Today I’m introducing you to a favorite dish of many Koreans during fall and winter: Jang Kalguksu, a spicy noodle soup featuring lots of veggies and a traditional Korean paste-based broth. Perfect for when the temperatures start dropping outside!
Jang Kalguksu (장칼국수) is a beloved regional specialty in Gangwon-do, a province located in South-East Korea. The word “Jang 장” in Jang Kalguksu refers to the traditional Korean pastes Gochujang (chili paste) and Doenjang (fermented soybean paste) that build the base of this hearty noodle soup. Jang Kalguksu traditionally contains Korean zucchini (애호박), potatoes, and onions. However, since Gangwon-do is a province located on Korea’s east coast, seafood such as mussels and clams is sometimes added as well.
What kind of noodles should I use for Kalguksu?
The Korean word Kalguksu (칼국수) means “knife-cut noodle soup.” This refers back to the way these noodles were traditionally made. The dough was thinly spread out and cut with a knife, giving these wheat noodles their characteristic flat shape.
If you want to make Jang Kalguksu from scratch, there are plenty of recipes out there on how to make your own noodles. It’s easier than you might think! I personally like the recipe by Korean food blogging legend Maangchi. If you don’t have much time, you can get multiple kinds of Kalguksu noodles in Korean marts or online. You can get them dried or made with fresh dough in the frozen section. If you can, I would always opt for the frozen ones, they taste so much more like the real thing!
Any questions?
If you have questions about making Jang Kalguksu, feel free to contact me on Instagram.
Did you recreate this recipe? Don’t forget to rate this recipe below and tag me in your post or story when you share your pictures. I can’t wait to see your version!
Jang Kalguksu (장칼국수)
Ingredients
- 2 portions Kalguksu noodles (fresh or frozen/dried)
- 800 ml Anchovy-kelp-broth
- 1 Large potato
- 0.5 Grey squash/zucchini
- 0.5 Large onion
- 1 stalk Green onion
- 1 Green pepper
- 2 tbsp Gochujang (chili paste)
- 2 tbsp Doenjang (fermented soy bean paste)
- 1 tbsp Minced garlic
- Crushed roasted seaweed/김 (optional)
- Crushed sesame seeds (optional)
- few shakes Black pepper
Instructions
- Julienne grey squash, onion and potato. Chop green oniosn and green pepper at an angle. Set aside.
- In a medium-sized pot, bring 800 ml of anchovy-kelp-broth to a boil. Add two tablespoons of Gochujang and Doenjang and stir until dissolved. Add minced garlic.
- Add onions, potatoes, and grey squash stripes. Let the broth simmer for about 5 minutes.
- Add Kalguksu noodles and boil for another 3 minutes or until the noodles become soft.
- Serve in a deep bowl, garnished with black pepper, crushed sesame seeds, and roasted seaweed flakes (optional). Jang Kalguksu goes well with a side of steamed Korean dumplings (Mandu) and Kimchi.