Main ingredients 🥩
FlourBlue cheeseKimchiRadishDried shrimpGochugaru (Korean chili flakes)Minced garlicSoup soy sauceGreen onionsCheongyang chili pepper
Striker Chef's Blue Cheese Kimchi Kalguksu
A unique hangover remedy kalguksu featuring spicy and refreshing kimchi broth with chewy noodles made from a savory and flavorful blue cheese dough.
🙋 Recommended for
- ⭐ Those who want to experience the unique flavor of blue cheese combined with the spicy taste of Korean food.
- ⭐ Those looking for a hearty and unique soup dish to cure a hangover.
Ingredients needed 🛒2 servings
- Flour 1.5 cups
- Water 1/2 cup
- Blue cheese to taste
- Kimchi 1 cup
- Radish 1/5 piece
- Dried shrimp half a handful
- Gochugaru 1-2 tbsp
- Minced garlic 1 tbsp
- Soup soy sauce 1-2 tbsp
- Green onions 1/2 stalk
- Cheongyang chili pepper 1
- Salt a little
- Sugar a little
Recipe 🍳
- Sift 1.5 cups of flour into a bowl.
- Add a pinch of salt to the flour and gradually add 1/2 cup of water while mixing to form a dough.
- Add a little cooking oil, break off pieces of blue cheese, and knead them into the dough until it becomes chewy.
- Cover the finished dough in plastic wrap and let it rest in the refrigerator for 30 minutes to 1 hour.
- In a pot, sauté half a handful of dried shrimp over medium heat, then add thinly sliced radish and water to make broth.
- Once the radish is about 70-80% cooked, add gochugaru, a little sugar, and chopped kimchi, and bring to a boil.
- Season with soup soy sauce and minced garlic for basic flavor, then add large pieces of green onion and Cheongyang chili pepper.
- Thinly tear pieces from the rested blue cheese dough and add them to the boiling broth. Cook until done, then adjust final seasoning with salt.
- Mix flour with salt and water.
- Knead in blue cheese and cooking oil until smooth and chewy, then refrigerate for 30 minutes.
- Sauté dried shrimp and radish in a pot, then add water to make broth.
- Add kimchi, gochugaru, seasonings, and vegetables to the broth.
- Add pieces of dough to the broth and cook until done.
Cooking tips 💡
- Blue cheese contains moisture, so add flour gradually as needed to achieve the right dough consistency.
- The longer the kalguksu dough rests in the refrigerator, the more elastic and chewy it will become.
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