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Hi guys!
The recipe I’m about to share today is EASY Kalguksu!
OMG, it’s been AWHILE!! 😱
I missed you guys so, SO MUCH! 😭❤️
I’ve been traveling Asia countries and making traveling shows for my YouTube channel.
Of course, I’ve been eating to learn about new cuisines and get lots of beautiful & delicious inspirations for new recipe ideas! I can’t wait to share all of it with you!!
Super excited!!!
I’m not back home (the states) yet, but I couldn’t hold on any longer to share new recipes with you guys… since I’m getting all this amazing inspirations from Korea, Japan, Thailand and Vietnam!!
The recipe I’m about to share today is EASY Kalguksu!
Kalguksu is Korean style handmade, knife cut noodles.
But now days, even it’s not made from scratch it’s still called Kalguksu as long as it has the unique texture!
Me and my hubby Jacob went MangwonMarket in Mapo, Seoul to eat the authentic old fashioned Korean street food and the first food we had was this Kalguksu.
It was so simple yet, has lots of flavors in the clear broth!
Definitely made with Korean signature anchovy broth. I do have a recipe for Korean broth, so go ahead and check it out by click the link below!
Ultimate Korean Stock : Basic Korean Stock Recipe for All Korean Food
It’s totally worth to keep the recipe if you are Korean food lover! I use this broth for all kinds of Korean soup and stew recipes. It also freezes well, so you can make ahead!
If you use vegetable broth, this dish will be vegan!
You can make vegan using my Korean sock recipe too, by just omit the dried anchovy from the recipe.
If you don’t mind if this dish is vegan or not, and just happen to have chicken stock in your kitchen? Go ahead use it, that works great too!
BUT,
Due to cooking in a hotel room without all the tools and ingredients… (I actually filmed this video and took pictures outside of the hotel! lol 😂) I used vegetable brothbouillon from Korean market.
Bring the broth to boil first and it will take a few minutes, so meanwhile let’s prep our vegetables!
Juliene zucchini and carrot.
Slice onion green onion and red chili.
Finely chop garlic.
By now, the soup should be boiling, so go ahead and add zucchini, carrot and onion then bring it back to boil.
As I mentioned, Kalguksu isKorean style handmade, knife cut noodles.
But doesn’t mean it “has to” made from scratch. Even it’s not made from scratch it’s still called Kalguksu as long as it has the unique texture!
Because I’m cooking with very limited resources, I decided to use store bough fresh Kalguksu noodles.
You can find this easily at the refrigerator section of Korean/Asian grocery stores now days!
Oh, and you can also usedried udon noodles, that works great too!
If you are using dried noodles, cook the noodles about half way before the vegetables.
If you can’t get to a Korean/Asian grocery stores or want to make the noodles from scratch, please check out the recipes box on bottom of this post!
Either you are using store bought or homemade noodles, you have to shake off the excess flour/cornstarch form the noodles! So that way, the soup won’t get too thicken.
Add into boiling soup and keep stir so noodles won’t stick to each other.
Cook the noodles by following the package you are using or 3 to 5 minutes… Until it’s fully cooked and soft as you desire!
Then season with light soy sauce, finally add garlic, green onion and red chili.
Add some black pepper to your taste, sprinkle with some sesame seeds and finish with crushed gim (Korean roasted & seasoned seaweed).
Enjoy kalguksu immediately, since noodles dishes are always demanding us!! 😝
I never had problem with that. lol! 😂
After the filming has done, I just drank entire soup…
Because it was so cold outside and I needed Kalguksu!!
Hope you guys try this Easy Kalguksu recipe at home!
Easy Kalguksu (Korean Noodle Soup
- Author: Seonkyoung Longest
- Total Time: 10 mins
- Yield: 2 1x
Description
Ingredients
Scale
- 5 cups Korean Ultimate Broth(You can substitute to veggie broth or chicken broth)
- 2 oz zucchini
- 2 oz carrot
- 2 oz onion
- 2 green onions
- 1 large clove garlic
- 1/2 red chili
- 10 to 12 oz fresh Kalguksu or 2 servings dried udon noodles
- 1 to 2 Tbsp light soy sauce
- Pinch of black pepper
- Pinch of sesame seeds
- 3 to 4 Tbsp gim, Korean roasted and seasoned seaweed
Instructions
- Bring broth to boil. It will take a few minutes, so meanwhile let’s prep our vegetables!
- Juliene zucchini and carrot. Slice onion green onion and red chili. Finely chop garlic.
- By now, soup should be boiling, so go ahead and add zucchini, carrot and onion then
- bring it back to boil.
- Shake off excess flour/cornstarch form noodles! So that way, soup won’t get too thicken. Add into boiling soup and keep stir so noodles won’t stick to each other. Cook noodles by following package you are using or 3 to 5 minutes… Until it’s fully cooked and soft as you desire!
- Season with light soy sauce, add garlic, green onion and red chili.
- Add some black pepper to your taste, sprinkle with some sesame seeds and finish with crushed gim (Korean roasted & seasoned seaweed).
Notes
If you are using dried noodles, cook the noodles about half way before the vegetables.
To Make Noodles from Scratch:
Combine 1 cup of all purpose flour, 1 Tbsp cornstarch, 1 Tbsp roasted bean powder (optional) and 1/4 cup warm water. Mix it until int becomes a smooth dough then place in a ziplock bag and let it rest in a refrigerator for 20 minutes to overnight. When dough is ready, dust work surface with flour and roll dough out into 1/8-inch thick. Dust enough flour to dough and roll. Slice it into 1/4-inch wide and unroll immediately.
- Cook Time: 10 mins
