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119 recipes found.

A professional-style clam kalguksu with a clear, refreshing broth made by simmering a deep stock from dried kelp and dried shrimp, with noodles boiled separately to preserve clarity and freshness.

A rich meat kalguksu with deeply simmered beef brisket broth, enhanced with frozen beef bone broth, and topped generously with spicy and tangy seasoned chives.

A high-quality, unique delicacy kalguksu made by adding spicy gochujang seasoning, dried shrimp, and plenty of fresh roe and milt to instant anchovy kalguksu ramyun.

A budget-friendly fusion seafood stew made by stir-frying bean sprouts and shrimp with a thick sauce of dried anchovy kalguksu ramen seasoning, starch powder, and gochujang, achieving the rich visual and taste of a high-end seafood stew.

A refreshing, non-spicy hangover remedy featuring soybean curd and vegetables added generously to anchovy kalguksu ramen broth

Winter kimchi jangkalguksu with a rich, savory broth made from fresh kimchi, gochujang, doenjang, and beef bone stock for deep flavor.

A highly addictive bibimbap noodle dish with an explosive savory flavor, made by stir-frying a rich seasoning sauce with chili powder and oyster sauce, then tossing it with warm, un-rinsed thick noodles for maximum flavor absorption.

A rich, deep broth with no heaviness, made by mixing gochujang and doenjang in a perfect 1:1 golden ratio, enhanced with diced potatoes for thickness, in a traditional Gangneung-style jang kalguksu.

Homemade chadol jjamppong with a rich broth made using the savory fat from seared beef, seasoned with chili powder and oyster sauce to achieve a depth of flavor rivaling that of a professional Chinese restaurant.

A spicy, refreshing Deungchon-style shabu kalguksu made by simmering anchovy kalguksu noodles, minari, and beef in a spicy chili seasoning broth.

Spicy stir-fried kalguksu made with dried anchovy kalguksu ramen and algonni, seasoned with chili pepper paste

A deeply flavored shabu-shabu made by blanching assorted vegetables and thinly sliced beef short plate in a kelp-infused broth, finished with kalguksu noodles