Vegan Kal Guksu

 

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

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

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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.

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

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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.

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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!

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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.

Ingredients:
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)

Instructions:
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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