Hearty Kalguksu-Sujevi Stew
A Delicious One-Bowl Meal Featuring Both Kalguksu and Sujevi Noodles
Tonight, we’re making a special dinner by digging into the freezer for some leftover Sujevi (hand-pulled dough flakes) dough. Since we also have Kalguksu (knife-cut noodles) in the fridge, we’ll combine them to create a delightful Kalguksu-Sujevi stew, enjoying the best of both noodle worlds. It’s the perfect comforting meal!
Main Ingredients
- Sujevi dough (from frozen)
- Kalguksu noodles, for 2 servings
- 1/4 Carrot
- 1/4 Onion
- 1 Green Onion
- 2 Korean Green Chilies (Cheongyang peppers)
- 2 Coin-shaped anchovy broth cubes
Broth & Seasoning
- Anchovy-Kelp Broth (or equivalent of 4 coin broth cubes)
- 2 Tbsp Tuna Extract (Chamchi-ek)
- 1/2 Tbsp Soy Sauce for soup (Guk-ganjang)
- 1 Tbsp Mirin (Rice Wine for cooking)
- Anchovy-Kelp Broth (or equivalent of 4 coin broth cubes)
- 2 Tbsp Tuna Extract (Chamchi-ek)
- 1/2 Tbsp Soy Sauce for soup (Guk-ganjang)
- 1 Tbsp Mirin (Rice Wine for cooking)
Cooking Instructions
Step 1
First, take the Sujevi dough out of the freezer and let it thaw at room temperature. Prepare the Kalguksu noodles for two servings as well.
Step 2
To make a flavorful broth, place dried kelp and dried anchovies for broth into a mesh bag. (Optional tip: Adding a large piece of radish to the broth bag will create a deeper, more refreshing taste.)
Step 3
Prepare your vegetables. Thinly julienne the carrot and onion. Slice the green onion and Korean green chilies diagonally to add flavor and a gentle heat.
Step 4
In a small bowl, pre-mix the seasonings for the broth. Combining the tuna extract, soy sauce for soup, and mirin beforehand makes cooking smoother.
Step 5
Bring the broth ingredients (kelp, anchovies, radish if using) to a boil in a pot of water. Once boiling, add the two coin broth cubes and the pre-mixed seasoning. Let it simmer and get ready for the noodles.
Step 6
When the broth is rapidly boiling, gently add the Kalguksu noodles. It’s best to rinse them in cold water first to remove excess starch and prevent them from clumping together. Carefully separate the noodles as you add them.
Step 7
Once the Kalguksu noodles have started to cook, begin adding the Sujevi dough. Pinch off small, thin pieces of dough directly into the simmering broth. These will become delightfully soft and tender.
Step 8
As the noodles and Sujevi cook, add in the sliced onion, carrot, green onion, and Korean green chilies. These vegetables will add a wonderful freshness and depth of flavor to the stew.
Step 9
Continue to cook until both the noodles and Sujevi are fully cooked. Skim off any foam that rises to the surface during cooking for a clearer, cleaner broth. Enjoy the process of making your delicious Kalguksu-Sujevi!
Step 10
Voilà! Your satisfying Kalguksu-Sujevi stew, a delightful combination of noodles, is ready to be served.
Step 11
The beauty of this dish lies in the contrast: the soft, melt-in-your-mouth texture of the Sujevi and the delightfully chewy, firm bite of the Kalguksu noodles. It’s a truly satisfying meal that offers two wonderful textures in one bowl!
