JANG KALGUKSU, KOREAN SPICY NOODLE SOUP

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JANG KALGUKSU, KOREAN SPICY NOODLE SOUP RECIPE & VIDEO

January 23, 2018
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When Jacob and I went to East Coast of South Korea, we were TOTALLY LOST.
Well, we did have a plan but seems like it just keep falling on us and not working….
Ok, just an example, it was pouring rain when we go there after 6+ hours of bus riding, witch should took us only a little less than 4 hours.
Oh, did I tell you that we brought an umbrella?? With a bunch of expensive camera tools?
LOL!
Well, we are pretty optimistic people, so decided to go with the flow.
So at the bus stop, we just took a taxi and went to the first stop- the restaurant serves the east coast local cuisine (I’ve been researching for days, too!).
When we arrived (not getting out of the taxi yet), it was LINED UP people, seems like at least 2 hours of waiting….
IN THE RAIN!!
You know what’s more funny?
The restaurant close time was in 30mins!!?!!
Am I mistaking or is this insane to you too??
When the taxi driver quickly understood our situation and suggested a different restaurant that serves similar local cuisine.
So we were like…

Why not.

And it just turned out to the most lovely blessing EVER!
It was tiny tiny restaurant that only locals coming for their specialty local cuisine, which is Jang Kalguksu (spicy noodle soup) and Ongsimi (potato dumpling soup) and more!

We were so happy how everything turned out and here I am…

About to share the BEST Jang Kalguksu recipe with you!!


“Jang” means “sauce” in Korean (in this case Gochujang, Korean chili pepper paste)
“Kalguksu” means  “knife noodles”, it’s pretty much Korean style fresh hand-made noodles.
Now days you can easily buy the fresh Kalguksu noodles at the Korean/Asian grocery stores and I actually prefer to use those, because it saves my time SO MUCH and it just makes whole entire idea of cooking the dish so much easier.
It’s like we all know the handmade pasta is fancy and delicious and all but always go buy the ready to use pasta from the grocery stores. lol!
But I decided to give you the clear recipe for the Kalguksu noodle recipe from scratch, because I know you all care about what’s in the food that you are about to share with your loved ones.

So, let’s start from the noodles!
You can make my Kalguksu noodle recipe with your hand instead of using a standard mixer. I used to make with hand all the time before I purchased the standard mixer, but since I have it now… I just use heck out of it. lol!


In a standard mixer bowl combine flour, salt and oil. Carefully pour hot water and mix over medium speed until it becomes a one piece of dough. Scraping the side as needed. Now over low speed, knead the dough for 7 to 8 minutes.
If your doing this with your hand, just need with your hand about 10 minutes.
It’s your upper body workout day!! 💪🏼


Take out the dough and shape as a ball.
At this point, the dough should be very smooth not sticky or too dry.
Cover with a plastic wrap or put it into a ziplock bag.
Let it rest.

Watch the Tutorial Video!




Let’s make the broth and cut up the veggies!
Slice potato into half moon shape. Slice onion into same thickness as the potato. Julienne carrot and zucchini. Cut green onions in half lengthwise then cut into 2-inch long pieces.
Cut them quite thick, not too thin so they can keep up the texture game with the handmade noodles!
 Set aside.


In a large pot, add dried shiitake mushrooms, dashima (Kombu, dried seaweed) for the broth.
I liked to use already sliced and dried shiitake but you can use regular whole shiitake too. Just take them out when they got soft, slice then put it back to the soup!
Bring it to boil over high heat then reduce heat to medium and simmer for 10 minutes.


Meanwhile the broth is simmering, roll out your dough to 1/8-inch (2 to 3 mm) thin using a rolling pin. Dust flour lightly as needed on the work surface and the dough while rolling.


Fold and roll the dough sheet loosely into 2-inch wide. Dust dough sheet lightly with flour each fold to keep them from sticking. Cut into 1/4-inch wide noodles or other desired thickness.
Gently fluff the noodles and trying to get rid of as much excess flour as possible.
Refrigerate without cover until it’s ready to cook!


By now, your broth is ready. Remove the seaweed and increase heat to high heat.
Add onion, potato and carrot along with the seasonings.
Give it a good mix and bring it to boil.


Add clams, zucchini and green onions.


Bring back to boil then finally add noodles.
Stir the noodles IMMEDIATELY!
Cook the noodles for 2 to 3 minutes or until fully cooked.


Pour bean eggs with a circle motion into the pot.
Gently stir only a few times, so the egg won’t break down too much.
Just cook 1 more minute, no longer than that!.


Transfer to a serving bowl and garnish with gim, grind sesame seeds and serve immediately. Enjoy!


I friend my sesame seeds in a Japanese sesame seeds grinder, it’s the BEST!


I was so happy how it turned out.. lol!


About to eat it all by myself… but then……


Jacob walks by and enjoy with me!
Food taste better when you share with loved ones, INDEED!!!
5 from 1 reviews
Jang Kalguksu, Korean Spicy Noodle Soup
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Cook time
Total time
Author: 
Serves: 2
Ingredients
For the Noodles
  • 2 cups all propose flour, plus more for later
  • ½ tsp salt
  • 1 Tbsp oil
  • ¾ cup and 2 Tbsp hot boiling water
For the Broth
For the Vegetables
For Portein
  • 16 oz partially cooked frozen clams
  • 2 eggs, beaten
For Garnish
  • 2 packages of 5g Gim, Korean roasted and seasoned seaweed.
  • 2 Tbsp sesame seeds, grind
Instructions
  1. In a standard mixer bowl combine flour, salt and oil. Carefully pour hot water and mix over medium speed until it becomes a one piece of dough. Scraping the side as needed. Now over low speed, knead the dough for 7 to 8 minutes. You can definitely do this with your hand, just need with your hand about 10 minutes.
  2. Take out the dough and shape as a ball. At this point, the dough should be very smooth not sticky or too dry. Cover with a plastic wrap or put it into a ziplock bag. Let it rest.
  3. Let’s make the broth and cut up the veggies! 
    Slice vegetables as described as on the ingredients list and set aside. 
    Beat the eggs, seat aside. 
    In a large pot, add all the ingredients for the broth. Bring it to boil over high heat then reduce heat to medium and simmer for 10 minutes.
  4. Meanwhile the broth is simmering, roll out your dough to ⅛-inch (2 to 3 mm) thin using a rolling pin. Dust flour lightly as needed on the work surface and the dough while rolling.
  5. Fold and roll the dough sheet loosely into 2-inch wide. Dust dough sheet lightly with flour each fold to keep them from sticking. Cut into ¼-inch wide noodles or other desired thickness. Gently fluff the noodles and trying to get rid of as much excess flour as possible. Refrigerate without cover until it’s ready to cook!
  6. By now, your broth is ready. Remove the seaweed and increase heat to high heat. Add onion, potato and carrot along with the seasonings. Give it a good mix and bring it to boil. Add clams, zucchini and green onions. Bring back to boil then finally add noodles. Stir the noodles immediately and cook the noodles for 2 to 3 minutes or until fully cooked.
  7. Pour bean eggs with a circle motion into the pot. Gently stir only a few times, so the egg won’t break down too much. Just cook 1 more minute.
  8. Transfer to a serving bowl and garnish with gim, (just simply crush over the noodles) grind sesame seeds and serve immediately. Enjoy!

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