kalguksu

Jang Kalguksu <br>(Korean Gochujang Noodle Soup) 

yellow onion

zucchini (4.2 oz, 120 grams)

Yukon Gold potato (4.2 oz, 120 grams)

shiitake mushrooms (or oyster, button mushrooms)

green onions (2.1 oz, 60 grams)

Cheongyang chili pepper

oz (150 grams) ground beef

(1,440 milliliters) water

Kalguksu noodles (300 grams) (or udon, somen, instant noodles)

tbsp neutral-tasting oil

soy sauce

tsp sugar

black pepper,

tbsp minced garlic

Korean chili paste (gochujang)

Korean soybean paste (doenjang)

Korean chili pepper flakes (gochugaru)

beef stock powder (dasida) or chicken bouillon powder

tsp MSG (optional)

tbsp toasted ground sesame seeds

Slice the onion, but not too thin.

Cut the zucchini and potato into thin matchsticks. 

Thinly slice the mushrooms, green onions, and chili pepper (if using). Separate the white part of the green onions for making broth and the green part for garnish.

Prep Vegetables

In a wok (or pot), heat the oil (2 tbsp) over medium heat. Once it gets nice and hot, add the ground beef. Break up the beef and saute for 1 to 2 minutes or until no longer pink.

Add soy sauce, sugar, and black pepper to taste. Stir everything together for about 1 minute.

Reduce the heat to low. Add the white part of the green onions, minced garlic, Korean chili paste, Korean soybean paste, and Korean chili pepper flakes. Stir-fry it for about 3 minutes.

Add 6 cups (1,440ml) of water and bring it to a boil over medium-high heat. 

Make Broth

Once it comes to a boil, add the potato, mushrooms, Korean beef stock powder (or chicken bouillon powder), and MSG (if using). Cook for 3 to 4 minutes or until the potatoes are halfway cooked.

Add the onion. Put the noodles into a strainer, give it a quick rinse, and immediately add them to the broth. Cook the noodles for about 5 to 6 minutes (or follow the package instructions).

Meanwhile, grind the sesame seeds with a mortar and pestle.

When the noodles are just about done, add the zucchini and chili pepper (if using). Give it about 1 minute to cook.

Garnish with toasted seasoned seaweed (if using), green onions, and ground sesame seeds. Enjoy~! 

Make Jang Kalguksu

Doenjang Kalguksu <br>(Korean Soybean Paste Noodle Soup)

onions

zucchini (120 grams)

Yukon Gold potato

shiitake mushrooms (or oyster, enoki, white button mushrooms)

red chilies (optional), to garnish

oz (200 grams) thinly sliced beef brisket

4.2 oz (120 grams) mung bean sprouts

Kosher salt and black pepper,

beef chicken bouillon powder)

MSG (optional)

Thinly slice the onion and green onions. Cut the zucchini and potato into thin matchsticks. Thinly slice the mushrooms and chilies (if using).

In a small container, mix together Korean soybean paste, Korean chili paste, Korean chili pepper flakes, minced garlic, Korean beef stock powder, and MSG (if using).

Make Seasoning Paste

In a wok (or pot), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add half of the beef. Cook for 1 to 2 minutes or until no longer pink. Remove from the wok and set aside.

Reduce the heat to low. To the same wok, add the seasoning paste. Fry for 1 to 2 minutes. Add 6 cups (1,440ml) of water and bring it to a boil over medium-high heat.

Once it starts to boil, add in the beef that we cooked earlier along with the potato, mushrooms, and green onions. Cook for 3 to 4 minutes or until the potato is halfway cooked.

Add in the onion. Rinse the noodles and immediately add them to the broth. Cook for 5 to 6 minutes or follow the package instructions. (If you're using dried noodles, cook them in a separate pot and add them to the broth.)

When the noodles are just about done, add in the zucchini and give it about 1 minute to cook.

Make Doenjang Kalguksu

While the noodles are cooking, in a separate pan over high heat, cook the remaining beef. It should take only 1 or 2 minutes. Remove from the pan and set aside. Don't wipe off the oil.

To the same pan, add some mung bean sprouts. Season with salt and pepper. Quickly stir-fry for 1 to 2 minutes.

Divide the noodles into serving bowls. Top with mung bean sprouts, beef brisket, green onions, and chilies (if using). Enjoy~!

Prep Toppings u0026 Plate

Learn how to make Korean knife-cut noodles (Kalguksu noodles) from scratch. These rustic, chewy noodles are easy to make by hand and perfect for soups, stir-fries, or any dish that calls for hearty, homemade noodles.

Easy Korean Knife-Cut Noodles (Kalguksu Noodles)

plain flour ((all-purpose flour))

tsp fine salt

tsp cooking oil

water (plus 1/2

Make the Dough. In a medium-sized bowl, combine the flour, salt, cooking oil, and 1/2 cup of water. Mix until the dough begins to come together.If the dough feels too dry, gradually add more water—up to 1½ tablespoons—until it forms a slightly chewy, elastic dough. Dough texture can vary depending on humidity and flour type, so trust the feel: it should be firm but pliable. If it gets too sticky, sprinkle in a bit more flour. Mix and knead until the dough is smooth and cohesive.

Rest the Dough. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour. This resting period helps the gluten relax, making the dough easier to roll and work with.

Divide and Roll. Once rested, knead the dough briefly by hand to bring it together, then divide it into six equal portions. Generously dust a chopping board with plain flour to prevent sticking. Take one portion and place it on the floured surface. Using a rolling pin, roll it out evenly and thinly. Make sure the dough stays smooth and doesn’t stick to the board—add a bit more flour as needed.

Fold and Slice. Lightly sprinkle flour over the surface of the rolled-out dough to prevent sticking. Starting at one end, gently fold the dough into loose, even layers — not too tight. Leave a little gap between the folds so it’ll be easier to separate the noodles later. Aim for a strip about 5 cm wide (roughly 2 inches). Handle the dough gently to keep its elasticity and avoid tearing. Once folded, dust the top lightly with flour, then use a sharp knife to slice the dough into thin, even strips.

Ready to Use. Once sliced, gently separate the noodles and give them a light dusting of flour to keep them from sticking. They’re now ready to cook or store for later. These fresh, homemade noodles are perfect for dishes like kalguksu (knife-cut noodle soup), bibimmyeon (spicy mixed noodles), or jajangmyeon (black bean sauce noodles) — a simple way to add a delicious, personal touch to your meal.

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