When you think of a noodle dish that’s made with gochujang (Korean chili paste), I’m pretty sure the first thing that comes to your mind is probably BIBIM GUKSU (Korean Spicy Cold Noodles), but today, let’s make something different, something warm and hearty, Jang Kalguksu!
Jang Kalguksu (2 servings)
Ingredients:
- 1/2 yellow onion
- 1/4 zucchini (120g)
- 1/2 Yukon Gold potato (120g)
- 2 shiitake mushrooms (or oyster, button mushrooms)
- 4 green onions
- 1 Cheongyang chili pepper (or any chili pepper)(optional)
- 5 oz (150g) ground beef
- 6 cups (1,440ml) water
- 2 cups (300g) fresh kalguksu noodles (or udon, somen, ramen noodles, etc.)
- Toasted seasoned seaweed (optional), to garnish
Seasoning:
- 2 tbsp neutral-tasting oil (such as grape seed, vegetable oil, etc.)
- 1/2 tbsp soy sauce
- 1 tsp sugar
- Black pepper, to taste
- 1 tbsp minced garlic
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
- 1/4 tsp MSG (optional)
- 2 tbsp toasted ground sesame seeds
Instructions:
PREP VEGETABLES
1. Slice the onion, but not too thin. Cut the zucchini and potato into thin matchsticks.
2. Thinly slice the mushrooms, green onions, and chili pepper (if using).
MAKE BROTH
1. 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.
2. Add the soy sauce, sugar, and black pepper to taste. Stir everything together for 1 minute.
3. 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 for 3 minutes.
4. Add 6 cups (1,440ml) of water. Bring it to a boil over medium-high heat.
MAKE JANG KALGUKSU
1. Once it comes to a boil, add the potato, mushrooms, Korean beef stock powder (or chicken bouillon powder), and MSG (if using). Boil for 3 to 4 minutes or until the potatoes are halfway cooked.
2. Add the onion. Put the noodles into a strainer, give them a quick rinse to remove the starch, and immediately add them to the broth. Cook the noodles 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.)
3. Meanwhile, grind the sesame seeds with a mortar and pestle.
4. When the noodles are just about done, add the zucchini and chili pepper (if using). Give it about 1 minute to cook.
5. Divide into bowls. Garnish with toasted seasoned seaweed (if using), green onions, and sesame seeds. Enjoy~!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
- Dak Kalguksu (Chicken Noodle Soup)
- Yukgaejang Kalguksu (Beef Noodle Soup)
- Dakgaejang Kalguksu (Spicy Chicken Noodle Soup)
Jang Kalguksu
(Korean Gochujang Noodle Soup)
2
servingsIngredients
1/2 yellow onion
1/4 zucchini (120g)
1/2 Yukon Gold potato (120g)
2 shiitake mushrooms (or oyster, button mushrooms)
4 green onions
1 Cheongyang chili pepper (or any chili pepper) (optional)
5 oz (150g) ground beef
6 cups (1,440ml) water
2 cups (300g) fresh kalguksu noodles (or udon, somen, ramen noodles, etc.)
Toasted seasoned seaweed (optional), to garnish
- Seasoning:
2 tbsp neutral-tasting oil (such as grape seed, vegetable oil, etc.)
1/2 tbsp soy sauce
1 tsp sugar
Black pepper, to taste
1 tbsp minced garlic
1 tbsp Korean beef stock powder (dasida) or chicken bouillon powder
1/4 tsp MSG (optional)
2 tbsp toasted ground sesame seeds
Directions
- Prep Vegetables
- 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).
- Make Broth
- 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 the soy sauce, sugar, and black pepper to taste. Stir everything together for 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 for 3 minutes.
- Add 6 cups (1,440ml) of water. Bring it to a boil over medium-high heat.
- Make Jang Kalguksu
- Once it comes to a boil, add the potato, mushrooms, Korean beef stock powder (or chicken bouillon powder), and MSG (if using). Boil for 3 to 4 minutes or until the potatoes are halfway cooked.
- Add the onion. Put the noodles into a strainer, give them a quick rinse to remove the starch, and immediately add them to the broth. Cook the noodles 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.)
- 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 sesame seeds. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
8 Comments
I just made this dish this evening and it was amazing! Don’t be afraid of the color my friends. It’s not that spicy.
The freshness of the green onions and the umami from all the ingredients is amazing!
Thanks for sharing guys.
Happy cooking,
UB
Thanks for sharing, Bill! Happy cooking! 🙂
Holy crap this started out spicy and I didn’t even add any of the chili flakes or pepper xD lol but I love spicy food, so it was awesome!
I went and added some cabbage instead of zucchini, went just fine as it soaked up all of the flavors 🙂
Highly recommended! 🙌
This looks amazing! Ever since I studied in Korea many years ago, I love Korean food and am so excited to try this instead of Shin Ramyun with cheese 🙂 If you want to make 4 servings, would you double all the ingredients? 12 cups of water sounds like a lot…
Yes, you can simply double all the ingredients, but like you said, that’s a lot of water, so I recommend using 2 pots and cooking at the same time! Hope you enjoy it~! 🙂
The noodles looks so good! But my family and i can’t eat spicy. Are there non-spicy substitutes for chili paste and chili flakes i can use?
You can make it less spicy by adjusting the amount of chili pepper flakes and skipping the chili pepper.
Or how about trying another noodle dish called dak kalguksu (chicken noodle soup)? There are still chili pepper flakes and chilies in the topping but you can totally leave them out and make it a non-spicy version. And that’s gonna be delicious, too! 🙂
P.S. Here’s a link for you~! https://bit.ly/3ymkvMK
I made something halfway between this and budaejigae (army soup), and it’s so incredibly satisfying. So grateful for Aaron & Claire’s videos because they teach technique and focus on what’s integral to producing good food.