Jang-Kalguksu Made with Dumpling Wrappers: A Rich and Flavorful Noodle Soup
How to Make Jang-Kalguksu with Dumpling Wrappers, Easy Dumpling Wrapper Dishes
This Jang-Kalguksu uses dumpling wrappers as noodles, resulting in a wonderfully rich and savory broth. The thin wrappers absorb the deep flavor of the broth beautifully, making it perfect for a satisfying meal, even with a side of rice. When you’re craving noodles or want to try a unique twist on Kalguksu, give this recipe a go!
Main Ingredients- 150g dumpling wrappers
- 1/2 potato
- 1/5 zucchini
- 1/4 onion
- Small handful of oyster mushrooms
- 700ml anchovy-kelp broth
Seasoning Ingredients- 1/2 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 1 Tbsp gochugaru (red chili flakes)
- 1/2 Tbsp guk-ganjang (soup soy sauce)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp fish sauce
- Pinch of black pepper
- 1/2 Tbsp doenjang (soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 1 Tbsp gochugaru (red chili flakes)
- 1/2 Tbsp guk-ganjang (soup soy sauce)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp fish sauce
- Pinch of black pepper
Cooking Instructions
Step 1
Gently separate the dumpling wrappers so they don’t stick together. It’s important to slightly loosen them so they don’t clump when added to the boiling broth.
Step 2
Thinly slice the onion. Slice the zucchini thinly and cut into quarters. Trim the bottom of the oyster mushrooms, rinse them lightly, and tear them into bite-sized pieces.
Step 3
Slice the potato into 0.5cm thick rounds and soak them briefly in water to remove excess starch. This helps create a clearer broth. Finely chop the green onion.
Step 4
In a bowl, combine 1/2 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp gochugaru, 1/2 Tbsp guk-ganjang, 1/2 Tbsp minced garlic, 1/2 Tbsp fish sauce, and a pinch of black pepper. Mix well until all the seasonings are thoroughly combined.
Step 5
Pour 700ml of anchovy-kelp broth into a pot and add the sliced potatoes. Bring to a boil. The potatoes will cook and add flavor to the broth.
Step 6
When the potatoes are about half cooked, add the sliced onion, zucchini, and oyster mushrooms. Stir in the prepared seasoning mixture and bring back to a boil. Ensure the seasoning paste dissolves well into the broth.
Step 7
Once the broth is boiling vigorously, lightly rinse the dumpling wrappers under cold water and gently loosen them before adding them to the pot. Stir them gently to prevent sticking.
Step 8
When the dumpling wrappers float to the surface, indicating they are cooked, add the chopped green onion and simmer for another minute. Taste the soup and adjust the seasoning with salt if needed. Your delicious Jang-Kalguksu is ready!
