Spicy and Rich Jang-Kal-Guksu (Korean Noodle Soup)
Spicy and Rich Jang-Kal-Guksu (Korean Noodle Soup)
How to Make Jang-Kal-Guksu: A Fiery Kal-Guksu Recipe
On cold, windy days, hearty and hot soup dishes are a must! Today, we’re making Jang-Kal-Guksu, a spicy and flavorful Korean noodle soup. It’s easy to make and delivers a deep, satisfying broth. Enjoy the rich taste of Jang-Kal-Guksu!
Main Ingredients- 1/5 zucchini
- 1 potato
- 0.5 onion
- 60g green onion
- 2 Cheongyang peppers (Korean hot peppers)
- 5 shiitake mushrooms
- 2 eggs
- 2 servings kal-guksu noodles
Broth Ingredients- 1.5L water
- 2 dried kelp sheets
- 8 dried anchovies for broth
Jang-Kal-Guksu Seasoning- 1 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/4 tsp Dasida (MSG flavor enhancer)
- 1 Tbsp anchovy sauce (or soy sauce for soup)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp water
- 1.5L water
- 2 dried kelp sheets
- 8 dried anchovies for broth
Jang-Kal-Guksu Seasoning- 1 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/4 tsp Dasida (MSG flavor enhancer)
- 1 Tbsp anchovy sauce (or soy sauce for soup)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp water
Cooking Instructions
Step 1
Let’s start by preparing the fresh ingredients. Peel one potato and slice it into strips about 0.5 cm thick. Slicing them too thinly might cause them to break apart during cooking, so aim for a medium thickness.
Step 2
Lightly rinse the 5 shiitake mushrooms under running water. Remove the tough stems and thinly slice the mushroom caps into strips, about 0.5 cm thick. The deep flavor of shiitake mushrooms will enrich the broth.
Step 3
Peel and slice half an onion into strips. While the recipe calls for half an onion, if you prefer a sweeter taste, you can use about 3/4 of a small onion. Sliced onions add a lovely sweetness to the dish.
Step 4
Slice 1/5 of a zucchini into strips, about 0.5 cm thick, including the seeds. Zucchini can become mushy if overcooked, so it’s best added towards the end of cooking.
Step 5
For those who enjoy a spicy kick, we’re adding 2 Cheongyang peppers. Slice them thinly on an angle; this will help release their spiciness into the broth. If you prefer less heat, you can substitute with regular red or green bell peppers.
Step 6
For the 60g of green onion, slice the white and green parts diagonally. The white parts can be used for the broth, while the green parts add a beautiful garnish. With this, your ingredient preparation is complete!
Step 7
Now, let’s make a delicious anchovy and kelp broth. Start by pouring 1.5 liters of clean water into a pot. A generous amount of broth is key to the depth of flavor in Kal-Guksu.
Step 8
Prepare 2 sheets of dried kelp for the broth. It’s best to remove the kelp as soon as the water starts boiling. Boiling kelp for too long can release a slimy substance, making the broth cloudy.
Step 9
Prepare 8 dried anchovies for broth. Removing their insides can prevent a fishy taste and result in a cleaner broth.
Step 10
Add the prepared kelp and anchovies to the pot and bring to a boil over medium-high heat. Once the water starts boiling, reduce the heat to medium.
Step 11
As soon as the water boils, remove the kelp immediately. Then, reduce the heat to low and let the anchovies simmer for about 10 more minutes to fully extract their deep umami flavor.
Step 12
After 10 minutes, remove the anchovies with a sieve. You’ll have a clear, rich anchovy-kelp broth. This broth is the foundation of your Jang-Kal-Guksu, so make it with care.
Step 13
Now, we’ll add the prepared vegetables to the broth to infuse their flavors. First, add the sliced potatoes to the pot. Potatoes help to thicken the broth slightly.
Step 14
Add the prepared shiitake mushrooms to the pot as well. The fragrant aroma of the mushrooms will further enhance the broth’s flavor.
Step 15
Add the sliced zucchini to the pot and let it cook. Zucchini adds a pleasant tenderness to the soup.
Step 16
Finally, add the sliced onions and cook until all the vegetables are tender. The sweetness of the onions will further enrich the broth’s complexity.
Step 17
Now, let’s make the seasoning paste for the Jang-Kal-Guksu. In a bowl, add 1.5 Tbsp of gochugaru (Korean chili flakes). This paste is the secret to its spicy and deep flavor.
Step 18
Add 1 Tbsp of minced garlic. The pungent flavor of garlic blends wonderfully with the soybean and chili pastes.
Step 19
Add 1 Tbsp of anchovy sauce (or soy sauce for soup) for an extra layer of umami. Anchovy sauce adds depth to the broth.
Step 20
Add 1 Tbsp of doenjang (Korean soybean paste). Doenjang is the key ingredient that provides the savory and deep flavor characteristic of Jang-Kal-Guksu. Make sure it’s well-dissolved.
Step 21
Add 2 Tbsp of gochujang (Korean chili paste). Gochujang contributes spiciness and color to the dish.
Step 22
Add 1/4 tsp of Dasida (MSG flavor enhancer) for an extra boost of flavor. This will elevate the taste. (Optional)
Step 23
Finally, add 1 Tbsp of water and mix all the seasoning ingredients thoroughly. If the paste is too thick, add a little more water to achieve a smooth consistency.
Step 24
Taste the seasoning paste and adjust the seasoning with more soy sauce, salt, or a pinch of sugar to suit your preference. Remember that the saltiness of doenjang can vary, so tasting and adjusting is crucial.
Step 25
Once the vegetables are tender and the broth is well-infused, stir the prepared seasoning paste completely into the boiling broth. Ensure the paste is fully dissolved to avoid clumps.
Step 26
Crack 2 eggs into a bowl and whisk them lightly. The egg mixture will add a smooth texture to the soup.
Step 27
Place the 2 servings of kal-guksu noodles in a colander and gently shake them with your fingers to prevent sticking. If using fresh noodles, have them ready.
Step 28
When the broth is boiling vigorously, add the kal-guksu noodles. It’s a good idea to stir the noodles gently right away to prevent them from sticking to the bottom of the pot.
Step 29
Continue to stir the noodles with a spatula or chopsticks as they cook to prevent them from clumping together. When the noodles start to turn translucent, they are almost cooked.
Step 30
Once the noodles are cooked, slightly increase the heat to medium-high. Use chopsticks to stir the broth rapidly in a circular motion, creating a vortex, and then carefully pour the whisked egg into the center. This technique allows the egg to spread beautifully like ribbons.
Step 31
Finally, add the sliced green onions and Cheongyang peppers. Stir gently to combine everything into the Jang-Kal-Guksu, and it’s ready! Enjoy your delicious, spicy noodle soup.
Step 32
To make your Jang-Kal-Guksu even more appetizing, let’s add some garnish. Sprinkle about 0.5 Tbsp of sesame seeds for a nutty aroma and visual appeal.
Step 33
Alternatively, finely chopped dried seaweed (gim) makes a great garnish and pairs wonderfully with the soup. Cut about half a sheet of seaweed into small pieces and sprinkle it on top for an enhanced flavor experience. Enjoy it to your heart’s content!
