Spicy and Thick Jang Kalguksu (Spicy Soybean Paste Noodle Soup)
A spicy noodle soup made with rich broth seasoned with gochujang and doenjang.
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 kalguksu is simmered thick and spicy with gochujang and doenjang dissolved into a rich broth brewed from dried pollack head and dried shrimp. It is great for an easy, hearty one-bowl meal using leftover vegetables in your fridge.
- Servings
- 2 servings
- Cook time
- 15 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Kalguksu noodles (knife-cut wheat noodles)2 servings, 250 g
- Oyster mushrooms1/2 pack
- Squash1/4
- Garlic chives (buchu)1 handful
- Cheongyang chili pepper (hot green chili)2
- Broth7 cups
Broth
- Dried pollack head
- Dried anchovies1 handful
- Dried shrimp1 handful
- Dried kelp (dasima)3 pieces (5 cm square)
- Water10 cups
Seasoning
- Doenjang (Korean soybean paste)1 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Ground black peppera little
- If you do not have dried pollack head and dried shrimp, double the amount of dried anchovies and dried kelp to make the broth.
- You can prepare the kalguksu noodles and vegetables according to what you have in your fridge. Adding carrots, onions, potatoes, or large green onions is also great.
- Mix the seasonings in the given amounts; I used store-bought doenjang. Homemade doenjang is saltier, so you should reduce the amount by about half.
Steps
To create a rich broth flavor, I prepared dried pollack head and dried shrimp in addition to dried anchovies and dried kelp.
If you do not have dried pollack head and dried shrimp, double the amount of dried anchovies and dried kelp to make the broth.
Add the water and all the broth ingredients, then boil for over 15 minutes.
The ingredients are for 2 servings.
You can prepare the kalguksu noodles and vegetables according to what you have in your fridge.
Adding carrots, onions, potatoes, or large green onions is also great.
Julienne the squash to a moderate thickness.
Finely mince the Cheongyang chili peppers to add spicy heat, and use them as a garnish at the end.
Mix the seasonings in the given amounts; I used store-bought doenjang.
Homemade doenjang is saltier, so you should reduce the amount by about half.
Prepare 7 cups of the broth boiled above and bring it to a rolling boil. Add the kalguksu noodles, vegetables, and seasoning sauce.
Once the noodles and vegetables are cooked through, add the garlic chives at the end and simmer briefly to finish.
Once ladled into a bowl, topping it with seaweed flakes, minced Cheongyang chili pepper, and ground toasted sesame seeds makes it just as delicious as restaurant jang kalguksu.
Once the broth is ready, this also solves a meal very simply.
Ppunwife's tips
- Once ladled into a bowl, topping it with seaweed flakes, minced Cheongyang chili pepper, and ground toasted sesame seeds makes it just as delicious as restaurant jang kalguksu.
FAQ
How can I make the broth if I do not have dried pollack head and dried shrimp?
If you do not have dried pollack head and dried shrimp, you can simmer it by increasing the amount of dried anchovies and dried kelp (dasima) by about 2 times.
Can I use homemade doenjang instead of store-bought doenjang?
Homemade doenjang has a stronger salty flavor than store-bought products, so you should reduce the amount by about half to balance the seasoning.
What other vegetables can I add besides squash and mushrooms?
Feel free to add carrots, onions, potatoes, or large green onions according to your preference and fridge ingredients.
