Spicy Mushroom and Minari Noodle Soup
A Hearty and Spicy Korean Noodle Soup Recipe Perfect for Rainy Days
Hello everyone! On days like today, when the rain calls for something warm and comforting, this ‘Spicy Mushroom and Minari Noodle Soup’ recipe is the perfect answer. It’s packed with fragrant minari (water parsley) and chewy mushrooms, offering a delightful texture in every spoonful. This hearty bowl of kalguksu (Korean knife-cut noodles) features a bold, spicy broth that will awaken your senses. Enjoy this special noodle soup at home, ideal for any chilly or rainy day!
Noodle Soup Ingredients- 1 bunch Minari (Water Parsley, about 50g)
- 100g Beef brisket or thinly sliced beef (like Bulgogi meat)
- 1 pack Enoki mushrooms
- 1 pack Oyster mushrooms
- 2 servings Fresh Kalguksu noodles (Korean knife-cut noodles)
- 1/2 Onion
- 1/3 Zucchini
- 1/3 Carrot
Spicy Broth Seasoning Ingredients (Measurements are for standard Korean soup spoons)- 1 Tbsp Doenjang (Fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Mirin (Rice wine)
- 1 Tbsp Minced garlic
- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 0.5 Tbsp Dashida (or MSG, optional)
- 1 pack Beef bone broth soup base (approx. 500ml)
- 1 Tbsp Doenjang (Fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Mirin (Rice wine)
- 1 Tbsp Minced garlic
- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 0.5 Tbsp Dashida (or MSG, optional)
- 1 pack Beef bone broth soup base (approx. 500ml)
Cooking Instructions
Step 1
First, let’s prepare all the ingredients for our kalguksu. Having fresh ingredients ready is the key to a delicious noodle soup.
Step 2
Using a variety of mushrooms will add more complex textures and flavors. Feel free to add other mushrooms you enjoy, such as shiitake or king oyster mushrooms, to make it even richer!
Step 3
Trim any yellow or wilted leaves from the minari. Wash it thoroughly under running water. For extra freshness, you can soak it briefly in water with 1 tablespoon of vinegar, then rinse again. Shake off excess water and set aside.
Step 4
Wash the onion, zucchini, and carrot thoroughly under running water. Clean vegetables ensure both safety and enhanced flavor in your cooking.
Step 5
Tear the oyster mushrooms into thinner pieces. Slice the onion, zucchini, and carrot into bite-sized pieces (about 0.5cm thick). Uniformly cut vegetables ensure even cooking.
Step 6
In a large pot, combine 1 pack (500ml) of beef bone broth soup base with 400ml of water and bring to a boil. Once boiling, add the beef brisket (or thinly sliced beef) first. This helps to remove any residual blood and adds a deeper flavor to the broth. It’s okay if the beef isn’t fully cooked at this stage.
Step 7
Once the beef has cooked slightly, it’s time to add the seasoning ingredients. Start with 1 tablespoon of doenjang (fermented soybean paste) to build a savory base for the broth.
Step 8
Add 1 tablespoon of gochujang (Korean chili paste) for that signature spicy kick. To ensure it dissolves smoothly, you can press the gochujang through a fine-mesh sieve into the pot.
Step 9
Stir in 1 tablespoon of minced garlic to infuse the soup with a robust, aromatic flavor. Garlic’s pungency adds a refreshing depth to the broth.
Step 10
Add 1 tablespoon of mirin (rice wine) to help tenderize the meat and add a subtle sweetness, while also reducing any gamey odors.
Step 11
Incorporate 1 tablespoon of guk-ganjang (Korean soup soy sauce) for an extra layer of umami. You can adjust the saltiness later to your preference.
Step 12
Add 0.5 tablespoon of Dashida (or your preferred umami enhancer) for an extra boost of flavor. This is optional; feel free to omit it if you prefer a cleaner taste.
Step 13
For extra heat, stir in 1.5 tablespoons of gochugaru (Korean chili flakes). Adjust the amount based on how spicy you like your food.
Step 14
Whisk all the seasoning ingredients well into the broth. Then, add all the prepared mushrooms, onion, zucchini, and carrot. Let everything simmer over medium heat until the vegetables are tender.
Step 15
To ensure the kalguksu noodles are perfectly chewy, rinse them briefly under cold running water just before adding them to the boiling broth. This removes excess starch, resulting in a clearer broth and preventing the noodles from sticking together.
Step 16
Once the broth is boiling well, add the rinsed kalguksu noodles. Gently stir to separate the noodles and cook them until they are tender, which usually takes about 5-7 minutes. Make sure they don’t clump together.
Step 17
When the noodles are cooked to your liking, add the fresh, prepared minari. Let it simmer for just another moment until it wilts slightly. Overcooking minari can make it lose its vibrant color and fresh flavor, so aim for a tender-crisp texture.
Step 18
Ladle the steaming hot Spicy Mushroom and Minari Kalguksu into bowls. The flavorful, spicy broth warms you from the inside out, while the chewy noodles, crisp minari, and assorted mushrooms create a truly satisfying meal. This dish is a perfect comfort food for rainy days or any time you crave a hearty, flavorful soup. Enjoy your delicious homemade kalguksu!
Step 19
You’ll have fun picking out all the different kinds of mushrooms! Their satisfying chewiness adds another layer of enjoyment to the noodles. Don’t hesitate to add any mushrooms you particularly love to this already delicious dish!
