Korean Spicy Gangwon Knife-Cut Noodles
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
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.
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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.
Ingredients
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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.
- 6Finish
Add the zucchini and green onion and cook for 2 more minutes.
Turn off the heat when the noodles remain springy and the broth has thickened, then serve.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Gochujang and doenjang create an earthy, fermented broth for Gangwon style knife-cut noodles.
- Finish cue
- Turn off the heat when the noodles remain springy and the broth has thickened, then serve.
- Avoid this
- Boil over medium heat for 5 minutes, stirring occasionally so the noodles do not stick to the bottom.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 10 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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