Solo Cooking God Dondang Kalguksu Ramen
A homemade version of Dondang-style kalguksu made by combining sari gomtang and dried anchovy kalguksu ramen, topped with water dropwort and brisket
Ingredients needed 2 servings
Recipe
Cooking tips
- The key to authentic Dondang kalguksu flavor is the aromatic scent of water dropwort—don’t hold back; use plenty for maximum flavor.
- To prevent toughness, add the beef and water dropwort right after the noodles are cooked and only briefly heat them through.
- For a perfect finish, stir rice, sesame seeds, sesame oil, and an egg into the remaining rich broth to make a delicious fried rice.
Recommended for
- Those who want to enjoy the bold, deep flavor of popular Dondang kalguksu restaurant at home in a convenient way.
- People looking for a generous and unique ramen dish that satisfies both dinner and drinking snacks.
- Home cooks wanting a quick, easy version of a refined broth dish with water dropwort and beef.
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