Lee Won-il's Water Parsley Pork Backbone Kalguksu

Name: Lee Won-il's Water Parsley Pork Backbone Kalguksu
Cook time: 60 min
Total time: 60 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Cooked pork backbones 1kg; Backbone broth 1.5L; Water parsley 2 handfuls; Blanched napa cabbage 1 cup; Shiitake mushrooms 2; Oyster mushrooms 1 handful; Green onions 2; Onion 1/2; Cheongyang chili peppers 2; Lard (or beef tallow) 2 tbsp; Chili oil 2 tbsp; Dried chili peppers 2; Minced garlic 3 tbsp; Cheongyang gochugaru 1 tbsp; Fine gochugaru 1 tbsp; Coarse gochugaru 2 tbsp; Salt to taste; Perilla powder 3 tbsp; Pepper a pinch; Kalguksu noodles 3 servings

This nourishing kalguksu features a rich and savory pork backbone broth topped with a deep-flavored special stir-fried seasoning made with animal fat and three types of chili powder, plus fragrant water parsley.

🙋 Recommended for

⭐ Those who want to perfectly recreate a deep, savory, and spicy broth dish at home that rivals restaurant quality.
⭐ Those looking for a hearty, restorative one-bowl meal or a perfect hangover cure and snack dish.

60 min Difficulty Hard Meat & mains

Main ingredients 🥩

Pork backbonesBackbone brothWater parsleyBlanched napa cabbageShiitake mushroomsOyster mushroomsGreen onionsOnionCheongyang chili peppersLard or beef tallowChili oilDried chili peppersMinced garlicCheongyang gochugaruFine gochugaruCoarse gochugaru

Tags 🏷️

Spicy Kalguksu Nourishing Meal Water Parsley Aroma Rich Broth

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

Cooked pork backbones 1kg
Backbone broth 1.5L
Water parsley 2 handfuls
Blanched napa cabbage 1 cup
Shiitake mushrooms 2
Oyster mushrooms 1 handful
Green onions 2
Onion 1/2
Cheongyang chili peppers 2
Lard (or beef tallow) 2 tbsp
Chili oil 2 tbsp
Dried chili peppers 2
Minced garlic 3 tbsp
Cheongyang gochugaru 1 tbsp
Fine gochugaru 1 tbsp
Coarse gochugaru 2 tbsp
Salt to taste
Perilla powder 3 tbsp
Pepper a pinch
Kalguksu noodles 3 servings

Recipe 🍳

Cut the water parsley into bite-sized pieces, and roughly chop the cabbage, mushrooms, green onions, and onion. Slice the Cheongyang chili peppers into thin rings.
Heat lard (or beef tallow) and chili oil in a pan. Add crushed dried chili peppers and stir-fry briefly until fragrant and slightly toasted, being careful not to burn them.
Before the chili peppers burn, add minced garlic and stir-fry until sizzling. Reduce the heat, add Cheongyang, fine, and coarse gochugaru along with salt, and gently stir to make the special seasoning paste.
Pour the prepared backbone broth into a pot, add a generous amount of the seasoning paste, plus 1 tablespoon of perilla powder and a pinch of pepper. Bring to a boil.
When the broth boils, add the sliced green onions, onion, blanched cabbage, and cooked pork backbones. Simmer until the flavors deepen and the broth becomes rich.
Once the broth is flavorful, add the mushrooms and boil briefly. Adjust the final seasoning with salt.
In a separate pot, bring water to a boil and add plenty of salt. Cook the kalguksu noodles until chewy, then rinse briefly in cold water and drain.
Place the cooked noodles in bowls, ladle the hot broth with backbones and vegetables generously over them. Top with perilla powder and the prepared water parsley.

Prepare the vegetables and mushrooms in appropriate sizes.
Stir-fry garlic and three kinds of gochugaru in animal fat to make a spicy special seasoning.
Dissolve the seasoning in backbone broth, add backbones, vegetables, and mushrooms, and simmer thoroughly. Season with salt.
Place the salt-water-boiled kalguksu noodles in bowls, pour the broth and meat over them, and top with water parsley and perilla powder to finish.

Cooking tips 💡

If you add the backbones from the start and keep stirring, the meat will fall off the bones and break apart. It's better to add them after the broth and vegetables have melded together and simmer lightly for a clean result.
When boiling the kalguksu noodles, add enough salt to the water so the noodles become seasoned themselves, creating a perfect balance with the broth instead of tasting separate.

Shop ingredients on Coupang(Ad)

Pork backbones Backbone broth Water parsley Blanched napa cabbage Shiitake mushrooms Oyster mushrooms Green onions Onion Cheongyang chili peppers Lard or beef tallow Chili oil Dried chili peppers Minced garlic Cheongyang gochugaru Fine gochugaru Coarse gochugaru

YouTube

Ttukdak Hyung's Pork Bone Kalguksu

A rich and deep pork back-bone kalguksu, made by boiling pork back-bones and kalguksu noodles in beef bone broth, with added spiciness from doenjang, garlic, and chili peppers.

70minNormalNoodles & bunsik

Dashipack (Stock Pack)Doenjang (Soybean Paste)GarlicOnionCheongyang Pepper

Noodle DishLate Night SnackSimple

YouTube

Lee Won-il's Minari Yukhoe Bibim Yakgochujang Kalguksu

A premium bibim kalguksu featuring a vegan yakgochujang made with finely chopped king oyster mushrooms stir-fried until crispy to mimic meat texture, paired with aged kimchi fragrant with sesame oil.

30minNormalMeat & mains

kalguksu noodlesyukhoeminariking oyster mushroomsvegetable oil

bibim kalguksuyakgochujangspecialty dish

YouTube

Ttukdak Hyung's Spicy Water Dropwort Kalguksu

A spicy post-meal kalguksu made by dissolving gochujang, doenjang, and dashida in the water from the steamer that absorbed the beef's rich juices, then adding noodles and plenty of fragrant water dropwort.

15minEasyNoodles & bunsik

GochujangDoenjangTuna fish sauceMirinGarlic

SpicyRefreshingCourse meal