Spicy and Refreshing Kimchi Kalguksu (Noodle Soup)
How to Make Kimchi Kalguksu at Home, Anchovy-Kelp Broth Recipe, Easy Noodle Soup Recipe, Spicy Kalguksu Recipe, Noodle Dish Recommendation
Hello everyone! This is Superpower. Today, I made Kimchi Kalguksu, a noodle soup bursting with spicy and refreshing flavors. I used homemade fermented napa cabbage kimchi for a deep, rich taste, and store-bought kalguksu noodles for ultimate convenience. The secret is the clean and savory anchovy-kelp broth, which makes it incredibly delicious. Let’s get started with how to make this amazing Kimchi Kalguksu!
Key Ingredients
- 2 servings Kalguksu noodles (approx. 300-400g)
- 340g well-fermented napa cabbage kimchi (aged kimchi is even better!)
- 1.5L water
- 5 dried anchovies (for broth)
- 2 pieces dried kelp (approx. 5x5cm each)
- 1/2 onion
- 1/2 green onion (scallion)
- 3 cloves garlic
Cooking Instructions
Step 1
First, let’s make the foundation of our delicious Kimchi Kalguksu: the broth. Pour 1.5L of cold water into a pot. Add 5 dried anchovies (with innards removed) and 2 pieces of cleaned dried kelp. Bring to a boil over medium heat. Once boiling, remove the kelp after about 3-5 minutes to prevent bitterness. Continue to boil the anchovies for another 10 minutes to extract a rich broth. Be careful not to boil the kelp for too long, as it can release a bitter taste.
Step 2
While the broth is simmering, let’s prepare the other ingredients. Peel and finely mince 3 cloves of garlic. Minced garlic adds a wonderful depth of flavor to the soup.
Step 3
Wash the 1/2 green onion and thinly slice it. Separate the white and green parts. The white parts will add flavor to the broth, and the green parts can be used as a garnish at the end.
Step 4
Peel and thinly slice the 1/2 onion. The onion adds a subtle sweetness and a pleasant texture to the soup.
Step 5
Prepare about 340g of napa cabbage kimchi, the star of our Kimchi Kalguksu! Well-fermented kimchi, like aged kimchi, will give the soup a deeper and more refreshing flavor. Chop the kimchi into bite-sized pieces.
Step 6
Get your 2 servings of kalguksu noodles ready for that chewy texture. Using store-bought kalguksu noodles makes this dish super convenient! Gently loosen the noodles so they don’t stick together.
Step 7
Remove and discard the anchovies and kelp from the broth. You should be left with a clear, savory broth.
Step 8
Return the strained broth to the pot and bring it back to a boil. Add the chopped kimchi, sliced onion, minced garlic, and the white parts of the green onion. Once the broth is boiling again, add the 2 servings of kalguksu noodles. Stir gently to prevent the noodles from clumping together as they cook.
Step 9
As the noodles start to cook, add the seasonings. Stir in 1 Tbsp red pepper flakes, 0.5 Tbsp coarse sea salt, and a pinch of black pepper. Adjust the amount of salt based on the saltiness of your kimchi.
Step 10
Check if the kalguksu noodles are tender. Taste the broth and adjust the seasoning if needed. If it’s not salty enough, add about 1/2 Tbsp of salted fermented shrimp or a little more soy sauce for soup to achieve your desired flavor. Salted fermented shrimp adds a wonderful umami boost! Cook for another 2-3 minutes until the noodles are fully cooked.
Step 11
Finally, ladle the hot Kimchi Kalguksu into bowls. Garnish with the reserved green parts of the green onion and some shredded dried seaweed. Your delicious and comforting Kimchi Kalguksu is ready to be enjoyed! Savor every warm and spicy bite!
