Hearty Mushroom Kalguksu with a Flavorful Fried Rice Finish
A Rich and Satisfying Mushroom Kalguksu with Abundant Ingredients
This Mushroom Kalguksu is a delightful meal featuring a generous amount of mushrooms, fresh Korean parsley (minari), and crisp bok choy, all simmered in a deeply flavorful anchovy-kelp broth. It’s not just a noodle soup; after enjoying the noodles, you can create a delicious fried rice or porridge using the leftover broth and ingredients. This recipe offers a multi-course dining experience from one pot, combining the savory depth of mushrooms, the freshness of vegetables, the chewy texture of kalguksu noodles, and a perfectly executed fried rice finale. Prepare for a truly special and satisfying meal.
Main Ingredients- 1 pack oyster mushrooms (or similar variety like king oyster)
- 3 handfuls Korean parsley (minari, approx. 150g)
- 3 heads bok choy
- 2 servings kalguksu noodles (approx. 300g)
- 1 large potato (or 2 medium)
Broth Ingredients- 7 cups anchovy-kelp broth (approx. 1.4L)
Fried Rice Ingredients- 1.5 bowls cooked rice (approx. 300g)
- Finely chopped Korean parsley (minari) to taste
- Finely chopped carrot to taste
- Finely chopped scallion to taste
- 1 egg
- Seaweed flakes (gim) to taste
- 1 Tbsp sesame oil
Seasoning Paste (Tbsp measurement)- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp Yeondoo (soy sauce alternative; or 2 Tbsp regular soy sauce/anchovy sauce)
- 7 cups anchovy-kelp broth (approx. 1.4L)
Fried Rice Ingredients- 1.5 bowls cooked rice (approx. 300g)
- Finely chopped Korean parsley (minari) to taste
- Finely chopped carrot to taste
- Finely chopped scallion to taste
- 1 egg
- Seaweed flakes (gim) to taste
- 1 Tbsp sesame oil
Seasoning Paste (Tbsp measurement)- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp Yeondoo (soy sauce alternative; or 2 Tbsp regular soy sauce/anchovy sauce)
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp Yeondoo (soy sauce alternative; or 2 Tbsp regular soy sauce/anchovy sauce)
Cooking Instructions
Step 1
First, prepare the broth that will form the base of your delicious kalguksu. In a pot, combine water with dried anchovies, kelp, and a few dried shrimp. Simmer for about 10 minutes to extract a rich, savory flavor. Strain the broth through a fine-mesh sieve or cheesecloth to get 7 cups (approx. 1.4L) of clear stock. Prepare the oyster mushrooms by trimming the tough ends and tearing them into bite-sized pieces. Wash the fresh Korean parsley and bok choy thoroughly.
Step 2
Next, create the seasoning paste that will infuse the soup with flavor. In a bowl, combine 1 Tbsp gochujang, 0.5 Tbsp doenjang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, and 3 Tbsp of Yeondoo (or 2 Tbsp of regular soy sauce or anchovy sauce). Mix these ingredients well.
Step 3
Ensure the seasoning paste is thoroughly mixed, breaking up any clumps of gochugaru so it blends smoothly into the broth later. This flavorful paste is key to the soup’s depth.
Step 4
Now, let’s prepare the ingredients for the fried rice that will follow the noodles. Take 1.5 bowls of cooked rice. Finely chop some Korean parsley, carrot, and scallion to add to the rice. You can also finely chop some of the mushrooms for added texture and flavor. Generously add seaweed flakes for a savory kick. Finally, have one egg ready.
Step 5
Pour the prepared 7 cups of anchovy-kelp broth into a pot and bring it to a boil. Add the seasoning paste you made earlier, stirring well to dissolve it completely into the broth.
Step 6
Once the broth is boiling, add the prepared oyster mushrooms and Korean parsley. Also, add the potato, cut into generous chunks. The potato will cook and release a lovely starchiness into the soup.
Step 7
Bring the pot to the table and enjoy the ingredients first. You can pick out the cooked bok choy, Korean parsley, and mushrooms. For an extra kick, prepare a small dipping sauce with soy sauce and a bit of wasabi. Savor the fresh taste of the vegetables and the chewy texture of the mushrooms.
Step 8
After you’ve enjoyed some of the vegetables and broth, it’s time to cook the noodles. Add 2 servings of kalguksu noodles to the boiling broth. Gently separate the noodles to prevent them from clumping together, stirring occasionally.
Step 9
When the kalguksu noodles are cooked to your desired chewiness, carefully scoop them out and enjoy. A bowl of hot kalguksu soup with fresh noodles is always a comforting treat!
Step 10
After you’ve finished the noodles, make sure to leave some broth in the pot for the fried rice. It’s best to leave the potato chunks whole so they can be incorporated into the fried rice for texture. Don’t leave too much broth, just enough to moisten the rice.
Step 11
Add all the prepared fried rice ingredients (rice, chopped vegetables, seaweed flakes, and egg) to the remaining broth in the pot. Stir everything together and cook over medium-low heat, stirring constantly to prevent sticking and to ensure even cooking.
Step 12
Finally, drizzle 1 Tbsp of sesame oil over the fried rice for a nutty aroma and give it a final mix. Your delicious fried rice, the perfect complement to the mushroom kalguksu, is now complete! Enjoy your meal.
