Hearty Potato and Zucchini Kalguksu
How to Make Delicious Potato Kalguksu with a Rich Anchovy-Kelp Broth
As the weather turns chilly, a warm bowl of kalguksu (Korean noodle soup) is just what you crave! This recipe features soft, fluffy potatoes and sweet zucchini in a kalguksu made with a flavorful anchovy and kelp broth. It’s a comforting dish perfect for the whole family.
Kalguksu Ingredients
- 4 servings of Kalguksu noodles (fresh noodles recommended)
- 3 medium potatoes
- 1/2 zucchini
- 1/3 carrot
Broth & Seasoning Ingredients
- 4L water
- 1 pack of broth pack (or 1 handful dried anchovies, 3 sheets dried kelp)
- 1 handful dried anchovies (heads and guts removed)
- 3 sheets dried kelp (approx. 5x5cm each)
- 6 Cheongyang chili peppers (adjust for spice preference)
- 1 stalk green onion (white parts mainly)
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp rock salt (or sea salt)
- 1 Tbsp minced garlic (heaping)
- Pinch of black pepper
- 4L water
- 1 pack of broth pack (or 1 handful dried anchovies, 3 sheets dried kelp)
- 1 handful dried anchovies (heads and guts removed)
- 3 sheets dried kelp (approx. 5x5cm each)
- 6 Cheongyang chili peppers (adjust for spice preference)
- 1 stalk green onion (white parts mainly)
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp rock salt (or sea salt)
- 1 Tbsp minced garlic (heaping)
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s create a deep and refreshing broth. In a large pot, add 4L of water, the broth pack (or dried anchovies and kelp), 1 handful of prepared dried anchovies, 3 sheets of dried kelp, 6 Cheongyang chili peppers, and 1 green onion. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes to extract the rich flavors.
Step 2
Once the broth has sufficiently steeped, remove and discard the broth pack, anchovies, kelp, green onion, and chili peppers from the pot. Don’t throw away the kelp! You can rinse it lightly under running water and enjoy it with a side of chili-sesame dipping sauce for a tasty banchan (side dish).
Step 3
Next, prepare the vegetables. Wash the 1/2 zucchini and 1/3 carrot thoroughly. Slice them into strips about 0.5cm thick. Cutting them to a similar thickness ensures they cook evenly.
Step 4
Potatoes are the star of this kalguksu! To achieve a delightfully fluffy texture, slice the potatoes into slightly thicker strips than the zucchini, about 1cm thick. If they’re too thin, you might lose that satisfying bite.
Step 5
Now, let’s season the soup. Into the clear broth, add 3 Tbsp of soy sauce for soup (Guk-ganjang), 0.5 Tbsp of rock salt, and 1 heaping Tbsp of minced garlic for extra aroma. Mix well. It’s a good idea to make the broth slightly saltier than you prefer, as the noodles and vegetables will absorb some of the seasoning.
Step 6
When the seasoned broth is boiling, add the sliced potatoes and carrots first. As the potatoes cook, they’ll release their starchy goodness into the broth, adding even more depth. Boil for about 5 minutes, or until the potatoes start to turn translucent.
Step 7
Once the potatoes and carrots are partially cooked, gently loosen the kalguksu noodles and add them to the pot. Cook for about 5 to 7 minutes, or until the noodles are chewy and tender. Stir occasionally to prevent the noodles from sticking to the bottom.
Step 8
When the noodles are almost done, add the zucchini during the last 2 to 3 minutes of cooking. Zucchini cooks very quickly, so adding it at the end helps maintain its crispness. Cook just until tender.
Step 9
With all ingredients cooked, finish by sprinkling a pinch of black pepper over the soup. The pepper’s aroma will enhance the overall flavor of the kalguksu. Give it a quick stir, and your delicious potato kalguksu is ready!
Step 10
Ladle the piping hot potato kalguksu into serving bowls. Enjoy it with your favorite kimchi or a fresh side salad for an even more satisfying meal. Bon appétit!
