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73 recipes found.

Enjoy Dongchon Shabu Kalguksu with spicy broth, watercress, mushrooms, and beef, plus stir-fried rice at the end.

A savory meat kalguksu with deep, rich broth made by simmering beef for suyuk and enhancing it with store-bought beef bone broth for maximum umami.

Roast chicken first to extract rich, savory oil, then enhance depth of flavor with soy sauce paste—this ultra-simple chicken kalguksu is ready in just 20 minutes without the hassle of long simmering and shredding.

A Deungchon-style kalguksu with a deep flavor from anchovy and beef dashi, spiciness from gochujang and spicy chili powder, finished with egg, sesame seeds, and seasoned seaweed.

A spicy and sweet pojangmacha-style hot pot using anchovy kalguksu ramen soup base, with skewered odeng, garaetteok, and noodles.

Stir-fried kalguksu noodles with thinly julienned square fish cakes in a spicy gochujang sauce, quickly stir-fried over high heat to maximize wok hei and chewiness.

A clean chicken kalguksu made by roasting a chicken until golden brown, then simmering it in beef bone broth with kalguksu noodles, potatoes, carrots, and other vegetables.

One chicken kalguksu simmered with chicken stock, dried anchovy kalguksu powder and chunky soup mix, garlic, and potatoes for a rich, savory flavor.

A stir-fried noodle dish with a Chinese flair, featuring chewy kalguksu noodles and crisp vegetables tossed in a special jeyuk sauce with a spicy gochujang and savory doenjang base, infused with a smoky flavor.

A simple beef kalguksu made with rich flavor from beef stir-fried in sesame oil, without making a separate broth, and thickened with starch.

A hearty, spicy broth loaded with minari, mushrooms, and beef, enjoyed as a course that ends with kalguksu noodles and fried rice

A home-style nourishing course meal that transforms store-bought beef tendon soup into a magnificent broth, allowing you to enjoy mushrooms, vegetables, and beef, followed by kalguksu noodles and rich beef tendon porridge.