Ingredients with Measurements:
- 1 lb. fresh wheat noodles
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. vegetable oil
- 1 lb. beef brisket, sliced thinly
- 8 cups beef broth
- 1/4 cup soybean paste (doenjang)
- 1 tbsp. red pepper flakes
- 1 tbsp. sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the sliced beef brisket to the pot and cook until browned.
3. Pour in the beef broth and bring to a boil.
4. Add the soybean paste and red pepper flakes to the pot and stir until the paste is dissolved.
5. Reduce the heat to low and let the soup simmer for 20 minutes.
6. In a separate pot, cook the fresh wheat noodles according to the package instructions.
7. Strain the noodles and rinse them under cold water.
8. Add the cooked noodles to the soup and stir until they are evenly distributed.
9. Add salt and pepper to taste.
10. Drizzle the sesame oil over the soup and sprinkle the chopped green onions on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 64g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Fresh wheat noodles can be substituted with dried wheat noodles or udon noodles.
- Beef brisket can be substituted with beef chuck or sirloin.
- Soybean paste (doenjang) can be substituted with miso paste.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use chicken broth instead of beef broth for a lighter soup.
- Add sliced tofu for a vegetarian version of the soup.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them under cold water after cooking.
- Adjust the amount of red pepper flakes according to your preference for spiciness.
- For a richer soup, add a tablespoon of butter to the pot before adding the beef.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with additional chopped green onions.
Garnishes:
Chopped green onions, sliced mushrooms, and sesame seeds
Pairings:
Kimchi, pickled vegetables, and steamed rice
Suggested side dishes:
Japchae (Korean glass noodle stir-fry) and Korean-style fried chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
Make sure to cook the beef thoroughly to prevent foodborne illness.
Food history:
Kalguksu is a traditional Korean noodle soup that is typically made with wheat noodles and a variety of vegetables and meats. Jang kalguksu is a variation of the soup that includes soybean paste for added flavor.
Flavor profiles:
Savory, umami, spicy, and nutty
Serving suggestions:
Serve the soup hot with a side of steamed rice and kimchi for a complete meal.
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Region: Korean