I had a warm bowl of Yukgaejang Kalguksu.
Yukgaejang is one of Korea’s representative nourishing soup dishes, made by simmering beef, green onions, bracken fern, and taro stems in a spicy broth seasoned with chili oil and red pepper powder. It’s known for its deep umami flavor and comforting spiciness, and it’s traditionally eaten with rice.
By adding noodles to this classic soup, Yukgaejang Kalguksu was created—and it’s absolutely delicious.
Threw some Korean dumplings (mandu) into my ramyeon and it was perfection! Simple combo, ultimate comfort. Who’s tried this? 😋
Do you have any foods you’ve been eating a lot lately? I’ve been eating mandu-guk (dumpling soup) really often. Somehow, I got hooked—sometimes I make it with rice cakes added (tteok-mandu-guk), sometimes…
Classic Korean comfort combo. What’s your favorite tteokbokki brand or style?
This is the breakfast on the second day after a warm night’s sleep~ They served ramen with slightly thick noodles and added fish cakes, and as a side, we had assorted jeon…
I had a bowl of kalguksu at Gwangmyeong Market. Freshly made noodles dropped straight into a big pot of broth, then finished with seaweed and green onions. Simple, comforting, and exactly what…
This is makguksu tossed with Korean perilla oil. It’s simple but very aromatic — buckwheat noodles coated in nutty perilla oil, topped with seaweed and sesame seeds. Light, clean, and surprisingly addictive.
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