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Solo Cooking God Spicy Soybean Paste Kalguksu

A spicy, rich, and hearty kalguksu made by adding gochujang and gochugaru to instant dried anchovy kalguksu ramen and simmering it slowly for a deep, satisfying flavor.

Ingredients needed 1 servings

Recipe

Cooking tips

  • The key step is simmering over low heat for 10 minutes, allowing the starch from the noodles to dissolve into the broth and the seasonings to deeply penetrate the noodles.
  • The unique aroma of sukkot perfectly complements the spicy, rich broth—avoid skipping it for best results.
  • For a cleaner, more natural broth flavor, use plain roasted seaweed like gim or kelp instead of seasoned seaweed sheets.

Recommended for

  • Those who love the rich, savory, and slightly sticky taste of authentic Gangwon-style soybean paste kalguksu.
  • People looking to enjoy softer, smoother kalguksu noodles instead of regular ramen noodles.
  • Anyone wanting to experience the magical harmony of sukkot’s freshness with a bold, spicy-salty soybean paste broth.

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ramengochugarugochujanggarlickimsukkot

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