Kalguksu and Mandu Stew (Kalmandu)
A Hearty Dish: Cooking Kalguksu Noodles and Dumplings Together
Experience the best of both worlds! This recipe combines chewy kalguksu noodles with flavorful dumplings in one delicious, comforting stew. Perfect for a satisfying and warm meal.
Main Ingredients
- 3 portions of kalguksu noodles
- Approx. 10 dumplings
- 1 anchovy-kelp broth teabag
- 1 potato
- 1/2 onion
- A little bit of carrot
- A little bit of zucchini
- 1 green onion (scallion)
- A pinch of black pepper
Broth Seasoning
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1 pack of beef bone broth soup (Sago Gomtang)
- 1 tsp minced garlic
- 2 Tbsp tuna extract (Chamchi-aek)
- 1 tsp salt
- 1/2 tsp Dasida (MSG-based seasoning)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 1 pack of beef bone broth soup (Sago Gomtang)
- 1 tsp minced garlic
- 2 Tbsp tuna extract (Chamchi-aek)
- 1 tsp salt
- 1/2 tsp Dasida (MSG-based seasoning)
Cooking Instructions
Step 1
Start by filling a pot with plenty of water. Add the anchovy-kelp broth teabag and the pack of beef bone broth soup. Bring it to a boil to create a flavorful broth base, allowing the flavors to deepen.
Step 2
Prepare the fresh vegetables for your kalmandu. Slice the zucchini and onion into bite-sized pieces, and do the same for the carrot. Chop the green onion finely to add aroma, and feel free to add chili peppers if you like a bit of spice.
Step 3
Peel the potato and slice it into thin, round pieces. This slicing method helps it cook faster and adds a subtle sweetness to the broth.
Step 4
Since you’ll be enjoying both dumplings and kalguksu noodles, it’s a good idea to use a slightly smaller portion of noodles than you normally would.
Step 5
Prepare your desired amount of dumplings to be cooked along with the noodles. Whether you prefer meat or kimchi dumplings, choose your favorite kind for an even more delicious result.
Step 6
Once the broth is boiling vigorously, add 1 teaspoon of minced garlic. This will add a refreshing and savory depth to the soup. Stir well to infuse the garlic flavor.
Step 7
Next, add 2 tablespoons of tuna extract. This ingredient will enhance the umami and richness of the broth, truly elevating the unique flavor of this kalmandu dish.
Step 8
After the broth has simmered and developed its flavor, remove and discard the anchovy-kelp teabag to ensure a clear and clean-tasting soup.
Step 9
Now, add the prepared onion, zucchini, and carrot to the pot and let them cook. As the vegetables soften, they will release their natural sweetness and savory notes into the broth.
Step 10
Taste the broth and season it with 1 teaspoon of salt and 1/2 teaspoon of Dasida (seasoning powder). It’s best to add these gradually, tasting as you go, rather than adding them all at once.
Step 11
Once the broth is seasoned to perfection, add the kalguksu noodles. Gently loosen the noodles so they don’t stick together. Then, add the dumplings. Stir gently to prevent the dumplings from sticking to the bottom of the pot.
Step 12
Continue to cook for about 5 to 6 minutes, or until the kalguksu noodles are cooked to a chewy texture and the dumplings are fully heated through. Check that both are cooked to your liking, then finish with a sprinkle of black pepper. Your delicious kalmandu is now ready to be enjoyed!
