Korean Spicy Gangwon Knife-Cut Noodles
Jang kalguksu is a Gangwon Province-style knife-cut noodle soup where gochujang and doenjang are dissolved into an anchovy-kelp stock, creating a broth that is both fiery and deeply savory. The combination of fermented chili paste heat and soybean paste earthiness produces a complexity well beyond a standard kalguksu, amplified by an extra hit of gochugaru. Potato and zucchini break down as they simmer, naturally thickening the broth and adding sweetness, while onion and green onion round out the aromatics. The fresh, slightly rough-textured noodles cling to the thick, rust-colored broth, making each bite substantial.
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Instructions
- 1
Julienne zucchini, potato, and onion thinly, then finely slice the green onion.
- 2
Bring stock to a boil, then dissolve gochujang, doenjang, chili flakes, and garlic into the broth.
- 3
Add potato and onion first and boil for 4 minutes to build sweetness and body.
- 4
Add fresh noodles and separate them with chopsticks while boiling for 5 minutes.
- 5
Add zucchini and green onion, cook 2 more minutes, and adjust seasoning.
- 6
Serve in bowls and finish with extra chili flakes if desired.
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