Main ingredients 🥩
anchovy kalguksu ramengreen onionkimchired pepper powderanchovy saucethin wheat noodlessoybean sprouts
Solo Cooking God's Gyeongsang-style Kimchi Kalguksu
A reimagined version of the thick, hearty Gyeongsang regional street food, Gyeongsi-gi, made by adding stir-fried kimchi, thin wheat noodles, and soybean sprouts to instant dried anchovy kalguksu ramen.
🙋 Recommended for
- ⭐ Those craving a satisfying, spicy, hot soul food reminiscent of traditional Gyeongsang-style comfort food
- ⭐ Those who find one ramen pack too little and want something more filling yet still special and enjoyable
Ingredients needed 🛒1 servings
- anchovy kalguksu ramen 1 pack
- vegetable oil a little
- green onion 1 stalk
- chopped kimchi 3 tablespoons
- red pepper powder 1 tablespoon
- anchovy sauce 1 tablespoon
- thin wheat noodles 1/3 serving
- handful of soybean sprouts
Recipe 🍳
- Heat a pan with a small amount of vegetable oil, then sauté 1 stalk of coarsely chopped green onion and 3 tablespoons of chopped kimchi together until fragrant.
- Once the kimchi and green onion are well sautéed, add 1 tablespoon of red pepper powder and quickly stir for no more than 10 seconds to release the aroma without burning.
- Pour in 2.5 cups of water, then add all the powdered soup mix and solid bits from the anchovy kalguksu ramen package.
- Add 1 tablespoon of anchovy sauce to deepen the savory umami flavor and adjust seasoning.
- When the broth begins to bubble vigorously, add the ramen noodles along with 1/3 serving of thin wheat noodles.
- Top generously with a handful of rinsed, crisp soybean sprouts.
- Simmer until the kalguksu and thin wheat noodles are fully cooked and the starch from the noodles has dissolved into the broth, creating a thick, rich consistency.
- Sauté green onion and kimchi in oil, then lightly stir in red pepper powder.
- Add 2.5 cups of water, ramen seasoning, and 1 tablespoon of anchovy sauce; bring to a boil.
- Once boiling, add ramen noodles, thin wheat noodles, and soybean sprouts; cook until the broth becomes thick.
Cooking tips 💡
- There is a significant difference in depth of flavor between simply boiling kimchi and first thoroughly sautéing it in oil before adding liquid.
- Adding thin wheat noodles releases starch that thickens the broth—however, if you prefer a clearer broth or dislike the slightly sour taste of starch, you can boil the thin wheat noodles separately, rinse them, and add them at the end.
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