Korean Spicy Gangwon Knife-Cut Noodles
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Gochujang and doenjang dissolved together into anchovy-kelp stock give this Gangwon-style knife-cut noodle soup its red, fiery broth.
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It comes from the province's mountainous interior, where it warmed workers through the cold seasons. The chili paste brings rounded sweetness and heat, the soybean paste an earthy depth, and an extra spoon of gochugaru sharpens the finish. Potato breaks down at the edges as it simmers, thickening the soup with no added starch, so the noodles end up in something closer to a stew than a clear broth. Fresh noodles need constant stirring for the first 30 seconds or their starch clumps, and after that a steady medium heat with the odd scrape of the bottom keeps the thick broth from catching or reducing too far.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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