Spicy Bibim Kalguksu
Hand-torn noodles in a gochujang-spiked broth, tossed with crispy fried vegetables and a runny egg. One bowl, 25 minutes, pure comfort.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 16g
Ingredients
- 1 cup all-purpose flour
- 2 tbsp gochujang (Korean red chili paste)
- 1 medium zucchini
- 1 medium carrot
- 4 oz shiitake mushrooms
- 2 tbsp sesame oil
- 2 whole eggs
- 4 cups vegetable broth
Instructions
- 1
Mix flour with 0.5 cup water and a pinch of salt until shaggy. Knead 2 minutes until smooth, then let rest 5 minutes.
- 2
Slice zucchini, carrot, and mushrooms into thin matchsticks. Heat 1 tbsp sesame oil in a skillet over medium-high.
- 3
Fry vegetables in batches until edges curl and brown slightly, ~3 minutes total. Transfer to a plate, sprinkle with salt.
- 4
Bring broth to a boil in a large pot. Tear dough into bite-sized pieces and drop them in, stirring gently until they float.
- 5
Stir in gochujang until dissolved. Slide 2 eggs into the simmering broth and cook until whites set, ~2 minutes.
- 6
Divide noodles and broth between bowls, top with fried vegetables, drizzle remaining sesame oil, and serve immediately.
Tools you’ll need
- large mixing bowl
- 12-inch skillet
- large pot (4-quart or bigger)
- spoon
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