Doenjang Kalguksu (Korean Soybean Paste Noodle Soup)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 yellow onion
- 3-4 green onions
- 1/4 zucchini (120g)
- 1/2 Yukon Gold potato
- 2 shiitake mushrooms (or oyster, enoki, white button mushrooms)
- 1-2 green and mild red chilies (optional), to garnish
- 1 tbsp neutral-tasting oil
- 7 oz (200g) thinly sliced beef brisket (or ground beef), divided
- 6 cups (1,440ml) water
- 2 cups (300g) fresh kalguksu noodles (Korean knife-cut noodles) (or udon, somen, ramen noodles, etc.)
- 4.2 oz (120g) mung bean sprouts
- Kosher salt and black pepper, to taste
- 3 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp minced garlic
- 1 tbsp Korean beef stock powder (or chicken bouillon powder)
- Small pinch of MSG (optional)
Instructions
- 1
Thinly slice the onion and green onions. Cut the zucchini and potato into thin matchsticks. Thinly slice the mushrooms and chilies (if using).
- 2
In a small container, mix together Korean soybean paste, Korean chili paste, Korean chili pepper flakes, minced garlic, Korean beef stock powder, and MSG (if using).
- 3
In a wok (or pot), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add half of the beef. Cook for 1 to 2 minutes or until no longer pink. Remove from the wok and set aside.
- 4
Reduce the heat to low. To the same wok, add the seasoning paste. Fry for 1 to 2 minutes. Add 6 cups (1,440ml) of water and bring it to a boil over medium-high heat.
- 5
Once it starts to boil, add in the beef that we cooked earlier along with the potato, mushrooms, and green onions. Cook for 3 to 4 minutes or until the potato is halfway cooked.
- 6
Add in the onion. Rinse the noodles and immediately add them to the broth. Cook for 5 to 6 minutes or follow the package instructions. (If you're using dried noodles, cook them in a separate pot and add them to the broth.)
- 7
When the noodles are just about done, add in the zucchini and give it about 1 minute to cook.
- 8
While the noodles are cooking, in a separate pan over high heat, cook the remaining beef. It should take only 1 or 2 minutes. Remove from the pan and set aside. Don't wipe off the oil.
- 9
To the same pan, add some mung bean sprouts. Season with salt and pepper. Quickly stir-fry for 1 to 2 minutes.
- 10
Divide the noodles into serving bowls. Top with mung bean sprouts, beef brisket, green onions, and chilies (if using). Enjoy~!