CookGo
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Spicy Jang Kalguksu

Coût $10, économiser $8

Source: Recommended by CookGo

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main Ingredients

    • 2 servings kalguksu noodles
    • 🥔 1/2 potato, sliced
    • 🧅 1/4 onion, sliced
    • 🥒 1/4 zucchini, sliced
    • 🌱 1/4 stalk green onion, sliced
    • 1 green chili, sliced
    • 🍄 1 handful oyster mushrooms

  • Broth Ingredients

    • 🐟 15 dried anchovies
    • 4 sheets kombu
    • 🦐 12 dried shrimp
    • 💧 1 liter water

  • Seasoning Ingredients

    • 1 tbsp gochujang
    • 1 tbsp doenjang
    • 1/2 tbsp minced garlic
    • 1 tbsp chili powder
    • 1 tbsp soy sauce

ÉTAPES

1

In a pot, add water, dried anchovies, kombu, and dried shrimp. Boil for 10 minutes, then remove the kombu and simmer for another 5 minutes.

2

While the broth is simmering, slice the potato, onion, zucchini, green onion, and green chili. Tear the oyster mushrooms into smaller pieces.

3

Strain the broth and dissolve gochujang, doenjang, and chili powder into it. Use a sieve to ensure the doenjang is fully dissolved.

4

Add the sliced potato, onion, and zucchini to the broth. Bring it to a boil.

5

Add the kalguksu noodles and oyster mushrooms. Boil until the noodles are cooked through.

6

Stir in minced garlic, soy sauce, green onion, and green chili. Simmer briefly and adjust seasoning with additional gochujang if needed.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 12g
    Protéines
  • 60g
    Glucides
  • 5g
    Graisses

💡 Astuces

For a milder version, reduce the amount of chili powder and green chili.Leftover broth can be stored in the fridge for up to 3 days.Add a boiled egg or sliced beef for extra protein.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.