Main ingredients 🥩
beef dashihondashigarlic powderred chili powdergreen chili powderdried anchovy stockkalguksu noodleseggroasted seaweed powderfresh sukkotsesame seeds
Lim Sung-geun's Heavily Textured Jang Kalguksu
A restaurant-style jang kalguksu with a clean, refreshing taste—no heaviness from fermented soybean paste, achieved using a golden-ratio powdered seasoning blend.
🙋 Recommended for
- ⭐ Those who want to enjoy the bold, rich kalguksu from famous restaurants at home with ease
- ⭐ People who prefer spicy noodles that are clean, refreshing, and free of greasiness
Ingredients needed 🛒1 servings
- [All-purpose seasoning ingredients] beef dashi 7g
- [All-purpose seasoning ingredients] hondashi 7g
- [All-purpose seasoning ingredients] monosodium glutamate 10g
- [All-purpose seasoning ingredients] sugar 10g
- [All-purpose seasoning ingredients] fine salt 17g
- [All-purpose seasoning ingredients] black pepper 2g
- [All-purpose seasoning ingredients] garlic powder 10g
- [All-purpose seasoning ingredients] medium red chili powder 15g
- [All-purpose seasoning ingredients] green chili powder 10g
- [Cooking ingredients (1 serving)] dried anchovy stock 1L
- [Cooking ingredients (1 serving)] kalguksu noodles 1 serving
- [Cooking ingredients (1 serving)] egg 1
- [Cooking ingredients (1 serving)] roasted seaweed powder a little
- [Cooking ingredients (1 serving)] fresh sukkot generously
- [Cooking ingredients (1 serving)] sesame seeds a little
Recipe 🍳
- In a bowl, combine all the seasoning ingredients (dashi, hondashi, MSG, sugar, salt, pepper, garlic powder, two types of chili powder) and mix thoroughly without lumps to make the all-purpose jang kalguksu seasoning.
- Pour 1L of dried anchovy stock into a pot and bring to a rolling boil.
- Once boiling, add the kalguksu noodles directly—without removing the surface flour—and cook for about 4 to 5 minutes to develop their characteristic thickness.
- During cooking, add 30g (about 3 tablespoons) of the prepared all-purpose seasoning to adjust the flavor. (Adjust quantity according to personal preference.)
- When the noodles are tender, gently crack in one egg and swirl it like a ribbon. Wait 30 seconds without stirring until the egg forms a flower-like pattern, then lightly mix.
- Transfer the kalguksu to a bowl, top generously with roasted seaweed powder and well-washed fresh sukkot, then sprinkle crushed sesame seeds by hand to finish.
- Mix all the powdered seasoning ingredients together to make the universal jang kalguksu seasoning.
- Boil the dried anchovy stock and add the kalguksu noodles with the flour intact.
- Add 30g of the universal seasoning during boiling to season the broth.
- Swirl in the beaten egg and wait 30 seconds before gently mixing.
- Serve in a bowl and top with roasted seaweed powder, fresh sukkot, and crushed sesame seeds.
Cooking tips 💡
- Using fermented soybean paste directly can make the broth heavy and greasy, but this powdered seasoning blend with chili and umami-rich powders delivers a much cleaner, fresher, and more refreshing taste.
- Do not boil the sukkot in the broth—instead, place fresh sukkot generously on top of the hot noodles and eat them together to fully enjoy the herb’s unique, aromatic freshness.
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