Baek Jong-won's Jang Kalguksu

Cooking tips 💡

• To reduce the pungent taste of the pastes, it's important to sufficiently stir-fry the gochujang and doenjang in the pork fat before adding water.
• If using store-bought doenjang, its saltiness may be weaker than homemade or specific types like Baekseok doenjang, so it's advisable to adjust the amount by 1.5 to 2 times.
• The starch powder on the fresh noodles helps thicken the broth, so don't wash it off; using it as is is key to the unique flavor of Jang Kalguksu.
• Grinding the sesame seeds finely in a mortar before adding them, rather than using whole seeds, allows their nuttiness to fully infuse into the broth, maximizing the flavor.
• Add zucchini towards the end, as it can become mushy if added too early. This ensures a crisp texture.

Recommended for 🙋

• ⭐Those craving a warm and spicy soup on a chilly day.
• ⭐Fans of rich and thick Jang Kalguksu with a gochujang and doenjang base.
• ⭐Those who want to enjoy a special Gangwon-do style noodle dish at home, just like the restaurant version.