Refreshing and Savory Zucchini Kalguksu
How to Make Refreshing Zucchini Kalguksu
Perfect for when your appetite is low in the summer! Introducing a recipe for refreshing and savory zucchini kalguksu. Enjoy this simple yet deeply flavorful dish.
Main Ingredients
- Dried Kalguksu noodles 1 handful (for 2 servings)
- Zucchini 1/3 (small size, cut into 3 portions)
Seasoning
- Joseon Ganjang (Korean soup soy sauce) 2 Tbsp
- Dasida (or MSG-based seasoning) 1.5 Tbsp
- Joseon Ganjang (Korean soup soy sauce) 2 Tbsp
- Dasida (or MSG-based seasoning) 1.5 Tbsp
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Measure out about one handful of dried kalguksu noodles for two servings, and cut 1/3 of a small zucchini into three portions. Also, have your Joseon Ganjang (Korean soup soy sauce) and Dasida (or other flavor enhancer) ready.
Step 2
Get a pot ready for boiling the kalguksu noodles. Fill the pot about halfway with water. Using plenty of water will help the noodles cook evenly without sticking together.
Step 3
Once the water is at a rolling boil (when large bubbles are continuously rising), carefully separate the dried kalguksu noodles and add them to the boiling water. Cook over medium-high heat for about 10-15 minutes, or until the noodles are tender.
Step 4
Take one of the three portions of zucchini you prepared. First, cut it in half lengthwise using the back of a knife or by hand.
Step 5
Turn the halved zucchini flat side down and slice it thinly into half-moon shapes, about 0.5 cm thick. Slicing them thinly is important to ensure they cook quickly.
Step 6
Now, take the thinly sliced zucchini and cut them into strips about 0.5 cm wide. This julienned cut makes for a beautiful garnish and ensures even cooking.
Step 7
While the noodles are boiling, if the water starts to rise and threaten to boil over, pour in about half a mug of cold water. This helps lower the temperature, keeping the noodles chewy and preventing them from sticking. Gently stir the noodles with a spoon.
Step 8
The noodles are done when they become soft and tender. Stir them with a spoon to ensure they are heated evenly throughout the broth.
Step 9
Once the kalguksu noodles are fully cooked, drain them into a large colander. Rinse them thoroughly under cold running water to remove excess starch and cool them down. This step makes the noodles even more springy.
Step 10
In another pot, add enough water to cover the noodles (slightly more than halfway full). Bring to a boil over medium-high heat and cook for 10-15 minutes. Once boiling, add 2 tablespoons of Joseon Ganjang (Korean soup soy sauce) and stir well with a spoon to distribute the seasoning evenly into the noodles.
Step 11
Next, add 1.5 tablespoons of Dasida (or flavor enhancer) and mix thoroughly with the kalguksu noodles. This will add a layer of savory depth to the broth.
Step 12
Finally, add the julienned zucchini to the boiling kalguksu and continue to cook over medium heat for about 5 more minutes.
Step 13
The zucchini is perfectly cooked when it becomes soft and slightly translucent, taking on a yellowish hue. Stir the noodles and zucchini together well – your dish is complete!
Step 14
Serve the finished zucchini kalguksu in large bowls, garnished with the zucchini. Enjoy this wonderful kalguksu with its light and refreshing broth, enhanced by the zucchini!
