Korean Red Bean Noodle Soup
Pat kalguksu is a traditional Korean noodle dish served in a thick, pureed red bean broth. The beans are boiled twice - the first water is discarded to remove bitterness - then blended smooth and strained to create a velvety base. Glutinous rice flour thickens the broth further, while salt and sugar balance its nutty, mildly sweet profile. Cooked chestnuts and pine nuts are placed on top as garnish, adding crunch and reinforcing the dish's earthy character.
Adjust Servings
Instructions
- 1
Rinse beans, boil in 1L water for 10 minutes, discard the first boil, and rinse again.
- 2
Add 1.2L fresh water and simmer for 30 minutes until the beans are very soft.
- 3
Blend the cooked beans with broth until smooth, then strain to remove skins.
- 4
Bring the red bean liquid to a simmer, then stir in dissolved glutinous rice flour to thicken.
- 5
Season with salt and sugar, then simmer 5 more minutes to settle the flavor.
- 6
Cook noodles separately for 4-5 minutes, rinse, place in bowls, and pour over the red bean soup.
- 7
Top with chestnuts and pine nuts for a nutty finish.
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