Spicy and Refreshing Premium Jang-Kalguksu
A Hearty and Flavorful Jang-Kalguksu Recipe for Chilly Winter Days
This premium Jang-Kalguksu recipe uses a convenient store-bought kit but elevates it with the addition of fresh ingredients for a luxurious dining experience at home. By incorporating crisp bean sprouts, fresh abalone, and aromatic green onions, we enhance the soup’s refreshing quality and rich seafood flavor. It’s perfect as a hangover cure with its deep, spicy broth and makes an impressive dish for special occasions or when entertaining guests, thanks to the premium additions.
Core Ingredients- Store-bought Jang-Kalguksu kit (includes noodles, paste, dried ingredients, seafood broth powder)
- A handful of fresh bean sprouts (approx. 50g)
- 1-2 fresh abalones (cleaned and prepared)
- 1/4 white part of a fresh green onion (thinly sliced)
Cooking Instructions
Step 1
Begin by pouring 500ml of water into a pot and bringing it to a boil over high heat. Once the water is vigorously boiling, add the noodles, dried ingredients, and seafood broth powder from the Jang-Kalguksu kit. Cook for 5 minutes until the noodles are tender. It’s advisable to stir occasionally to prevent the noodles from sticking together.
Step 2
When the noodles are almost cooked, add a generous amount of washed bean sprouts to create a refreshing, hangover-relief style soup. Continue to cook for another 1-2 minutes, just until the bean sprouts soften slightly. The addition of bean sprouts makes the broth exceptionally clear and refreshing.
Step 3
Reduce the heat to low and stir in the fermented paste (soup base) from the kit until well combined. Feel free to adjust the spiciness by adding a bit of chili powder or minced garlic from your pantry if desired. Finally, artfully arrange the prepared fresh abalone and sliced green onions on top. Turn off the heat just before the soup re-boils. Abalone cooks quickly and can become tough if overcooked, so adding it at the end ensures tenderness. Give everything a gentle stir to meld the flavors, then ladle the hearty Jang-Kalguksu into warm bowls to serve.
