Spicy & Savory Jang-Kalguksu (Noodle Soup)
Authentic Jang-Kalguksu Recipe Inspired by ‘Soo-mi’s Side Dishes’
This recipe for spicy Jang-Kalguksu is a comforting dish inspired by the popular Korean cooking show ‘Soo-mi’s Side Dishes’. Amidst the noisy construction outside, this flavorful noodle soup offers a delicious escape. The rich broth, flavored with gochujang (Korean chili paste) and doenjang (soybean paste), creates a deeply satisfying and hearty meal, perfect for a chilly day or as a hangover cure. Learn how to recreate this warming and delicious dish.
Essential Ingredients
- Kalguksu noodles for 2 servings
- 1 medium potato
- 1/2 zucchini
- 1/2 onion
- 1 Cheongyang pepper (adjust to spice preference)
- 1 red chili pepper (for color)
- 1/4 stalk of green onion
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Doenjang (Korean soybean paste)
- 4-5 cups (approx. 800ml – 1000ml) Anchovy & Kelp Broth
- 1/2 Tbsp minced garlic
- 1/2 Tbsp plum extract (for sweetness and umami)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. For the potato and zucchini, peel them and then use a spoon to scrape away the skin in a circular motion (this method helps retain nutrients and makes them look appealing). Next, cut the potato and zucchini into half-moon shapes about 1cm thick. Slice the onion into similar-sized pieces. Cutting the vegetables to a similar size ensures even cooking and a more appetizing appearance.
Step 2
Next, prepare the chili peppers and green onion, which will add aromatic flavor. Finely chop the Cheongyang pepper and red chili pepper. The Cheongyang pepper adds spiciness, while the red chili pepper contributes color. Slice the green onion diagonally. These are added at the end, so preparing them in advance will speed up the cooking process.
Step 3
Now, it’s time to make the flavorful broth base. In the anchovy and kelp broth (4-5 cups), dissolve 1 tablespoon of savory doenjang and 3 tablespoons of spicy gochujang. Stirring the pastes well into the broth will ensure a smooth and well-blended flavor without clumps.
Step 4
Once the broth with the pastes starts to boil, add the potatoes and sliced onions first, as they are the densest vegetables and require more cooking time. Adding them first ensures they cook properly without becoming too mushy. Let this simmer over medium heat until the potatoes are about halfway cooked.
Step 5
When the broth is bubbling vigorously, add the prepared zucchini, 1/2 tablespoon of minced garlic, and 1/2 tablespoon of plum extract. Plum extract adds a natural sweetness and umami, subtly balancing the spiciness of the dish without artificial flavors.
Step 6
The flour coating on kalguksu noodles can make the broth cloudy. To prevent this, lightly rinse the noodles under running water or gently shake off the excess flour. Be careful not to rinse them for too long, as this can make the noodles mushy or lose their chewy texture.
Step 7
As the noodles cook, skim off any foam that rises to the surface. Removing this foam contributes to a cleaner and clearer broth, enhancing the overall taste of the Jang-Kalguksu.
Step 8
Now, it’s time for all the ingredients to come together. Add the prepared kalguksu noodles to the boiling broth. Gently separate the noodles as you add them to prevent them from sticking together.
Step 9
After adding the noodles, stir frequently with a wooden spoon, scraping the bottom of the pot to prevent them from sticking. The chewy texture of kalguksu is key! Keep stirring as the noodles cook to ensure they don’t stick to the bottom.
Step 10
Once the noodles are cooked to your liking (typically 3-5 minutes), add the sliced green onions and chili peppers and let it simmer for another minute. The fragrant green onions and crisp chili peppers will enrich the flavor and aroma. Your delicious, spicy Jang-Kalguksu is now complete! Enjoy it while it’s hot.
