Homemade ‘Myongdong Kalguksu’ Style Noodles
Myongdong Kalguksu (Imitation Style) for One Serving
My family absolutely adores noodles! Even my friends know this and often bring me kalguksu or send it over when I’m feeling unwell. With two children who have completely different tastes, kalguksu is the perfect dish to satisfy both their palates. Even one of my cats surprisingly loves noodles and will eagerly wait for a small portion of boiled somen or kalguksu noodles. Seeing this, I can’t help but laugh, wondering if they too were born from me, and realizing how truly they are part of our family. I’ve tried most of the places in Toronto calling themselves ‘Myongdong Kalguksu,’ but the one in Mississauga remains my favorite for its consistently delicious flavor. As dining out is difficult these days, I decided to try recreating Myongdong Kalguksu on a day when I had plenty of beef bone broth simmering. My son, with great anticipation, asked, ‘How will you achieve that umami depth?’ I had to tell him that I don’t use common flavor enhancers like Dashida, so that part would have to be managed. Nevertheless, after much effort, I made this imitation Myongdong Kalguksu, which my son happily devoured in three bowls, leaving him extremely satisfied before he departed with a plate of sliced mangoes. Thus, today’s ‘playing mom’ session was a success! P.S. I consider myself to have a rather discerning palate, and to me, this tasted just as delicious as the real Myongdong Kalguksu!
Ingredients
- 1 serving of Kalguksu noodles
- 600ml of beef bone broth (store-bought)
- 1 teaspoon minced garlic
- 1 teaspoon seasoned salt
- A pinch of black pepper (to taste)
Vegetable Toppings
- 30g onion, thinly sliced
- 15g carrot, thinly sliced
- 1/2 teaspoon soy sauce
- 20g chives, cut into 1.5cm lengths
Beef Seasoning
- 50g ground beef
- 1 teaspoon soy sauce
- 1/4 teaspoon sugar
- 30g onion, thinly sliced
- 15g carrot, thinly sliced
- 1/2 teaspoon soy sauce
- 20g chives, cut into 1.5cm lengths
Beef Seasoning
- 50g ground beef
- 1 teaspoon soy sauce
- 1/4 teaspoon sugar
Cooking Instructions
Step 1
First, prepare the vegetable toppings. Thinly slice the onion and carrot after washing and peeling them. Wash the chives, pat them dry, and cut them into approximately 1.5cm lengths. Mince the ground beef, patting it dry with paper towels to remove excess moisture.
Step 2
In a bowl, combine the minced beef with 1 teaspoon of soy sauce and 1/4 teaspoon of sugar. Mix well and let it marinate briefly. Heat a lightly oiled pan over medium heat. Add the marinated beef and stir-fry, breaking up any clumps, until it’s no longer pink.
Step 3
Once the beef is mostly cooked, tilt the pan to drain off any excess liquid and continue to stir-fry until the beef is well-browned and most of the moisture has evaporated. This helps to remove any gamey odor and enhance the savory flavor.
Step 4
In a separate pan, heat a little oil over medium-low heat. Add the thinly sliced onions and carrots. Sprinkle with 1/2 teaspoon of soy sauce and stir-fry just until the vegetables are slightly softened and wilted. Be careful not to overcook them, as they can become mushy.
Step 5
From the stir-fried vegetables and beef, set aside a small portion of each to use as a garnish later. Add the remaining stir-fried vegetables and beef back into the pan. Finally, add the chopped chives. Turn off the heat and use the residual heat of the pan to gently toss the chives with the other ingredients. Chives cook very quickly and lose their vibrant flavor if overcooked, so adding them last is best.
Step 6
Now, prepare the broth. Pour 600ml of beef bone broth into a pot and bring it to a boil over medium-high heat. Once the broth is boiling vigorously, add 1 teaspoon of minced garlic and 1 teaspoon of seasoned salt to taste. While the broth is simmering, cook the kalguksu noodles separately in a pot of boiling water according to package directions. Drain the noodles and rinse them briefly under cold water to prevent them from sticking. Cooking the noodles separately keeps the broth clear.
Step 7
Take the reserved stir-fried beef and vegetables that were set aside earlier for garnish, and return them to the pan.
Step 8
Combine the stir-fried ingredients (from step 6) with the simmering beef bone broth. Let it simmer together for a few more minutes to allow the flavors to meld beautifully, creating a rich and savory broth.
Step 9
Add the drained, cooked kalguksu noodles to the pot of broth. Finish with a sprinkle of black pepper, about 4-5 twists from a pepper mill. Stir gently and cook for just a minute or so until the noodles are heated through. Avoid overcooking, as the noodles can become too soft.
Step 10
Ladle the hot kalguksu noodles and broth into serving bowls. Garnish generously with the reserved stir-fried beef, vegetables, and chives. Your homemade ‘Myongdong Kalguksu’ style noodles are now ready to be enjoyed!
