Hearty and Spicy Potato Jang-Kalguksu Noodles
Hearty and Spicy Potato Jang-Kalguksu Noodles
How to Make Deliciously Savory and Spicy Potato Jang-Kalguksu
I personally love jang (fermented soybean paste and chili paste)! As the weather turns a bit breezy, I find myself craving a warm and spicy soup. So, today, I’m sharing my recipe for Potato Jang-Kalguksu, a hearty and spicy noodle dish generously filled with potatoes. The deep, savory flavor from the pastes combined with the comforting potatoes makes this perfect for a cool day.
Main Ingredients- 1 serving of somyeon noodles (approx. 100g)
- 1.5 potatoes (medium size)
- 1/5 zucchini
- 1/2 green onion
- 1/2 bunch enoki mushrooms (approx. 50g)
- 1/2 onion (small size)
- 1/2 Korean green chili pepper (cheongyang chili)
- 1 egg
Broth Seasoning- 500ml water (2.5 cups)
- 1 Tbsp doenjang (soybean paste)
- 1.5 Tbsp gochujang (red chili paste)
- 0.5 Tbsp gochugaru (red chili flakes)
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (adjust to taste)
Toppings- 1 Tbsp shredded seaweed (gimgaru)
- 1 tsp chopped green onion
- 500ml water (2.5 cups)
- 1 Tbsp doenjang (soybean paste)
- 1.5 Tbsp gochujang (red chili paste)
- 0.5 Tbsp gochugaru (red chili flakes)
- 1 tsp minced garlic
- 1 Tbsp soup soy sauce (adjust to taste)
Toppings- 1 Tbsp shredded seaweed (gimgaru)
- 1 tsp chopped green onion
Cooking Instructions
Step 1
First, in a pot, dissolve the gochujang in 500ml of water. It’s important to break up any clumps.
Step 2
Once the gochujang is somewhat dissolved, add the doenjang and stir well again.
Step 3
If there are many residues from the doenjang, you can strain it or simply ensure it’s well-dissolved. Generally, a ratio of 1 part doenjang to 1.5-2 parts gochujang is a good baseline for a savory and spicy jang kalguksu.
Step 4
Bring the broth base, with the pastes fully dissolved, to a rolling boil over high heat. Taste and adjust the consistency as it boils.
Step 5
While the broth is boiling, prepare the potatoes. Peel them and cut them into julienne strips about 0.5 cm thick. Slicing them too thinly might cause them to become mushy and lose texture.
Step 6
Slice the zucchini similarly to the potatoes, perhaps in half-moon shapes or julienned strips. Avoid slicing them too thinly.
Step 7
Peel and julienne the onion. It’s best to cut them to a similar thickness as the potatoes and zucchini.
Step 8
For the green onions, finely chop a small amount for garnish. Slice the remaining part into larger, diagonal pieces (about 1-2 cm).
Step 9
Finely mince the Korean green chili pepper. You can add more if you prefer it spicier.
Step 10
Trim the base of the enoki mushrooms and then gently pull them apart into smaller strands. This adds a nice chewy texture.
Step 11
Once the broth is boiling vigorously, continue to boil for about 5 minutes to allow the savory flavor of the doenjang to fully infuse. Then, add the prepared potatoes.
Step 12
After adding the potatoes, stir in 1 teaspoon of minced garlic. This will help the garlic flavor permeate the soup.
Step 13
Next, add 0.5 tablespoon of gochugaru. Let it simmer for at least 5 minutes, or until the potatoes are halfway cooked and slightly translucent. The soup will thicken as the potatoes cook.
Step 14
While the soup simmers, bring a separate pot of water to a rolling boil for the noodles. Cook the somyeon noodles for about 2 minutes and 30 seconds to 3 minutes. They should be al dente – slightly undercooked. Overcooking them now will make them mushy in the soup later.
Step 15
Immediately drain the cooked noodles and rinse them thoroughly under cold running water, rubbing gently to remove excess starch. This helps make the noodles chewy and prevents them from sticking together.
Step 16
Drain the rinsed noodles well in a colander. Since they will be cooked further in the jang kalguksu broth, it’s perfectly fine for them to be slightly undercooked at this stage.
Step 17
When the potatoes are partially cooked and still have a slight firmness, add the prepared zucchini and onion to the pot.
Step 18
Once the zucchini and onion are tender-crisp, add the minced Korean green chili pepper and bring to another boil. Reduce the heat slightly and let it simmer gently for about 3 minutes. Then, taste and adjust the seasoning. Add 1 tablespoon of soup soy sauce if needed. It’s best to season it slightly saltier than you prefer, as the noodles and egg will mellow the flavor. If it’s not bland, you can omit the soup soy sauce.
Step 19
Finally, add the enoki mushrooms and the large pieces of green onion. Cook just until the mushrooms are tender and the green onions are slightly wilted.
Step 20
Once the enoki mushrooms are tender, add the drained somyeon noodles to the jang kalguksu pot. Stir gently to distribute the noodles in the broth.
Step 21
After the noodles have simmered for a moment in the broth, crack the egg directly into the pot and let it cook undisturbed until the egg white is set. Avoid stirring to keep the egg intact.
Step 22
When the noodles and egg are cooked, turn off the heat. Garnish with the shredded seaweed and chopped green onion. Your delicious and hearty Potato Jang-Kalguksu is ready to be enjoyed!
