Kimchi kalguksu / How to make spicy and clean kalguksu without t
To eat up the sour kimchi, I made a bowl of spicy kimchi noodles with commercial noodles. Which team do you like the soup with kalguksu? There will be a variety of people, including Geoljukpa, Neatpa, Plainpa, and Spicypa, but today's kimchi noodle style is a style of boiling noodles separately and boiling them spicy without being thick. If you have a taste, enjoy your meal.
2 serving
Within 30 minutes
팍스곰
Ingredients
  • ripe kimchi
    370g
  • Raw kalguksu
    2serving
  • Cheongyang red pepper
    2ea
  • Red pepper
    1ea
  • crushed garlic
    1spoon
  • Sea tangle
    1piece
  • anchovy broth
    1handful
  • the liquid of tuna
    2spoon
  • MSG
    1~2little
  • Sugar
    1.5spoon
Cooking Steps
STEP 1/10
Cut the cheongyang pepper and red pepper diagonally and prepare 1 spoon of ground garlic.
STEP 2/10
Pour 1,500cc of water into a pot or deep pan and boil the broth with kelp and anchovies for soup.
Boil over high heat for 10 minutes.
STEP 3/10
After 10 minutes, take out the ingredients again and boil it with sour kimchi and ground garlic in the broth.
STEP 4/10
When it starts to boil, add 2 spoons of tuna sauce and season.
STEP 5/10
Add a little seasoning to enhance the flavor.
Add 1 or 2 skewers of Miwon and adjust it to your taste.
After seasoning, when it boils again, lower the heat to low and boil the noodles.
STEP 6/10
Pour water into a pot and boil it when it boils up, add the noodles and boil.
Once it boils up, pour 1 cup of cold water and repeat boiling again, turn off the heat at the third boil and rinse the starch with cold water.
STEP 7/10
Drain the noodles with the starch removed in a strainer.
STEP 8/10
Put the boiled noodles in the broth and boil them over high heat.
STEP 9/10
Add a spoon and a half of sugar to neutralize the sour kimchi.
STEP 10/10
Before the soup becomes murky and thick, add Cheongyang red pepper and red pepper, make it spicy, and turn off the heat.
Kalguksu noodles can be bland than the first seasoning, so it's better to season the soup from the beginning to the point where you think it's a little strong.
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