Spicy Beoseot Kalguksu (Mushroom Noodle Soup)
A bowl of chewy mushroom noodle soup simmered spicy and sharp like maeuntang, seasoned with gochujang and gochugaru.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Combining the fragrance of assorted mushrooms with chewy noodles, this dish offers a spicy, refreshing broth reminiscent of spicy fish stew (maeuntang). Vegetables and noodles simmer together in a rich broth, and the leftover soup is wonderful for frying rice as a special treat.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Mushroom noodle soup ingredients
- King oyster mushrooms2
- Enoki mushrooms1 pack
- Baby oyster mushrooms1 handful
- Squash1/3
- Julienned water dropwort (minari)1 handful
- Kalguksu noodles2 servings
- Anchovy broth6 cups
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Commercial doenjang (Korean soybean paste)0.5 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)0.5 tbsp
- Sugara little
- Ground black peppera little
- Crown daisy (ssukgat) is also great to add.
- If you want to enjoy it with the whole family, reduce the amount of gochugaru so it is not too overwhelming for kids.
- I used rich anchovy broth. Beef broth or chicken broth also works well.
Steps
Since it is mushroom kalguksu, I prepared plenty of different mushrooms. Slice the squash and cut the water dropwort (minari).
Crown daisy is also great to add.
Mix all the seasoning ingredients according to the recipe. If it is too stiff, pour in a little broth to mix.
If you want to enjoy it with the whole family, reduce the amount of gochugaru so it is not too overwhelming for kids.
I used rich anchovy broth. Beef broth or chicken broth also works well.
Add the seasoning paste to the broth and bring it to a boil.
How to make anchovy broth is here ⇒ http://blog.naver.com/ppunwife/140041197723
Add the mushrooms, vegetables, and kalguksu noodles, then bring to a boil. With no hard ingredients, it cooks quickly.
If it tastes bland, season with salt.
If you boil the kalguksu in a separate pot to rinse off the starch powder, you get a much cleaner broth.
Once the kalguksu noodles are cooked through, it is done.
Ppunwife's tips
- If it is too stiff, pour in a little broth to mix.
- If it tastes bland, season with salt.
- If you boil the kalguksu in a separate pot to rinse off the starch powder, you get a much cleaner broth.
- Try making fried rice with the leftover broth by finely chopping water dropwort or scallions and adding plenty of seaweed flakes and toasted sesame oil.
FAQ
Can I use another broth instead of anchovy broth?
Besides anchovy broth, beef broth or chicken broth also pairs well to suit your taste.
Is there a way to make the broth clear and not too thick?
If you parboil the kalguksu noodles in a separate pot and rinse off the flour on the surface before adding them, the broth will turn out much clearer and cleaner.
How can I adjust the spice level to eat with kids?
If you want the whole family to enjoy it comfortably, it is best to reduce the amount of gochugaru when mixing the seasoning paste.
Is there a vegetable I can use instead of water dropwort?
If you do not have water dropwort, boiling it with aromatic crown daisy also pairs wonderfully with the broth.
