Jangkalguksu(Korean Spicy Noodles) is a type of kalguksu
(Korean chopped noodles) made with red pepper paste and soybean paste
It's one of representative foods of Kangwon-do Province
It one of the foods that you must try when you visit Gangneung
Put some of the pastes in anchovy stock and it's going to be savory, which is one of the most representative flavors of Korean cuisine
It varies by region but sometimes they put some clams or other seafoods, or even meats
But today, I made Gangneung style Jangkalguksu at home!
2 Servings
Knife chopped noodles(2 servings), Potato(1), Onion(1/2), zucchini(1/2), Green onion(1/2) eggs (2), Crushed seaweed, sesame seeds (a little bit)
Anchovy stock: dried anchovies for stock (a handful), kelp (10cm X 10cm, 1 sheet), water (2L)
Seasoning: red pepper paste (2.5 Tbsp), soy sauce (1Tbsp) bean paste (0.5 Tbsp), Minced garlics (1 Tbsp), Salt (a little bit)
1. Heat up 2L of water, a handful of dried anchovies, and a sheet of sea tangle in a pot and when it boils scoop out the kelp and boil it again for another 7 minutes
2. Chop the potato, onion, and zucchini into strips and chop the leek into big pieces
3. Put the potato and onion into the anchovy stock and boil them for 3 mins
4. Put 2.5 Tbsp of red pepper paste, 0.5 Tbsp of bean paste into the stock and resolve them well
5. Wash the noodles in water to remove all the unnecessary starch
6. Put the noodles into the stock and boil it for about 4 mins (Boiling time can vary depending on the thickness of the noodles, check the instructions on the package)
7. Put the zucchini and the leek and season it with one Tbsp of soy sauce, one Tbsp of minced garlic, and some salt
8. Put one beaten egg into the pot and swirl it in a circular motion
Put the jangkalguksu in a bowl and enjoy it with some crushed seaweed and sesame seeds
Now you can make this deep and savory Jangkalguksu from Gangneung by yourself
so try it at home for yourself!
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