Better Than Ramyun! Korean Gochujang Noodle Soup, Jang Kalguksu

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour is gluten-free.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher and more flavorful.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more affordable.

Slice half an onion.

Cut 120 grams of zucchini into thin matchsticks.

Slice two shiitake mushrooms.

Cut potato into thin matchsticks.

Chop green onions, separating the white and green parts.

In a wok or pot, heat 2 tablespoons of cooking oil over medium heat.

Add 150 grams of ground beef and sauté for 1-2 minutes until no longer pink.

Add half a tablespoon of soy sauce, 1 teaspoon of sugar, and black pepper; stir for about 1 minute.

Reduce heat to low and add the white part of the green onions, 1 tablespoon minced garlic, 3 tablespoons gochujang, 1 tablespoon korean soybean paste, 1 tablespoon curry, and chili pepper flakes; stir-fry for about 3 minutes.

Add 6 cups of water and bring to a boil over medium-high heat.

Once boiling, add potato and shiitake mushrooms.

When potatoes are halfway cooked, add onion and noodles; cook for about 5-6 minutes or follow package instructions.

Rinse the noodles if necessary to avoid thickening the broth.

When noodles are almost done, add zucchini and cook for 1 more minute.

Transfer to a serving bowl and top with toasted seasoned seaweed and green onions.

Finish with ground toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens