Korean Spicy Gangwon Knife-Cut Noodles
Quick answer
Jang kalguksu is a Gangwon Province style of knife-cut noodle soup defined by dissolving both gochujang and doenjang directly into an anchovy-kelp stock, a combination th...
What makes this special
- Gochujang and doenjang create an earthy, fermented broth for Gangwon style knife-cut noodles.
- Gochujang and doenjang combined in the broth create three layers of spicy, earthy fermented flavor
- Potato breaks down as it cooks, naturally thickening the sauce without starch
Key ingredients
Core cooking flow
- 1 Slice 120 g zucchini into 0.5 cm half-moons and cut 150 g potato into thin slices so it softens quickly.
- 2 Pour 900 ml anchovy-kelp stock into a pot and bring it to a boil over medium-high heat.
- 3 Add 1.5 tbsp gochujang, 0.5 tbsp doenjang, 1 tbsp Korean chili flakes, and 1...
Jang kalguksu is a Gangwon Province style of knife-cut noodle soup defined by dissolving both gochujang and doenjang directly into an anchovy-kelp stock, a combination that sets it apart from standard kalguksu at a fundamental level. The fermented chili paste brings a spicy, rounded sweetness while the soybean paste contributes a dense, earthy richness, and together they build a broth with a complexity that neither ingredient could produce alone. An additional measure of gochugaru piles on a sharper chili heat, giving the soup its signature fiery edge. Potato breaks down as it simmers, naturally thickening the broth without any added starch, while zucchini releases sweetness, and onion and green onion round out the aromatics. Fresh-cut noodles have a smooth exterior and a springy, slightly resistant bite that clings well to the thick, rust-red broth. The dish originates from the mountainous interior of Gangwon Province, where it warmed workers through cold seasons, and the combination of deep umami and lingering heat still makes it one of the most satisfying one-bowl meals in Korean regional cooking.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 120 g zucchini into 0.5 cm half-moons and cut 150 g potato into thin slices so it softens quickly.
Shred 80 g onion and slice 40 g green onion into small rounds, keeping the green onion separate for the end.
- 2Control
Pour 900 ml anchovy-kelp stock into a pot and bring it to a boil over medium-high heat.
Once it bubbles strongly, lower to medium heat so the seasoned broth will not boil over later.
- 3Step
Add 1.5 tbsp gochujang, 0.5 tbsp doenjang, 1 tbsp Korean chili flakes, and 1 tbsp minced garlic through a strainer.
Press and stir until no paste lumps remain and the broth turns evenly reddish.
- 4Control
Add the potato and onion first and simmer over medium heat for about 4 minutes.
The potato edges should start to soften and slightly break down, giving the broth a light natural thickness.
- 5Control
Shake off excess starch from 300 g fresh kalguksu noodles, add them, and stir immediately for 30 seconds to separate the strands.
Boil over medium heat for 5 minutes, stirring occasionally so the noodles do not stick to the bottom.
- 6Heat
Add the zucchini and green onion and boil for 2 more minutes.
When the noodles are springy and the zucchini is just tender, check the broth; if it is too thick, add hot water in 50 ml portions before serving.
After the steps
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