicy Noodle Soup)
Warm up with this Savory and Umami-Rich Jang-Kalguksu, Perfect for Chilly Weather!
This kalguksu recipe was even featured on the popular Korean cooking show ‘Baek Jong-won’s Home Table’. I’ve adjusted it to my taste, creating a lighter, non-thickened broth. Using convenient natural powder mixes instead of a traditional broth base makes it incredibly easy and delicious. Enjoy a comforting bowl of warm jang-kalguksu today! ^^
Ingredients- Dried kalguksu noodles 100g
- Water 500ml
- Natural powder mix (anchovy + shrimp) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Zucchini 1/4
- Potato 1 (small size)
- Onion 1/2
- Green onion 1/7
- Gochujang (Korean chili paste) 2 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Seaweed flakes (for garnish) a little
Cooking Instructions
Step 1
Prepare all the ingredients.
Step 2
Slice the green onion diagonally. (For the garnish, finely chop some green onion separately). Slice the potato and zucchini into thin 0.5cm strips.
Step 3
In a large pot, add 500ml of water. Dissolve the gochujang and doenjang into the water. Tip: Avoid packing the gochujang too full initially, as you can always add more later after tasting the broth.
Step 4
Add 1 tablespoon of the natural powder mix (anchovy + shrimp) to the water with dissolved pastes and stir well. Bring to a boil over high heat.
Step 5
Once the broth begins to boil, add 1/2 tablespoon of minced garlic.
Step 6
Add the sliced onion and potato to the pot and boil until the vegetables are partially cooked.
Step 7
When the potatoes are about halfway cooked, add the kalguksu noodles. Tip: If using dried kalguksu noodles, rinse them briefly in cold water just before adding them to the boiling pot to remove excess starch. Be gentle to prevent the noodles from breaking. If you don’t rinse them, the starch can make the soup overly thick like porridge. If you rinse them too far in advance, they might stick together and become like hand-pulled dumplings, so timing is key!
Step 8
When the noodles are also about halfway cooked, add the sliced zucchini and diagonally sliced green onion, and continue to boil.
Step 9
Once the noodles are fully cooked, turn off the heat. Ladle the jang-kalguksu into serving bowls. Garnish with the separately chopped green onion and seaweed flakes for a beautiful presentation. Your delicious jang-kalguksu is now complete!
