Spicy and Hearty Jang-Kalguksu (Noodle Soup)
Spicy and Hearty Jang-Kalguksu (Noodle Soup)
Authentic Jang-Kalguksu Recipe Perfect for a Rainy Day
Introducing a Jang-Kalguksu recipe that’s perfect for those craving something spicy and comforting, especially on a rainy day! This recipe delivers a deep and rich flavor without the need for a separate anchovy broth, making it conveniently easy. The chewy kalguksu noodles and hearty vegetables come together for a satisfying meal that you’ll finish in no time!
Main Ingredients- 2 servings Kalguksu noodles
- 1 Egg
- 1 Potato
- 1/2 Zucchini
- 1/2 Onion
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Guk-ganjang (Soy sauce for soup)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables that will add richness to your Jang-Kalguksu. Wash the potato, zucchini, and onion, peel them, and then julienne them into approximately 0.5 cm thick strips. You can adjust the thickness to your preference.
Step 2
Pour 500ml of water into a pot and bring it to a boil over high heat. While you don’t need a separate broth for a delicious result, using anchovy or kelp broth can add an even deeper umami flavor.
Step 3
Once the water starts boiling, add 1 tablespoon of gochujang and stir until it’s fully dissolved without any lumps. It’s important to stir well to prevent the gochujang from clumping.
Step 4
Next, add 1 tablespoon of doenjang. Here’s a tip! Homemade doenjang can vary in saltiness and flavor depending on the household, so it’s best to add just 1 tablespoon first and taste before adjusting. Be careful, as adding too much can make it salty. (Note: The recipe creator mentioned it was a bit salty because they used generous amounts of homemade gochujang and doenjang. Always taste and adjust the seasoning!)
Step 5
Add 1 tablespoon of gochugaru to enhance the spicy flavor.
Step 6
Stir in 1 tablespoon of minced garlic for added aroma and flavor.
Step 7
Finally, add 1 tablespoon of guk-ganjang to bring out the savory notes. Guk-ganjang not only seasons the soup but also helps maintain a clear broth color.
Step 8
Once the seasonings are well dissolved, add the julienned potato, zucchini, and onion to the pot. Cook over medium heat until the vegetables are tender. Since potatoes take a bit longer to cook, it’s good to add them first among the vegetables.
Step 9
Prepare a bowl to whisk the egg. Adding a soft, whisked egg to the Jang-Kalguksu makes the broth even richer and smoother. Whisk 1 egg thoroughly in advance.
Step 10
When the vegetables are somewhat cooked and the broth is simmering, add the kalguksu noodles. Gently separate the noodles as you add them to prevent them from sticking together.
Step 11
It’s best to add the kalguksu noodles when the potatoes are almost cooked. After adding the noodles, the soup might become a bit thick. You can add an extra 100-200ml of water if you prefer a thinner consistency.
Step 12
For an extra spicy kick, finely chop and add some Cheongyang peppers. Adjust the spiciness according to your preference. (Tip: Adding regular red chilies can also add a nice heat.)
Step 13
As the kalguksu noodles start to cook, slowly drizzle the whisked egg mixture around the edges of the pot. Stir gently to prevent the egg from clumping. The egg will cook and make the broth wonderfully smooth.
Step 14
Once the kalguksu noodles are cooked to your liking, the Jang-Kalguksu is ready! Simmer for another 2-3 minutes to ensure the noodles are chewy and the broth is well-infused.
Step 15
Transfer the finished Jang-Kalguksu to a serving bowl. For an enhanced flavor and presentation, you can sprinkle a little black pepper and top with shredded seaweed (gim) and ground sesame seeds.
Step 16
Ah, there’s no better dish for a rainy day! A bowl of thick and spicy Jang-Kalguksu will chase away the chill and invigorate your appetite. If the broth becomes too thick from simmering, simply add a little hot water to reach your desired consistency.
Step 17
This delicious Jang-Kalguksu, made by you, feels even more satisfying and tasty! Picking up noodles and vegetables together with your chopsticks is pure bliss.
Step 18
Serving it with well-fermented kimchi is a must! The sour and crunchy kimchi will further enhance the flavors of the Jang-Kalguksu.
Step 19
If you happen to have some broth left, mixing in some rice to make ‘bap’ (rice) is also a delightful experience. The Jang-Kalguksu sauce absorbed by the rice grains is truly delicious!
