Korean Kal-guksu noodle soup is a delicious and comforting dish that’s perfect for chilly winter days. This Korean noodle soup recipe is also easy to follow and is one of my daughter’s favorite Korean dishes. Additionally, this beloved recipe features noodles immersed in a flavorful broth, filled with an abundance of healthy vegetables. Whether you’re in need of a quick meal during a busy week or looking to impress family and friends with something special, Kal-guksu is an excellent choice.
In this blog, I’ll walk you through the easy steps to make this delicious Korean noodle soup, highlighting the benefits of each ingredient along the way.
Traditional Korean Noodle Soup: Kal-guksu
Kal-guksu is a traditional Korean noodle soup known for its hand-cut wheat flour noodles, which have a nice chewy texture. The broth is made by simmering anchovies, dried kelp, and sometimes dried shrimp or shiitake mushrooms, to create a rich and flavorful base. There are also seafood versions that include shrimp, clams, and mussels, which used to be my favorite!
For those who enjoy meat, there are also meat-based broths that add a different richness to the dish. Toppings usually include sliced vegetables like zucchini and carrots, adding freshness and texture to this comforting meal.
Kal-guksu is enjoyed year-round in Korea, but it’s especially popular in winter for its warmth and nourishing flavor. Many Koreans love having this noodle soup for lunch or dinner because it’s satisfying and comforting, regardless of the season.
This delicious Korean noodle soup is often served with various side dishes. Also, it pairs wonderfully with kimchi, a staple in Korean meals that adds a contrasting flavor.
Customizing to Your Taste
Since adopting a plant-based diet seven years ago, I’ve been adjusting my favorite recipes, including this Korean noodle soup. It has become a go-to dish for chilly winters, offering both warmth and health benefits. I’ve also started experimenting with different types of noodles.
Originally, I relied on traditional wet noodles from the Korean market, but I switched to pasta noodles from a nearby grocery store for convenience. The Korean market was quite far from where I lived, and those noodles were often more expensive and spoiled quickly. Now, I use dried noodles like pasta and buckwheat, which are surprisingly satisfying. Shiitake mushrooms add texture and richness, perfectly replacing the seafood in the original recipe.
This soup is one of my favorites because of its healthy mix of vegetables, such as green cabbage, zucchini, onions, and mushrooms. You can easily add just about anything to suit your taste. For non-vegans, seafood is also a delicious option. So, feel free to experiment and create different versions based on what you have in the fridge and what you’re craving!
Simple Korean Noodle Soup Recipe
This recipe offers a hearty and flavorful serving for one. Here’s how you can prepare this Korean Noodle Soup:
Ingredients:
- 2 1/2 -3 cups of water
- 1 small clove of minced garlic
- 1 green onion, thinly sliced
- 1/2 small zucchini, julienned
- 1/2 cup of yellow onion, thinly sliced
- 1/2 cup of sliced green cabbage
- 1 bunch of Korean wet noodles, 2 ounces of whole wheat linguine pasta or 1 bunch of Buckwheat noodles
- 1 anchovy for broth
- Small piece of kelp
- 1 dried shiitake mushroom (or any mushroom like oyster or seafood mushrooms), soaked
- 1 tsp of salt
- Any seafood as desired
- Few small cubes of tofu (optional)
- 1 sheet of toasted nori for topping (optional)
Jalapeno Soy Sauce:
- 1 small jalapeno, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon Korean red pepper
Instructions:
1. First, combine all the ingredients thoroughly for the Jalapeno Soy Sauce and set it aside to use as a condiment for serving.
2. Next, in a medium-sized pan, bring water to a boil with garlic, anchovy, and kelp. Once boiling, reduce the heat to medium and simmer for 15-20 minutes.
3. Increase the heat to medium-high, and once there, add all the vegetables including seafood if using. Let them boil for about 5 minutes before adjusting the salt to taste.
4. Add the noodles directly into the soup. If using dry noodles like pasta or buckwheat, you can pre-boil them separately for a clearer broth. Otherwise, add them directly into the soup and boil according to the cooking instructions.
5. Once boiling, add the green onion, and cubed tofu (if using) and boil until the noodles are cooked. Remove from heat.
6. Pour the soup into a large serving bowl and top it with crushed toasted seaweed.
7. Right before eating, add the jalapeno soy sauce to taste, and enjoy your soup alongside kimchi for a healthy and nourishing meal.
Note: For a vegan option, skip the anchovy in the broth and solely use kelp. Keep in mind, the longer you simmer, more flavor you’ll have.
Enjoying Kal-guksu: Korean Noodle Soup
This Korean noodle soup recipe is a delicious and comforting dish that you can easily customize to suit your taste. With a healthy mix of vegetables and various noodle options, you can create a version that aligns with your dietary preferences. Whether you enjoy it with seafood or opt for a plant-based version, this Korean noodle soup is perfect for any occasion. So, gather your ingredients, get creative, and savor a warm bowl of this nourishing soup!
For more delicious Korean noodle recipes, be sure to check out Buckwheat Noodles with Kimchi Sauce, Korean Noodles with Black Bean Sauce, and Korean Jjamppong Noodles.
