Korean Noodle Soup - Kalguksu
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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8 cupskorean ultimate broth (or you can use chicken broth)
1/2 cup mediumonion
1red chili pepper
20 ozfresh kalguksu korean noodles (or 4 servings dry udon noodles)
2 Tbsplow-sodium soy sauce
1/2 to 1 tspblack pepper
1 Tbspsesame seeds
4 Tbspgim (korean roasted and seasoned seaweed) - for optional garnish
How to Make Korean Noodle Soup - Kalguksu
- Bring broth to boil in a large stockpot. It will take several minutes, so meanwhile it's a good time to prep the vegetables.
- 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.
- 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.
- 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).
- When the noodles are tender, add the soy sauce, garlic, green onion and red chili. Season with black pepper.
- 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.