Gochujang Kalguksu Bowl
Chewy hand-pulled noodles tossed with a spicy gochujang sauce, fresh veggies, and a runny egg. One pan, under 20 minutes — the Korean comfort dinner that tastes like a restaurant but feels like home.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 1.5 cups all-purpose flour
- 3 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 1 medium zucchini
- 4 oz shiitake mushrooms
- 2 whole scallions
- 2 whole eggs
Instructions
- 1
Mix flour with 0.5 tsp salt and cold water (about 0.75 cup) until a shaggy dough forms; knead 2 min until smooth.
- 2
Slice zucchini and mushrooms into thin matchsticks. Chop scallions, keeping white and green parts separate.
- 3
Bring 4 cups salted water to boil in a large shallow skillet or pot. Tear dough into 2-inch pieces and drop in.
- 4
Add zucchini and mushrooms, stirring gently. Simmer 3 minutes until noodles float and veggies soften.
- 5
Stir gochujang and sesame oil into the broth until dissolved. Crack eggs into the center and cover 2 minutes until whites set.
- 6
Top with scallion greens. Serve immediately with a spoon and chopsticks, stirring everything together before eating.
Tools you’ll need
- large shallow skillet or wide pot (12-inch preferred)
- spoon
- chopsticks or fork
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