Jangkalguksu || Gochujang and Doenjang Noodle Soup, 辣椒酱刀切面, 辣醬刀切麵, コチュジャンカルグクス, 장칼국수 2

Jangkalguksu is a hearty and spicy Korean noodle soup that originates from Gangwon Province, particularly the coastal city of Gangneung. It’s known for its rich, flavorful broth and thick, chewy noodles.

Key Ingredients:

• Kalguksu noodles: Thick, hand-cut wheat noodles.
• Broth: A spicy and savory broth made with anchovy stock, gochujang (Korean chili paste), and doenjang (fermented soybean paste).
• Vegetables: Typically includes zucchini, onions, and green onions.
• Seasonings: Garlic, ginger, and sesame oil.

How to Make Jangkalguksu:

1. Prepare the Broth:
   • Simmer anchovies and kelp in water to create a flavorful stock.
   • Sauté garlic and ginger in a separate pot.
   • Add gochujang and doenjang to the sautéed mixture, stirring until well combined.
   • Pour the anchovy stock into the pot with the gochujang and doenjang mixture. Bring to a boil.
2. Cook the Noodles:
   • Boil the kalguksu noodles in a separate pot of water until they are al dente.
3. Combine and Serve:
   • Add the cooked noodles to the spicy broth.
   • Add vegetables and simmer for a few minutes until the vegetables are tender.
   • Serve hot, garnished with chopped green onions.

Tips for Making Delicious Jangkalguksu:

• Use high-quality ingredients: Fresh ingredients will make a big difference in the flavor of the soup.
• Adjust the spice level: You can adjust the spiciness by adding more or less gochujang.
• Serve immediately: Jangkalguksu is best enjoyed hot and fresh.

Where to Try Jangkalguksu:

While you can make Jangkalguksu at home, many restaurants in Gangwon Province, especially in Gangneung, specialize in this dish. If you’re visiting South Korea, it’s definitely worth trying the authentic version at a local restaurant.

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