How to Make Bulgwang-dong Myeongdong Kalguksu

1. 1

   1. Prepare the Broth Base Pour 1500ml of beef bone broth and 500ml of water into a large pot [01:13]. Add coarse salt and natural seasonings to season the base, then bring to a boil [01:47].

2. 2

   2. Prepare Vegetable Topping Slice one onion into 1cm thick pieces, thinly slice shiitake mushrooms, and cut chives into 2-3cm lengths [02:15]. Stir-fry the sliced onions in a pan with a bit of oil, a spoonful of minced garlic, and 1/3 tsp of salt until half-cooked [03:10]. Transfer the fried onions to a bowl and mix with 1 tbsp of chili powder, the sliced mushrooms, chives, and ground pepper [03:53].

3. 3

   3. Prepare Meat Topping Dice half an onion into small cubes [04:50]. In a pan, stir-fry ground beef with oil, 1 tbsp soy sauce, 1 tbsp minced garlic, and 0.5 tbsp ginger syrup [05:00]. When the meat is no longer red, add the diced onions and fry until softened [05:33]. Finish with a dash of ground pepper [06:17].

4. 4

   4. Boil Noodles Rinse the fresh kalguksu noodles in cold water briefly to remove excess starch [06:42]. Add the noodles to the boiling broth and stir gently to prevent them from sticking together [06:46]. Cook the noodles for 3-5 minutes depending on your preferred texture (3 mins for chewy, 5 mins for soft) [07:07].

5. 5

   5. Assembly and Serving Place the cooked noodles and broth into serving bowls [07:46]. Top generously with the prepared vegetable and meat garnishes [07:49]. Optionally, add chopped pickled chili peppers on top for an extra kick of flavor before serving [08:11].