Vegan Kal Guksu


First, we’re going to make the sauce that goes on top of the noodles. I start with minced garlic and jalepeno.

To the garlic and jalepeno, I add about two tablespoons of Korean hot chili flakes.

To that, I add two tablespoons of soy sauce and a teaspoon of sesame oil. Traditionally, it’s not made using chili flakes but I really like it – you can omit the chili flakes if you want. 🙂 Regardless of whether or not you add the chili flakes, you want to mix it all up and set it aside.

The only vegetables I’m adding in my soup are zucchini and potato. Slice them up nice and then and set them aside.

For the broth, you want to start with the same base as the Wonton Noodle Soup recipe (shiitake mushrooms, kelp, garlic). I also add two or three dried chili peppers into my base and let it simmer for 20-30 minutes.

After the broth has simmered for a while, add in your potato and zucchini. Let that cook for 3 minutes or so, and then add in your noodles. Cook for another 5 minutes and spoon everything into a serving bowl. Top with the chili flake sauce we made earlier and devour!

You would think that these noodles taste the same as the wonton noodle soup, but it’s surprisingly a completely different flavor. Cooking the potatoes and noodles directly in the broth makes it really thick and creamy – it allows those chewy noodles to be coated in that delicious broth.

10 cups mushroom broth
One small potato (julienne)
One small zucchini (julienne)
3 tbsp soy sauce
1 tsp sesame oil
2 tbsp Korean chili flakes
2 cloves minced garlic
1tbsp diced jalepeno
1 tsp sesame seeds
10 oz Korean kalguksu (noodles)

1. Prepare sauce by combining 2 tbsp soy sauce, sesame oil, chili flakes, minced garlic, and diced jalepeno. Set aside
2. Let mushroom broth come to boil and add 1 tbsp soy sauce, potato, and zucchini. Let simmer for 5 minutes.
3. Add noodles to the simmering broth and stir noodles around for 5 minutes.
4. Serve in a bowl – top with sauce and sesame seeds.

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