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35 recipes found.
Solo Cooking God's Creamy Mushroom Kalguksu
A fusion noodle dish that combines anchovy kalguksu ramen with milk, a small amount of doenjang, and gochujang to create a rich, creamy, and savory flavor rivaling high-quality cream pasta.
Solo Cooking God's Crab Meat Mushroom Kalguksu Porridge
A rich and savory premium crab meat porridge with a thick, sauce-like consistency, made by simmering crushed kalguksu noodles, crab sticks, enoki mushrooms, and rice together.
Ttukdak Hyung's Spicy Fish Cake Kaljebi
A hearty fish cake kaljebi simmered with dumpling wrappers, fish cakes, and potatoes for a bold, spicy flavor.
Ttukdak Hyung's Oden Kalguksu
Spicy stir-fried square fish cakes piled generously on dried anchovy kalguksu ramen, enjoyed like a street food-style noodle dish with a bold, savory kick
Solo Cooking God Ramen Pad Thai
A Thai-style stir-fried rice noodle dish with the savory umami of dried anchovy kalguksu ramen as a base, made without fish sauce.
Solo Cooking God's Dried Anchovy Kalguksu Udon
A Chinese-style udon made by boiling dried anchovy kalguksu with frozen shrimp and vegetables, thickened and textured with starch slurry and egg mixture for a rich, smooth consistency.
Solo Cooking God Ramen Chicken Kalguksu
A one-person serving of rich and hearty chicken kalguksu made by adding leftover chicken breast to instant dried anchovy kalguksu ramen for a deep, savory flavor.
Solo Cooking God's Dumpling Hot Pot
A professional-grade broth with a refreshing and rich flavor, recreated by enhancing the dried anchovy kalguksu ramen soup with anchovy sauce and chicken stock.
Sung Si-kyung's Teumsae Kalguksu
A unique modisumer ramyun that combines the fiery spiciness of Teumsae Ramyun with the deep, savory broth of anchovy kalguksu, enhanced with garlic chives and cheese.
Ttukdak Hyung's Algonni Kalguksu
Spicy stir-fried kalguksu made with dried anchovy kalguksu ramen and algonni, seasoned with chili pepper paste
Solo Cooking God Mushroom Kalguksu
Fragrant and chewy mushrooms combined with savory doenjang and gochujang base and milk to create a soft yet deep-flavored mushroom kalguksu.