Modu Recipes

Solo Cooking God's Spicy Beef Kalguksu

A spicy, hearty kalguksu made by boiling instant dried anchovy kalguksu ramen with thick pork belly, aromatic green onion and chili oil, plus crisp soybean sprouts for a bold, satisfying flavor.

🙋 Recommended for

  • ⭐ Those seeking a bold, hot, and comforting soup on rainy days or mornings needing a hangover cure.
  • ⭐ People wanting a satisfying, hearty meal from a simple ramen recipe with generous portions of meat and vegetables.

Ingredients needed 🛒1 servings

  • dried anchovy kalguksu ramen 1 pack
  • pork belly slices 150g
  • green onion 1 large
  • chili powder 1 tablespoon
  • water 3 cups (paper cup measure)
  • anchovy sauce 1 tablespoon
  • soybean sprouts 1 handful
  • scallions to taste
  • black pepper to taste

Recipe 🍳

  1. Place 150g of pork belly slices in a pan and cook until golden brown. Remove and set aside in a separate bowl.
  2. Using the remaining pork fat in the pan, divide it in half. Add the whole large green onion, sliced thickly, and sauté until the surface turns dark and charred.
  3. Lower the heat and add 1 tablespoon of chili powder, stirring continuously to prevent burning and create chili oil.
  4. Once the aroma of chili oil fills the air, pour in 3 cups of water (measured using a paper cup).
  5. Add both the solid and powdered soup mixes from the ramen packet, then stir in 1 tablespoon of anchovy sauce for deeper flavor.
  6. When the broth begins to boil, add the kalguksu noodles and cook them.
  7. About 30 seconds before the noodles are fully cooked, add 1 handful of clean, rinsed soybean sprouts and cook for just 30 more seconds to preserve their crisp texture.
  8. Transfer to serving bowls and top with chopped scallions, the pre-cooked pork belly slices, and black pepper to finish.
  1. Sear the pork belly slices and set aside. Use the leftover fat to sauté green onions and chili powder, creating a flavorful chili oil.
  2. Add 3 cups of water, the ramen soup mix, and 1 tablespoon of anchovy sauce. Bring to a boil, then cook the noodles.
  3. Add the soybean sprouts 30 seconds before the noodles are done, then transfer to bowls and finish with pork belly, scallions, and black pepper.

Cooking tips 💡

  • Cook the green onions thoroughly until they turn dark and slightly charred before adding chili powder—this ensures a clean, rich, and savory flavor without bitterness.
  • Overcooking soybean sprouts will make them limp and tough, so add them exactly 30 seconds before turning off the heat.
  • The final addition of 1 tablespoon of anchovy sauce gives the instant broth its signature deep umami richness and full-bodied depth characteristic of spicy beef stew.

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dried anchovy kalguksu ramenpork belly slicesgreen onionchili powderanchovy saucesoybean sproutsscallions

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