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.

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.