Easy Kalguksu (Korean Noodles Soup) Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is kalguksu broth made of? ›

The broth for kalguksu is usually made with dried anchovies, shellfish, and kelp. Sometimes chicken broth would be used. In order to obtain a rich flavor, the ingredients are simmered for many hours. The noodles and various vegetables, most often Korean zucchini, potatoes, and scallions are added and boiled together.

Kalguksu is a Korean noodle soup that is known for its name, which means “knife-cut noodles”. It comes together with a comforting hot broth made from protein, veggies and Asian aromatics.

Nongshim Shin Ramyeon

Probably the most famous ramyeon in Korea and abroad, Nongshim Shin Ramyeong (농심 신라면) is a staple in many households. It is quite spicy, especially if you are not used to Korean spice, and contains small chunks of beef and flakes of vegetables.

In Korea, traditional noodle dishes are onmyeon (beef broth-based noodle soup), called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others.

Kalguksu is a knife-cut wheat flour noodle dish served with broth and other ingredients, and is a common menu item in Korean restaurants. Minji's remark about the popular dish stirred up a debate on whether she was feigning ignorance to be seen as a "girl of luxury" unfamiliar with the food of ordinary people.

Korean Ox Bone Soup, also known as Seolleongtang, is a delicious and comforting soup made by boiling ox leg bones for a very long time. This slow cooking process turns the broth into a creamy, milky-white liquid that's packed with rich beef flavor.

/kal/ sword. countable noun. A sword is a weapon with a handle and a long sharp blade.

Koreans usually use 폰(means 'phone' but pronounced like 'pon') when talking to people of similar age or close ones. Only in informal situations.

Dak (chicken) kalguksu is made with a rich chicken broth, and shredded chicken meat. Typically, kalguksu also includes julienned or sliced vegetables such as onion, zucchini, carrot, and/or potato. Kalguksu is delicious with baechu geotjeori (fresh kimchi)!

Best Overall: Nongshim Shin Noodle Soup

Drawing inspiration from many spicy soups in Korean cuisine, Shin Ramyun has created a perfect formula for broth that balances the deep, flavorful, and mouthwatering peppery taste.

What is the best selling brand of noodles in South Korea? ›

Shin Ramyun (Korean: 신라면, styled as 辛라면 with Hanja) is a brand of instant noodle (including cup ramyeon) that has been produced by the South Korean food company Nongshim since 1 October 1986. It is now exported to over 100 countries, and is the best-selling instant noodle brand in South Korea.

Retail sales of Shin Ramyun of Nongshim, available in both packaged and cup noodle forms, amounted to 383.6 billion won (US$287.8 million) last year, topping the list of instant noodles, according to the data compiled by the Korea Agro-Fisheries & Food Trade Corp.

Dwaeji gukbap is a popular South Korean soup made with pork, soy sauce, miso, rice wine, sesame oil, and bone broth. When served, the soup is accompanied by a variety of side dishes such as rice, shrimps, onions, noodles, kimchi, garlic, and green peppers, which can all be added into the steaming bowl of soup.

Gukbap (Korean: 국밥; lit. soup rice) is a Korean dish made by putting cooked rice into hot soup or boiling rice in soup. It is commonly served in a ttukbaegi. Whereas soup and rice is generally eaten separately in Korea, in gukbap, rice is expected to be mixed into the soup.

Tteokguk 떡국

Traditionally, according to Korean age reckoning, everyone's age went up one year on Seollal, and the process wasn't totally complete until you had a bowl of tteokguk. I make a beef broth in this recipe, but you can use any meat you prefer, or use seafood, or just make an anchovy stock or kelp stock.

The final result is a fusion recipe mainly inspired by kimchi ramen. The broth features ingredients like soy sauce, mirin, garlic, gochujang paste, and Korean chili pepper flakes. It's then filled with vegetables like scallions, carrots, and shiitake mushrooms.

Traditionally the broth is made from the brine of fermented radish water kimchi (dongchimi: 동치미) and beef stock, and if you've been following me for a long time, you know that I made it that way in a naengmyeon video years ago, and also included that traditional mul-naengmyeon in my first cookbook.

Among others, dried kelp and dried anchovy stock (Dashima Myeolchi Yuksu, 다시마 멸치 육수) is the most commonly used soup stock in Korean cooking. For even more complex flavor, some Koreans add dried shiitake mushroom, the white part of green onion (close to the root) and/or Korean radish (daikon radish) on top of this.

It tends to be made from boiling down chicken or pork bones into a broth. Dried sardines, kelp, and dashi are also added to give the broth a little more depth along with the soy sauce tare seasoning of course.