Korean
Korean - Soups and Stews
15-Minute Korean Noodle Soup (Jang Kalguksu)
Chef's Menu Description
Hearty Korean knife-cut noodle soup in a comforting, spicy broth made with fermented gochujang and doenjang paste, simmered with zucchini, potatoes, and nori.
Ingredients
- • 200g fresh Korean knife-cut noodles (kalguksu) or wheat noodles
- • 4 cups anchovy-kelp or light chicken/vegetable broth
- • 1 tbsp Korean red chili paste (gochujang)
- • 1 tbsp Korean chili flakes (gochugaru)
- • 1 tbsp soup soy sauce (guk-ganjang)
- • 1 small courgette (zucchini), julienned
- • 1/2 medium potato, thinly sliced
- • 2 cloves garlic, minced
- • 1 egg, lightly beaten
- • 2 spring onions, sliced
- • 1 sheet nori (gim), shredded, and toasted sesame seeds for garnish
Preparation Steps
1
Phase 1
Bring broth to a boil in a pot. Whisk in gochujang, gochugaru, soup soy sauce, and minced garlic until fully incorporated.
2
Phase 2
Add sliced potatoes and courgettes, then gently drop in the noodles. Cook at a brisk simmer for 4-5 minutes until noodles are chewy and tender.
3
Phase 3
Drizzle the beaten egg into the simmering broth in a slow stream without stirring for 10 seconds to create silky ribbons.
4
Phase 4
Ladle into large bowls, top with sliced spring onions, shredded gim (nori), and a pinch of toasted sesame seeds.