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KOREAN

Kalguksu

Knife-cut wheat noodles in a clear, savory broth—built from beef stock you already have, finished with soy, garlic, and scallion.

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Start from beef bone broth (or a mix with chicken bone broth) as foundational broth. This pass seasons the liquor and cooks fresh kalguksu noodles in the pot—no new bone extraction.

Ingredients

  • 2.5–3 L beef bone broth or chicken bone broth
  • 300–400 g fresh or dried kalguksu noodles
  • Light soy sauce, garlic, scallion, salt
  • optionalZucchini or potato, thin-sliced
  • optionalShiitake or dried kelp for depth

Method

  1. Warm the bone broth; season lightly with soy, garlic, and salt.
  2. Add hard vegetables if using; simmer until just tender.
  3. Add kalguksu noodles; cook until chewy-tender per package.
  4. Finish with scallion and white pepper; serve immediately.