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This Man's Cook's Pumpkin Kalguksu

A sweet and savory pumpkin kalguksu finished in just 10 minutes, with a fragrant toasted pumpkin topping sautéed in perilla oil and a rich broth made from dried anchovy stock pouch, anchovy sauce, and tuna sauce.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Perilla oil has a low smoke point, so always mix the pumpkin with the oil before heating the pan to avoid burning.
  • Leaving the sautéed pumpkin in the hot pan will cause it to lose its crisp texture due to residual heat—transfer it to a wide bowl immediately to cool and preserve crunch.
  • After boiling the soba noodles, rinse them thoroughly to remove all starch; this ensures you can fully enjoy the clean, distinct flavors of the anchovy broth and perilla oil.

Recommended for

  • Those who want a warm, deeply flavorful soup in about 15 minutes without complicated steps.
  • People looking to use up leftover pumpkin to create a cost-effective, delicious one-bowl meal.
  • Fans of the rich, savory-sweet combination of shrimp paste and perilla oil.

Shop ingredients on Coupang(Ad)

soba noodlespumpkindried anchovy stock pouchperilla oilanchovy saucetuna sauceshrimp pasteseaweed powderwhole sesame seedsblack pepper

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