Spicy Kimchi Mandu Kalguksu (Noodle Soup)
Homemade Spicy Kimchi Mandu Kalguksu Recipe – Perfect for Chilly Weather
As the weather cools down, craving a warm and spicy Kimchi Kalguksu, just like a comforting kimchi soup! Add plump kimchi dumplings, and you have a hearty Kimchi Mandu Kalguksu that’s a meal in itself. This delicious specialty is perfect for the whole family to enjoy. Let’s make it right now!
Broth Ingredients
- 1 sheet dried kelp (kombu)
- 1 handful dried pollock
- 5-6 dried anchovies (for soup)
- 1/2 onion
- A little mushrooms (e.g., shiitake, oyster)
- 1 stalk scallion (white part)
- 1 potato
Noodles & Kimchi
- 2 servings kalguksu noodles
- 1/4 head napa cabbage kimchi (well-fermented)
- 2 servings kalguksu noodles
- 1/4 head napa cabbage kimchi (well-fermented)
Cooking Instructions
Step 1
First, let’s make the essential broth for delicious kalguksu. In a pot, add about 8 cups of water along with the dried kelp, dried pollock, dried anchovies, half an onion (you can wash it thoroughly and add it with the peel on), and mushrooms. Bring to a boil, then remove the kelp. Continue simmering over medium-low heat for about 15-20 minutes to extract a deep flavor.
Step 2
While the broth is simmering, prepare the other ingredients. Slice the onion into thin strips. Chop the green parts of the scallions for garnish and set aside the white parts for the broth. If using whole mushrooms, tear or cut them into bite-sized pieces.
Step 3
Peel the potato and slice it thinly into flat pieces, about 0.5 cm thick. Soak the sliced potatoes in cold water for about 10 minutes to remove excess starch. This step helps to keep the soup clear and clean-tasting.
Step 4
Finely chop the well-fermented napa cabbage kimchi into bite-sized pieces, suitable for adding to the soup. The amount of seasoning can be adjusted based on the saltiness and sourness of your kimchi.
Step 5
Remove all the solids like dried pollock, anchovies, onion, and mushrooms from the prepared broth. If you prefer a clear kimchi noodle soup, this step is important. Once the broth is boiling, add the chopped kimchi and cook until it becomes tender.
Step 6
When the kimchi is partially cooked, add the rinsed potato slices and continue to boil. Feel free to add plenty of potatoes if you enjoy them! The potatoes will add to the depth of flavor as they cook.
Step 7
Once the potatoes are halfway cooked, add the sliced onions and prepared mushrooms. Now it’s time to season. Add the soy sauce for soup, red chili powder, fish sauce, cooking wine, and minced garlic, and mix well. Adjust the amount of soy sauce or fish sauce based on the saltiness of your kimchi.
Step 8
Add the kalguksu noodles to the boiling water and gently loosen them as they cook to prevent sticking. Boil for about 3-5 minutes until the noodles are chewy. Drain the cooked noodles and rinse them lightly under cold water to remove excess starch, which will give them a chewier texture.
Step 9
Once the noodles are cooked, add them to the kimchi broth and let them simmer for another moment. Finally, season with salt and black pepper to taste. If your kimchi is already quite salty, you might be able to skip the salt.
Step 10
Just before turning off the heat, generously sprinkle in the chopped scallions. Your visually appealing and delicious Kimchi Mandu Kalguksu is now complete! Feel free to add kimchi dumplings or other toppings according to your preference for an even more satisfying meal!
