Kim Dae-seok's Red Bean Kalguksu

Name: Kim Dae-seok's Red Bean Kalguksu
Cook time: 60 min
Total time: 60 min
Yield: 3 servings
Cuisine: Korean
Ingredients: red beans 1 cup (190g); fresh kalguksu noodles 1 pack (580g); salt 1/3 tablespoon; water 1L; additional water about 2.5 cups; sugar to taste

A nostalgic red bean kalguksu made quickly and easily at home by blending soaked red beans in a blender without soaking them first.

1 hr Difficulty Normal Noodles & bunsik

Main ingredients

red beansfresh kalguksu noodles

Ingredients needed 3 servings

red beans 1 cup (190g)

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red beans fresh kalguksu noodles

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fresh kalguksu noodles 1 pack (580g)

salt 1/3 tablespoon

water 1L

additional water about 2.5 cups

sugar to taste

Recipe

Rinse the red beans under water, removing any floating low-quality beans, and wash thoroughly.
Place the red beans in a pot with enough water to cover them. Boil for 5 minutes, then discard all the first boiling water to remove bitterness. Rinse the beans under cold water.
Add fresh water (1L) to the drained beans, cover the pot, bring to a boil over high heat, then reduce to medium-low and simmer for 40 minutes until fully cooked.
After cooking, add 2 cups of cold water to the beans to cool them down to lukewarm temperature.
Set aside 2 tablespoons of whole boiled red beans as garnish and topping. Blend the remaining beans and cooking liquid in a blender for 1 minute until smooth.
Pour the blended red bean paste into a pot and bring to a boil while adjusting consistency. When thickened, add 2 cups of additional water.
Rinse the fresh kalguksu noodles briefly under cold water to remove the floury residue and surface starch, which helps prevent the broth from becoming overly thick or sticky.
Once the red bean broth begins to bubble, add salt (1/3 tablespoon) and stir well. Add the rinsed kalguksu noodles and cook over medium heat for about 6 minutes, stirring gently to prevent sticking to the bottom.
If the broth becomes too thick during cooking, add half a cup of water. Stir in the reserved whole red beans and simmer briefly to finish. Add sugar to taste.

Boil red beans for 5 minutes, discard the first water, then add 1L of fresh water and simmer on medium-low heat for 40 minutes.
Reserve 2 tablespoons of boiled red beans for garnish; blend the rest with the broth until smooth and bring to a boil.
Add rinsed kalguksu noodles and salt, then cook gently for 6 minutes, stirring to prevent sticking, and mix in the reserved red beans to finish.

Cooking tips

The first boiling water contains saponins, which cause bitterness, so it must be discarded to achieve a clean, rich flavor.
Rinse the kalguksu noodles under cold water before adding them to the broth to remove surface starch and prevent the broth from becoming overly thick or gummy.
Do not pre-salt the broth and store it for long periods, as the red bean broth may spoil and become diluted. For best results, season just before serving.

Recommended for

Those who want to enjoy a warm, hearty traditional red bean kalguksu at home on Dongji Day or cold winter days.
People looking for a quick, high-quality red bean dish without the hassle of straining or lengthy preparation.

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Kim Dae-seok's Red Bean Kalguksu

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Ingredients needed 🛒3 servings