Better Than Ramyun! Korean Gochujang Noodle Soup, Jang Kalguksu

Ingredients

• 0.5 medium onion Onion (sliced, not too thin not too thick)
• 120 grams Zucchini (cut into thin matchsticks)
• 2 pieces Shiitake Mushrooms (sliced; can substitute oyster or butter mushrooms)
• 1 medium potato Potato (cut into thin matchsticks)
• 150 grams Ground Beef (lean ground beef)
• 200 grams Wheat Noodles (any wheat noodles (Korean knife‑cut, udon, ramen); rinse if starchy)
• 2 stalks Green Onions (separate white part for broth, green part for garnish)
• 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 0.5 tablespoons Soy Sauce (low‑sodium preferred)
• 1 teaspoon Granulated Sugar
• a pinch Black Pepper (freshly ground)
• 1 tablespoon Garlic (minced)
• 3 tablespoons Gochujang (Korean fermented chili paste)
• 1 tablespoon Doenjang (Korean fermented soybean paste)
• 1 tablespoon Curry Powder (mild curry powder)
• 1 tablespoon Korean Chili Flakes (gochugaru)
• 1 tablespoon Korean Beef Stock Powder (or chicken bouillon powder)
• 0.25 teaspoon MSG (optional, enhances umami)
• 1 tablespoon Toasted Sesame Seeds (ground for garnish)
• 1 sheet Toasted Seasoned Seaweed (shredded for garnish)

Instructions

1. Prepare Vegetables

   Slice half an onion, cut 120 g zucchini into thin matchsticks, slice the shiitake mushrooms, cut the potato into thin matchsticks, and chop the green onions separating the white part from the green tops.

   Time: PT10M

2. Sauté Ground Beef

   Heat 2 Tbsp oil in the wok over medium heat. Add 150 g ground beef, break it up, and sauté until no longer pink, about 2 minutes.

   Time: PT2M

   Temperature: medium

3. Add Basic Seasonings

   Stir in 0.5 Tbsp soy sauce, 1 tsp sugar, and a pinch of black pepper. Cook for 1 minute.

   Time: PT1M

   Temperature: medium

4. Incorporate Aromatics and Pastes

   Add the white part of the green onions, 1 Tbsp minced garlic, 3 Tbsp gochujang, 1 Tbsp doenjang, 1 Tbsp curry powder, and 1 Tbsp Korean chili flakes. Stir‑fry for 3 minutes until a fragrant chili oil forms.

   Time: PT3M

   Temperature: medium

5. Add Water and Bring to a Boil

   Pour in 6 cups water, increase heat to medium‑high, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

6. Cook Potatoes and Mushrooms

   Add the thin‑cut potatoes and sliced shiitake mushrooms to the boiling broth. Reduce to a gentle simmer and cook for 9 minutes, or until potatoes are just tender.

   Time: PT9M

   Temperature: medium

7. Add Onion and Noodles

   When the potatoes are halfway done, add the sliced onion and the noodles. Cook according to package instructions, about 5 minutes. If using starchy noodles, rinse quickly after cooking.

   Time: PT5M

   Temperature: medium

8. Grind Toasted Sesame Seeds

   Place 1 Tbsp toasted sesame seeds in a Ziploc bag and crush with a rolling pin or spoon until finely ground.

   Time: PT2M

9. Finish with Zucchini

   Add the zucchini matchsticks to the pot and cook for 1 minute, just until bright green and tender.

   Time: PT1M

   Temperature: medium

10. Serve and Garnish

    Ladle the soup into serving bowls. Top each bowl with shredded toasted seaweed, the green tops of the green onions, and the ground toasted sesame seeds.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Zucchini: cucumber
• Instead of Shiitake Mushrooms: oyster mushrooms, butter mushrooms
• Instead of Potato: sweet potato
• Instead of Ground Beef: ground pork, ground turkey
• Instead of Wheat Noodles: udon noodles, ramen noodles
• Instead of Green Onions: chives
• Instead of Soy Sauce: tamari
• Instead of Korean Beef Stock Powder: chicken bouillon

Equipment Needed

• Cutting Board
• Chef's Knife
• Wok or Large Pot
• Wooden Spoon or Spatula
• Ziploc Bag (optional)
• Rolling Pin or Spoon (optional)
• Ladle (optional)
• Serving Bowl

Critical Steps — Do Not Skip

• Sauté ground beef until fully cooked.
• Stir‑fry gochujang, doenjang, and spices to create chili oil.
• Cook potatoes until tender before adding noodles.
• Add zucchini only at the final minute.
• Grind toasted sesame seeds for garnish.

Chef Tips from the Video

• Rinse starchy noodles quickly under cold water to stop cooking and remove excess starch.
• Use high‑quality gochujang for authentic flavor and balanced heat.
• Adjust spiciness by adding or reducing the amount of gochujang and chili flakes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Freeze broth separate from noodles for up to 1 month; thaw and reheat, then add freshly cooked noodles.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth base (beef, gochujang, doenjang) a day ahead and refrigerate.
• Pre‑chop all vegetables and store them in separate containers.
• Cook noodles just before serving to keep them from soaking up too much broth.

Frequently Asked Questions