Spicy & Savory Jang-Kalguksu: Authentic Korean Noodle Soup Recipe
Jang-Kalguksu
Introducing ‘Jang-Kalguksu,’ a hearty Korean noodle soup that you can easily make at home with a deep, savory flavor. The golden ratio of doenjang (soybean paste), gochujang (chili paste), and gochugaru (chili powder) creates a wonderfully spicy and umami-rich broth that is simply irresistible. Paired with chewy noodles and fresh vegetables, it makes for a satisfying and comforting meal. Perfect for special occasions or a chilly day, try making Jang-Kalguksu today!
Main Ingredients- 200g Kalguksu noodles (store-bought)
- 800ml Anchovy broth
- 1/4 Zucchini, julienned
- 1/4 Green onion, chopped
- 1/4 Onion, julienned
- A handful of Oyster mushrooms or Shiitake mushrooms, ends trimmed and torn
- 1 Cheongyang chili pepper, chopped (optional)
Jang-Kalguksu Seasoning- 0.5 Tbsp Minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 0.5 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Guk-ganjang (Korean soup soy sauce, for adjusting saltiness)
- 0.5 Tbsp Sesame oil
- A pinch of Black pepper
- 0.5 Tbsp Minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 0.5 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Guk-ganjang (Korean soup soy sauce, for adjusting saltiness)
- 0.5 Tbsp Sesame oil
- A pinch of Black pepper
Cooking Instructions
Step 1
First, let’s prepare the essential seasoning paste for Jang-Kalguksu. In a wide bowl, combine 1 Tbsp Gochujang, 1 Tbsp Gochugaru, 0.5 Tbsp Doenjang, and 0.5 Tbsp minced garlic. Mix them well. You can adjust the amount of Gochugaru to control the spiciness according to your preference.
Step 2
Next, prepare the vegetables. Thinly julienne the zucchini and the onion. Tear the mushrooms into bite-sized pieces after removing the tough ends. Chop the green onion. If you enjoy a spicier kick, finely chop the Cheongyang chili pepper.
Step 3
Get ready 200g of store-bought Kalguksu noodles.
Step 4
Before adding the noodles to boiling water, gently rinse them under cold running water. This step removes excess starch, which helps prevent the noodles from sticking together and makes them chewier.
Step 5
Bring 800ml of anchovy broth to a rolling boil in a pot over high heat. Once the broth is vigorously boiling, proceed to the next step.
Step 6
Stir the prepared seasoning paste into the boiling broth. Ensure it dissolves completely without clumps.
Step 7
Add the Kalguksu noodles and the julienned onions to the seasoned broth. Once the noodles start cooking, let it boil for a moment to allow the broth’s flavors to infuse into the noodles.
Step 8
When the noodles are partially cooked and the broth is boiling again, add the zucchini, mushrooms, and optional Cheongyang chili pepper. Cook together until the vegetables are tender-crisp. Add 0.5 Tbsp of Guk-ganjang to adjust the saltiness. Remember that the doenjang and gochujang already provide significant saltiness, so taste and adjust accordingly.
Step 9
Finally, add the chopped green onions and boil for another minute before turning off the heat. Ladle the soup generously into bowls. Just before serving, drizzle with 0.5 Tbsp sesame oil and a pinch of black pepper for a fragrant and delicious Jang-Kalguksu. Enjoy your meal!
