Doenjang Kalguksu is a noodle version of Korean soybean paste stew, but I put my own twist on it to make it more perfect for noodles. The taste? Don’t worry about it! As always, it will be the best, so buckle up!
DOENJANG KALGUKSU (2 servings)
Ingredients:
- 1/2 yellow onion
- 3-4 green onions
- 1/4 zucchini (120g)
- 1/2 Yukon Gold potato
- 2 shiitake mushrooms (or oyster, enoki, white button mushrooms)
- 1-2 green and mild red chilies (optional), to garnish
- 1 tbsp neutral-tasting oil
- 7 oz (200g) thinly sliced beef brisket (or ground beef), divided
- 6 cups (1,440ml) water
- 2 cups (300g) fresh kalguksu noodles (or udon, somen, ramen noodles, etc.)
- 4.2 oz (120g) mung bean sprouts
- Kosher salt and black pepper, to taste
Seasoning Paste:
- 3 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1 tbsp Korean beef stock powder (or chicken bouillon powder)
- Small pinch of MSG (optional)
Instructions:
PREP VEGETABLES
1. Thinly slice the onion and green onions.
2. Cut the zucchini and potato into thin matchsticks. Thinly slice the mushrooms and chilies (if using).
MAKE SEASONING PASTE
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 DOENJANG KALGUKSU
1. 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.
2. 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.
3. 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.
4. 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.)
5. When the noodles are just about done, add in the zucchini and give it about 1 minute to cook.
PREP TOPPINGS & PLATE
1. 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.
2. To the same pan, add some mung bean sprouts. Season with salt and pepper. Quickly stir-fry for 1 to 2 minutes.
3. Divide the noodles into serving bowls. Top with mung bean sprouts, beef brisket, green onions, and chilies (if using). Enjoy~!
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YOU MAY ALSO LIKE:
- Doenjang Jjigae (Soybean Paste Stew)
- Dakkalguksu (Korean Chicken Noodle Soup)
- Kal Manduguk (Dumpling Noodle Soup)
Doenjang Kalguksu
(Korean Soybean Paste Noodle Soup)
2
servingsIngredients
1/2 yellow onion
3-4 green onions
1/4 zucchini (120g)
1/2 Yukon Gold potato
2 shiitake mushrooms (or oyster, enoki, white button mushrooms)
1-2 green and mild red chilies (optional), to garnish
1 tbsp neutral-tasting oil
7 oz (200g) thinly sliced beef brisket (or ground beef), divided
6 cups (1,440ml) water
2 cups (300g) fresh kalguksu noodles (or udon, somen, ramen noodles, etc.)
4.2 oz (120g) mung bean sprouts
Kosher salt and black pepper, to taste
- Seasoning Paste:
1 tbsp minced garlic
1 tbsp Korean beef stock powder (or chicken bouillon powder)
Small pinch of MSG (optional)
Directions
- Prep Vegetables
- Thinly slice the onion and green onions. Cut the zucchini and potato into thin matchsticks. Thinly slice the mushrooms and chilies (if using).
- Make Seasoning Paste
- 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 Doenjang Kalguksu
- 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.
- Prep Toppings & Plate
- 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~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml