Spicy Jang Kalguksu (Spicy Soybean Paste Noodle Soup) with Mushrooms
A spicy, hearty bowl of noodle soup made with rich anchovy broth seasoned with fermented pastes and chili flakes, generously packed with mushrooms.
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 →
Fermented soybean paste and red chili paste are dissolved into a rich anchovy broth for a deep, spicy flavor. Loaded with chewy mushrooms for great texture, this one-bowl noodle dish is wonderful for warming you up on a rainy day.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Kalguksu noodles (knife-cut wheat noodles)120 g
- Mushrooms150 g
- Squasha little
- Garlic chives (buchu)a little
- Cheongyang chili pepper (hot green chili)finely chopped
- Large green onion (daepa)finely chopped
- Anchovy broth4 cups
- Seaweed flakes
- Ground toasted sesame seeds
Seasoning
- Doenjang (Korean soybean paste)1/2 tbsp (store-bought)
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1 tsp
- Mirin (cooking rice wine)1 tbsp
- Soup soy sauce (guk-ganjang)1 tsp
- Ground black peppera little
- Simmer 20 soup anchovies, 1/2 cup dried shrimp, and 3 square pieces (5 cm) of dried kelp (dasima) gently in 10 cups of water for about 20 minutes to yield about 7 cups of broth, enough for 2 servings of kalguksu.
- The main noodle ingredient is a generous handful of mushrooms (150 g); for the other vegetables, you can just use whatever leftover squash, garlic chives, or other ingredients you have in the fridge.
Steps
Simmer 20 soup anchovies, 1/2 cup dried shrimp, and 3 square pieces (5 cm) of dried kelp (dasima) gently in 10 cups of water for about 20 minutes.
Simmering like this yields about 7 cups, which is enough broth for 2 servings of kalguksu.
For the noodle ingredients, prepare a generous handful of mushrooms (150 g). For the rest of the vegetables, use whatever leftovers you have, such as squash and garlic chives.
Finely chop the large green onion (daepa) and Cheongyang chili pepper (hot green chili) to use as garnishes.
Add all the seasoning ingredients except the ground black pepper to the broth and bring to a boil.
Add the kalguksu noodles (knife-cut wheat noodles), and once they are halfway cooked, add the squash and cook.
Once the noodles are fully cooked, taste the soup, add the mushrooms, garlic chives (buchu), and black pepper, and boil for just 30 seconds more to finish.
Ladle the noodles and broth into a bowl, then top with seaweed flakes, chopped green onion, chopped chili pepper, and a sprinkle of ground sesame seeds.
I was so eager to eat while taking photos that I snapped them quickly and devoured the whole bowl in no time.
FAQ
How do I make the anchovy broth?
Add 20 soup anchovies, half a cup of dried shrimp, and 3 square pieces (5 cm) of dried kelp to 10 cups of water, then simmer gently for about 20 minutes to make about 7 cups of broth.
When should I add the mushrooms and garlic chives?
After the kalguksu noodles are fully cooked, adjust the seasoning, add the mushrooms, garlic chives, and ground black pepper, then let it simmer lightly for about 30 seconds before finishing.
Can I substitute other kinds of mushrooms or vegetables?
Yes, you can freely use whatever vegetables or mushrooms you have on hand in your refrigerator besides squash and garlic chives.
