Crispy Korean-Style Breaded Kalguksu
A unique twist on traditional Japanese noodle soup, featuring crispy breaded kalguksu and a savory Korean-inspired broth.
Ingredients
- ●1 package Kalguksu NoodlesAvailable at most Asian markets
- ●1/2 cup All-purpose Flour
- ●2 tablespoons Cornstarch
- ●1 Egg, beaten
- ●1/2 cup Panko Breadcrumbs
- ●1/2 cup Vegetable Oil
- ●2 tablespoons Soy Sauce
- ●2 tablespoons Gochujang
- ●1/4 cup Green Onions, chopped
- ●1 tablespoon Sesame Seeds
Instructions
- 1
1. Preheat the oil in a deep frying pan to 350°F (175°C).
- 2
2. In a shallow dish, mix together flour, cornstarch, and a pinch of salt.
- 3
3. In another dish, beat the egg.
- 4
4. In a third dish, place the panko breadcrumbs.
- 5
5. Dredge the kalguksu noodles in the flour mixture, shaking off excess.
- 6
6. Dip the floured noodles in the beaten egg, coating completely.
- 7
7. Roll the egg-coated noodles in the panko breadcrumbs to coat evenly.
- 8
8. Fry the breaded noodles in the hot oil until crispy and golden brown, about 2-3 minutes.
- 9
9. Remove the fried noodles from the oil and place on a paper towel-lined plate to drain excess oil.
- 10
10. In a large pot, combine soy sauce, gochujang, and 2 cups of water.
- 11
11. Bring the sauce to a boil, then reduce the heat to a simmer.
- 12
12. Add the green onions and sesame seeds to the sauce and stir to combine.
- 13
13. Add the fried noodles to the sauce and toss to coat.
- 14
14. Serve the crispy breaded kalguksu hot, garnished with additional green onions and sesame seeds if desired.