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gochujang

🥗Healthier: red pepper flakes

💰Cheaper: sriracha

Red pepper flakes provide heat without added sugars.

fresh wheat noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant ramen

Whole wheat noodles add fiber, while instant ramen is budget-friendly.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers a protein boost, while chickpeas are economical.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lighter and lower in calories.

Julienne the onion, summer squash, and potato into pieces 0.4cm thick.

Chop the green onion and Cheongyang pepper into pieces 0.3cm thick. Set aside some green onion pieces for garnish.

Coat a deep frying pan with cooking oil and place over medium heat.

Add the minced pork and the green onion (aside from the pieces for garnish) and stir thoroughly so the pork does not clump together.

Once the meat and green onion are cooked, stir in the doenjang and gochujang.

Once the doenjang and gochujang are blended in, turn off the heat and stir in the coarse and fine red chili pepper powder.

Once the chili oil seeps out, turn the heat on to high heat. Add the water, potato, and onion, and bring to a boil.

Once the broth comes to a boil, season with soup soy sauce and fine salt.

Place sesame seeds in a plastic bag and crush the seeds with a glass bottle.

Once the potato is cooked, place the kalguksu noodles in a strainer and rinse under running water until the water comes out clear. Then, add the noodles straight into the broth.

Using chopsticks, carefully separate the noodles. Once the broth comes to a boil, reduce to medium heat and cook for another 4 minutes.

Add the summer squash, Cheongyang pepper, and minced garlic. Cook for about 30 seconds and turn off the heat.

Plate the kalguksu and garnish with laver flakes, crushed sesame seeds, and green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens