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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.

Add 1.5 liters of water and 2 packs of broth to a pot and cover to boil the broth (7 minutes).

While the broth is boiling, rinse the kalguksu noodles to remove excess starch.

Prepare the seasoning sauce by mixing 2 tablespoons of gochujang, 1 tablespoon of doenjang, 1 tablespoon of minced garlic, and 0.5 tablespoon of tuna sauce.

Prepare the vegetables by slicing the potato and onion, and julienning the zucchini.

Remove the broth packs and dissolve the seasoning sauce into the broth.

Add the potato and onion to the broth and boil for 3 minutes, then add the zucchini and boil for an additional 1 minute.

Add the kalguksu noodles and boil for 4-5 minutes.

Serve in a bowl and sprinkle with sesame powder and seaweed flakes.

Cooking Techniques

Spice Level:

Allergens