korean noodle soup - kalguksu

Name: Korean Noodle Soup - Kalguksu
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Korean
Ingredients: 8 cups - korean ultimate broth (or you can use chicken broth); 1 medium zucchini; 1 medium carrot; 1/2 cup medium onion; 2 - green onions; 2 clove(s) garlic; 1 - red chili pepper; 20 ounce(s) fresh kalguksu korean noodles (or 4 servings dry udon noodles); 2 tablespoon(s) low-sodium soy sauce; 1/2 to 1 teaspoon(s) black pepper; 1 tablespoon(s) sesame seeds; 4 tablespoon(s) gim (korean roasted and seasoned seaweed) - for optional garnish

2 Pinches

Vickie Parks

Renton, WA

Updated on May 27, 2019

This is a flavorful noodle soup from Korea made with noodles, vegetables, spices for added flavor, and a clear broth made with anchovies, kelp and fish (or fish sauce) that give this dish its signature flavor. Some families make fresh noodles using a wheat flour and egg dough that's cut into long strips with a sharp knife. But pre-packaged kalguksu noodles can be found in the larger, well-stocked Asian markets. If you use dried noodles (instead of fresh), cook the dry noodles until about half way done before adding vegetables, as dry noodles need 2-3 more minutes of cooking time to soften.

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prep time 20 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

8 cups - korean ultimate broth (or you can use chicken broth)
1 medium zucchini
1 medium carrot
1/2 cup medium onion
2 - green onions
2 cloves garlic
1 - red chili pepper
20 ounces fresh kalguksu korean noodles (or 4 servings dry udon noodles)
2 tablespoons low-sodium soy sauce
1/2 to 1 teaspoons black pepper
1 tablespoon sesame seeds
4 tablespoons gim (korean roasted and seasoned seaweed) - for optional garnish

How To Make korean noodle soup - kalguksu

Step 1

Bring broth to boil in a large stockpot. It will take several minutes, so meanwhile it's a good time to prep the vegetables.

Step 2

Julienne the zucchini and carrot into thin strips about 2 inches in length. Chop the onion, green onion and red chili. Finely chop (or mince) the garlic.
Step 3

The broth should be boiling now, or close to a boil. Stir the zucchini, carrot and onion into the broth. Bring broth back to a boil.
Step 4

Once the broth returns to a boil, add the fresh noodles, stirring constantly to keep the noodles from sticking together. Cook 3 to 5 minutes (or to the timeframe specified on package directions).
Step 5

When the noodles are tender, add the soy sauce, garlic, green onion and red chili. Season with black pepper.
Step 6

Ladle hot soup into 4 individual bowls, sprinkle sesame seeds on top, and garnish with a bit of Korean seaweed (if using), and serve immediately.
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