Spicy and Refreshing Kimchi Kalguksu Recipe
Delicious Kimchi Kalguksu in 3 Easy Steps
This recipe is for when you’re craving Kimchi Kalguksu! Made with ingredients you likely have on hand, this dish offers a wonderfully spicy and refreshing broth that’s perfect for a satisfying meal.
Broth Ingredients- 1 packet of stock mix (or 5 dried anchovies, a piece of kelp)
Cooking Instructions
Step 1
First, let’s create a flavorful broth, the foundation of our kalguksu. In a pot, combine 3 cups (about 600ml) of water with the stock mix. If you don’t have a stock mix, you can use 5 dried anchovies and a piece of kelp. Once the water comes to a boil, reduce the heat to medium-low and simmer for 5-10 minutes to extract the rich flavors.
Step 2
While the broth is simmering, prepare the kimchi. Roughly chop about half a head of well-fermented, tangy napa cabbage kimchi into bite-sized pieces. If your kimchi is too sour, a tiny pinch of sugar can help balance the flavor. Trim the base of the enoki mushrooms and separate them into strands. Slice the Cheongyang chili peppers diagonally to add a pleasant heat.
Step 3
Now, it’s time to bring everything together! Add the chopped kimchi to the simmering broth. Stir in 2 tablespoons of gochugaru, 1 tablespoon of fish sauce, and 1/2 tablespoon of minced garlic to flavor the soup. Let it simmer briefly for the seasonings to meld. Then, add the kalguksu noodles, gently separating them so they don’t clump. Finally, add the enoki mushrooms and sliced Cheongyang chilies. Cook until the noodles are fully tender, usually about 3-5 minutes (refer to the noodle package for exact cooking times). Taste the broth and adjust seasoning: add more soy sauce if it’s too bland, or a splash of water if it’s too salty. For an extra touch, you can add chopped scallions or whisk in an egg at the very end for a richer finish.
