Rich Sagol Kalguksu (Noodle Soup in Bone Broth)
A hearty noodle soup made by mixing commercial beef bone broth with anchovy broth and topping it with mashed dumplings.
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 noodle dish combines commercial beef bone broth with anchovy broth for a deep flavor that never feels greasy. Boiling the noodles separately keeps the broth clean and clear instead of thick and starchy. Topped with chopped heated frozen dumpling filling and wrappers, it makes a satisfying, hearty bowl.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Kalguksu noodles (knife-cut noodles)300 g
- Commercial beef bone broth1 pack
- Anchovy broth4 cups
- Frozen dumplings3
- Korean zucchini (aehobak)1/3
- Carrota little
- Seaweed flakes
- Toasted sesame seedsground
Seasoning
- Minced garlic1/2 tbsp
- Soup soy sauce (guk-ganjang) or salt (or salt)a little
- Ground black peppera little
- Sprinkle two or three tablespoons of water over the frozen dumplings, cover with plastic wrap, and microwave for about 3 minutes to heat them properly.
Steps
Prepare the ingredients
Here are 2 servings of store-bought kalguksu noodles, 500 ml beef bone broth, 3 frozen dumplings, Korean zucchini, and carrot.
I also prepared 3 cups of anchovy broth in case using only beef bone broth would feel too greasy.
Slice the ingredients
Julienne the Korean zucchini and carrot.
Sprinkle two or three tablespoons of water over the frozen dumplings, cover with plastic wrap, and microwave for about 3 minutes to heat them properly.
Finely chop the dumpling filling, and we will use the chewy dumpling wrappers as a topping along with the filling.
Boil the noodles
Add the kalguksu noodles to rolling boiling water, boil until chewy, and drain in a strainer.
If you boil noodles coated with flour directly in the broth, the soup becomes too thick and starchy, so I boiled them separately.
Cook the ingredients in bone broth
Pour the anchovy broth into the beef bone broth, bring to a rolling boil, add the sliced Korean zucchini, carrot, and 1/2 tbsp minced garlic, and simmer briefly.
Taste and season with soup soy sauce (guk-ganjang) or salt if it needs more salt.
Finish
Place the boiled noodles in a bowl, pour over the broth, and add the prepared toppings.
Top with freshly ground toasted sesame seeds, seaweed flakes, and a little ground black pepper to finish.
The dumpling skins are delightfully chewy, just like the kalguksu noodles.
I used a clever shortcut with store-bought ingredients, so it took hardly any effort and turned out generous.
Hot noodle soup really hits the spot on cold, rainy days.
Ppunwife's tips
- If you boil noodles coated with flour directly in the broth, the soup becomes too thick and starchy, so I boiled them separately.
- I also prepared 3 cups of anchovy broth in case using only beef bone broth would feel too greasy.
FAQ
Why boil the kalguksu noodles separately instead of directly in the broth?
Boiling them separately in water keeps the flour dusting on the noodles from making the broth overly thick and starchy.
How do you heat frozen dumplings in the microwave?
Sprinkle two or three tablespoons of water over the dumplings, cover with plastic wrap, and microwave for about 3 minutes to heat them through.
Why mix anchovy broth into the beef bone broth?
Using only beef bone broth can sometimes taste too heavy and greasy, so blending in anchovy broth balances the flavor.
