Spicy and Refreshing Kimchi Kalguksu
Experience the Authentic Taste of a Pocha! Spicy Kimchi Kalguksu Recipe
This Kimchi Kalguksu (knife-cut noodle soup) evokes the nostalgic flavors of street food stalls and your grandma’s home cooking. Its hot and hearty broth, chewy noodles, and crisp kimchi make it a perfect dish for a cold winter day. Adding tteokguk (rice cake soup) rice cakes makes it even more substantial and delicious! Here’s a simple yet deeply flavorful recipe.
Essential Ingredients- 1 bowl (rice bowl size) of well-fermented kimchi
- 2 portions of fresh kalguksu noodles
- 1/2 cup (rice bowl size) kimchi brine
- 5 bowls (rice bowl size) of anchovy-kelp broth
- 8 dumplings
Cooking Instructions
Step 1
First, prepare the essential ingredients for your Kimchi Kalguksu. You’ll need 1 bowl of well-fermented kimchi, 2 portions of fresh kalguksu noodles, half a cup of kimchi brine, 8 dumplings, 1 tablespoon of soy sauce (guk-ganjang), and 0.5 tablespoon of minced garlic. If your kimchi is large, chop it into bite-sized pieces for easier eating.
Step 2
Prepare 5 bowls of anchovy-kelp broth for a clean and deep flavor. You can use a broth bag with 2 tablespoons of anchovy powder and 0.5 tablespoon of kelp powder, then strain it. Alternatively, simmer 15 anchovies and 2 pieces of kelp in water to make the broth. Using fresh ingredients for the broth will impart a richer flavor.
Step 3
Add the chopped kimchi to the prepared anchovy-kelp broth and bring to a boil over medium heat. Let it simmer until the kimchi softens and its refreshing flavor infuses the broth.
Step 4
Once the broth is boiling, add the fresh kalguksu noodles, dumplings, and 0.5 tablespoon of minced garlic. For a chewier texture, briefly rinse the fresh noodles in water twice before adding them to the pot. Gently loosen the noodles as you add them to prevent clumping. If you prefer firmer noodles, you can blanch them separately in boiling water before adding them to the soup.
Step 5
Finally, adjust the seasoning. Add the kimchi brine and 1 tablespoon of soy sauce (guk-ganjang), and taste. The saltiness can vary depending on your kimchi, so add more soy sauce gradually if needed. For an extra kick, you can also add a pinch of chili powder or black pepper. Once all ingredients are cooked and the flavors have melded together, your delicious Kimchi Kalguksu is ready to be enjoyed!
