Ttukdak Hyung's Gangneung Jang Kalguksu

• water 1L
• kelp 1~2 pieces
• dried anchovies for stock 10 pieces
• green chili pepper 1 piece
• gochujang 1 tablespoon
• doenjang 1 tablespoon
• chili powder 1/2 tablespoon
• soy sauce 1 tablespoon
• minced garlic 1 tablespoon
• potato 1 piece
• carrot 1/10 piece
• onion 1/2 piece
• zucchini 1/4 piece
• kalguksu serving 1 portion
• seaweed powder a handful
• sesame seeds a little
• egg 1 piece
• scallion 1 stalk
• black pepper a little

Recipe 🍳

Cooking tips 💡

• Rinsing off the surface flour from kalguksu noodles prevents the broth from becoming overly thick.
• Adding a pinch of black pepper just before eating enhances flavor without overpowering the savory depth of the broth.

Recommended for 🙋

• ⭐Those who prefer a rich, deep flavor where the sauce clings well to the noodles instead of floating on top.
• ⭐Those who like their noodles slightly undercooked so they maintain a chewy texture when mixed with the sauce.
• ⭐Home cooks eager to recreate the authentic taste of spicy, savory Gangneung Jang Kalguksu at home.