Main ingredients
KalguksuFresh kimchiGochujangDoenjangTuna sauceGarlicMackerel stock pouchBeef bone stockRed pepper powderZucchiniOnionChili pepperGreen onionEnoki mushroomsEggSeaweed powder
This Man's Cook Kimchi Jangkalguksu
Winter kimchi jangkalguksu with a rich, savory broth made from fresh kimchi, gochujang, doenjang, and beef bone stock for deep flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Lightly rinsing fresh kimchi removes its greasy texture and results in a cleaner, more refined broth.
- Shake the kalguksu noodles thoroughly just before adding to prevent the broth from becoming overly thick or cloudy.
- Avoid stirring immediately after adding the egg—let it rest for about 30 seconds so it sets softly without breaking apart and clouding the broth.
Recommended for
- Those craving a spicy, hot, rich broth noodle dish on cold days.
- People who prefer a deeper, umami-rich flavor from a blend of fermented pastes and beef bone stock, beyond regular kalguksu.
- Home cooks aiming to recreate restaurant-quality jangkalguksu without fail.
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