Spicy, Rich Gochujang Kalguksu (Spicy Noodle Soup)
A specialty kalguksu noodle soup made by dissolving gochujang and gochugaru in anchovy broth for a spicy, rich finish.
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 →
This 2-serving noodle dish features a deeply savory anchovy broth enriched with gochujang and gochugaru for a spicy, hearty kick. Handmade chewy noodles pair wonderfully with tender potatoes and squash, making it perfect to enjoy warm in chilly weather.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Kalguksu noodles (knife-cut wheat noodles)2 servings (300 g)
- Potato1
- Squash1/4
- Enoki mushrooms1 pack
- Large green onion (daepa)1/2 stalks
- Anchovy broth5–6 cups
Kalguksu noodles
- Flour2 cups (all-purpose flour)
- Water1/2 cup
- Salt1/2 tsp
- Cooking oil1 tbsp
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Salta little
- Put the dough in a plastic bag and let it rest for about 30 minutes.
- Soak 1 sheet of dried kelp (dasima) in 7 cups of water for at least 30 minutes.
- If using store-bought kalguksu noodles, you will need 300 g for 2 servings.
- You can also use vegetables like carrots, onions, crown daisy, or water dropwort (minari).
- Adding dried pollack heads or leftover shrimp heads and shells helps make a rich, deeply savory broth.
Steps
1. Mix 2 cups of flour (all-purpose flour) with 1/2 tsp of salt, then pour in 1 tbsp of cooking oil and 1/2 cup of water...
2. Mix thoroughly until it forms a single lump, then knead for at least 10 minutes.
3. Put it in a plastic bag and let it rest for about 30 minutes.
4. Roll out the rested dough thinly with a rolling pin and cut it into noodles of suitable thickness.
If using store-bought kalguksu noodles for 2 servings, you will need 300 g.
5. In 7 cups of water soaked with 1 sheet of 10 cm square dried kelp (dasima) for at least 30 minutes, add 10 soup anchovies
and bring to a rolling boil. I also added dried pollack heads to boil together.
Using dried pollack heads to make broth makes the soup very savory, refreshing, and delicious.
Leftover shrimp heads or shells after prep also help make a rich broth.
6. Simmer gently for at least 15 minutes to make a rich broth, then strain the solids through a cheesecloth or fine strainer
to collect only the clear broth.
7. Once the noodles and broth are ready, slice the potato, squash, mushrooms, and large green onion (daepa) as shown in the photo.
You can also use vegetables like carrots, onions, crown daisy, or water dropwort (minari).
8. Add 1 tbsp of gochujang, 1 tbsp of soup soy sauce (guk-ganjang), and 1 tbsp of mirin to the broth, and once it comes to a rolling boil...
10
9. Add the potato, squash, and noodles together, along with the minced garlic, and bring to a rolling boil.
10. When the noodles are almost fully cooked, season with salt if it tastes bland,
then add the enoki mushrooms, large green onion, and gochugaru, and simmer just a bit longer.
Ppunwife's tips
- Mix the dough evenly, and once it comes together into a single lump, knead it for at least 10 minutes.
- Using dried pollack heads to make broth makes the soup very savory, refreshing, and delicious.
- Leftover shrimp heads or shells after prep also help make a rich broth.
FAQ
Can I use store-bought kalguksu noodles instead of making the dough from scratch?
If using store-bought noodles, prepare about 300 g for 2 servings and cook as directed.
Is there a way to make the broth even more savory beyond anchovies and kelp?
Boiling with dried pollack heads makes the broth savory and refreshing, and adding shrimp heads or shells also yields a rich broth.
What other vegetables go well in this dish besides the basic ones?
Depending on your preference, sliced carrots, onions, crown daisy, or water dropwort (minari) also pair wonderfully when cooked together.
