Spicy & Savory Jang-Kalguksu (Gochujang Noodle Soup)
Authentic Gangwon-do Style Jang-Kalguksu Recipe for a Delicious Spicy Noodle Soup
Craving a hearty and spicy noodle dish? This Jang-Kalguksu recipe is perfect for using up those leftover vegetables in your fridge! Featuring a unique blend of gochujang (Korean chili paste) and doenjang (Korean soybean paste), this hearty noodle soup offers a rich, savory, and delightfully spicy broth. It’s a renowned specialty from the Gangwon-do region, and now you can easily recreate this comforting classic in your own kitchen. Get ready to savor the satisfying chew of the noodles combined with the deep, flavorful broth!
Kalguksu Ingredients- 300g Kalguksu noodles
- 2 medium potatoes
- 1/3 zucchini
- 1/2 onion
- 1/2 green onion
- 2-3 dried shiitake mushrooms (or 2-3 fresh shiitake mushrooms)
- 1 Cheongyang pepper (adjust to your spice preference)
- 1.3L Anchovy-Kelp Broth (or 1.5L water + broth pack)
- 2 eggs
- A pinch of shredded seaweed (for garnish)
- A pinch of toasted sesame seeds (for garnish)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare a flavorful broth. In a pot, combine 1.5L of water, 2 broth packs (anchovy-kelp or your preference), 2 dried shiitake mushrooms (or 2-3 fresh ones), a piece of radish, and some green onion. Bring to a boil over high heat, then reduce to medium-low and simmer for about 20 minutes to extract a rich, savory broth.
Step 2
Prepare the vegetables for the soup. Peel and thinly julienne the potatoes and onion into consistent strips, about 0.5cm thick. Slice the zucchini similarly. For the shiitake mushrooms, remove the tough stems and slice them thinly.
Step 3
Slice the green onion diagonally. Finely chop the Cheongyang pepper (remove seeds if you prefer less heat). You can adjust the amount of Cheongyang pepper to your liking or omit it for a milder soup.
Step 4
Pour the prepared broth into a pot and bring it to a boil over high heat. In a separate bowl, whisk together 2 Tbsp gochujang, 1 Tbsp doenjang, 1 Tbsp guk-ganjang, 1 Tbsp gochugaru, 1 Tbsp minced garlic, and a pinch of black pepper until well combined. Stir this seasoning mixture into the boiling broth, ensuring there are no lumps.
Step 5
Once the broth with the seasoning returns to a boil, add the potatoes, onion, and shiitake mushrooms first, as they take longer to cook. Let them simmer and infuse their flavor into the broth.
Step 6
Check the potatoes for tenderness. When they are about halfway cooked, carefully add the kalguksu noodles to the pot. Gently loosen the noodles to prevent them from sticking together.
Step 7
As the noodles begin to boil and the soup bubbles vigorously, add the sliced zucchini, diagonal green onion slices, and chopped Cheongyang pepper. Cook everything together. Be mindful not to overcook, as the noodles can become mushy.
Step 8
Taste the broth and adjust the seasoning as needed. Add a little more salt or guk-ganjang if necessary. A tiny bit more black pepper can also enhance the aroma.
Step 9
Lightly beat the 2 eggs in a small bowl. Gently drizzle the beaten eggs into the simmering soup in a circular motion. Once the egg is cooked and set, turn off the heat. Adding the egg makes the broth richer and creamier.
Step 10
Ladle the hot Jang-Kalguksu into serving bowls. Garnish with a sprinkle of shredded seaweed and toasted sesame seeds. Your delicious and spicy Jang-Kalguksu is ready to be enjoyed!
