Kimchi Noodle Soup - Kimchi Kalguksu
A clean, flavorful soup with the kick and tang of kimchi and hearty noodles.
Kimchi Noodle Soup - Kimchi Kalguksu
Serves 4
Kalguksu translates to knife-cut noodle soup. Kalguksu noodles can easily be purchased from an Asian grocery store or made at home with a few staple kitchen ingredients. You can find a recipe for homemade noodles here.
Traditionally, this soup would be made with an anchovy kelp broth. The broth here is a modification of that. In the future, I will update with instructions for using and making an anchovy kelp broth.
“Recipe Tips:
1. Using well-fermented kimchi is important for this soup as the depth of flavor it provides is the backbone of this soup.
2. I prefer this soup with a clear broth and cook the noodles separately, if you desire a thicker broth, add the noodles to the soup after the kimchi has cooked. Continue cooking according to package directions.”
Ingredients
500g (1.5 heaping cups) well fermented kimchi, chopped
50ml (.25 c) kimchi brine
Broth
1,600ml (8 c) water
280g (1 large) onion, sliced with the grain
8 garlic cloves, minced
5g (1 t) ginger, minced
4g dashima
2 T soup soy sauce
2 T fish sauce
1 T sugar
1 T mirin
.5 t pepper
Pinch MSG - optional
Finishing
1 medium zucchini or Korean squash, sliced .25 in thick
1 carrot, sliced .25 in thick
4 servings kalguksu noodles
Sesame oil
Recipe Know-how
1. Bring a large pot of water to a boil for noodles.
2. Add broth ingredients into a large pot. Bring to boil.
While broth cooks, prepare finishing ingredients
Boil broth 15 minutes. Remove dashima.
Add kimchi and kimchi brine, boil 5-6 min more or until kimchi is heated through
3. Over medium-high heat, heat a medium saute pan.
Add 1.5 t sesame oil and zucchini. Season with salt and pepper. Saute 2-4 minutes or until lightly charred and tender-crisp. Remove from pan and set aside..
Repeat with the carrots.
4. Cook noodles according to package directions.
5. Assemble soup by placing noodles on the bottom of the bowl, top with broth and a portion of cooked zucchini and carrots. Drizzle with sesame oil
6. Serve.
