Kimchi Kalguksu is a spicy Korean noodle soup made with knife-cut wheat noodles, kimchi, clams, anchovy-kelp broth, green onion, Cheongyang chili pepper, and simple Korean seasonings.
It is warm, spicy, savory, and deeply comforting. The kimchi adds tangy heat, the clams add seafood depth, and the anchovy-kelp broth creates a clean but rich soup base.
This is a great Korean noodle dish for lunch or dinner, especially when you want something spicy, hearty, and satisfying.
What is Kimchi Kalguksu?
Kimchi Kalguksu is a Korean spicy noodle soup made with kimchi and kalguksu noodles.
The word “kimchi” refers to fermented Korean cabbage, and “kalguksu” means knife-cut noodles.
Traditional kalguksu is often made with a mild broth, clams, zucchini, potatoes, or chicken. Kimchi Kalguksu is a spicier version that uses kimchi to create a bold, tangy, and refreshing broth.
It is especially delicious when made with clams because the seafood flavor balances the spicy kimchi broth.
Recipe Information
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 1
Difficulty: Easy
Cuisine: Korean
Main Ingredient: Kimchi and kalguksu noodles
Best Served As: Korean noodle soup
Ingredients
Main Ingredients
1 serving kalguksu noodles
2/3 paper cup kimchi
1 paper cup clams
1/2 green onion
1 Cheongyang chili pepper
2.5 paper cups anchovy-kelp broth
1 tbsp sesame oil
Seasoning Ingredients
1 tbsp Korean soup soy sauce
1/2 tbsp minced garlic
1/2 tbsp gochugaru
Salt, to taste
Black pepper, to taste
Ingredient Notes
Kalguksu Noodles
Kalguksu noodles are Korean knife-cut wheat noodles.
Before adding them to the broth, shake off excess flour from the noodles. This helps prevent the soup from becoming too thick or cloudy.
Kimchi
Use well-fermented kimchi for the best flavor.
Sour kimchi gives the broth a deeper, tangier, and more refreshing taste.
If your kimchi is very large, chop it into bite-sized pieces before cooking.
Clams
Clams add a clean seafood flavor to the broth.
They pair especially well with kimchi and anchovy-kelp broth.
Make sure to clean and purge the clams properly before cooking.
Anchovy-Kelp Broth
Anchovy-kelp broth gives the soup a savory Korean-style base.
It makes the broth taste cleaner and deeper than using plain water.
Cheongyang Chili Pepper
Cheongyang chili pepper adds sharp heat.
If you prefer a milder soup, reduce the amount or skip it.
Sesame Oil
Sesame oil is used to stir-fry the kimchi first.
This step makes the kimchi flavor deeper and gives the soup a richer aroma.
How to Make Kimchi Kalguksu
Step 1: Prepare the Green Onion and Chili Pepper
Slice the green onion.
Chop the Cheongyang chili pepper.
Set them aside.
Step 2: Clean the Clams
Scrub the clams with coarse salt to clean the shells.
Rinse well.
To purge the clams, mix about 1 liter of water with 1 tablespoon of coarse salt.
Place the clams in a strainer and set the strainer in the salt water.
This helps prevent the clams from sitting directly on the sand they release.
Cover with a dark plastic bag or cloth and let them sit until they release impurities.
Step 3: Stir-Fry the Kimchi
Heat a pot over medium heat.
Add 1 tablespoon of sesame oil.
Add the kimchi and stir-fry for 1 to 2 minutes.
This step deepens the kimchi flavor and makes the broth richer.
Step 4: Add the Broth
Pour in 2.5 paper cups of anchovy-kelp broth.
Bring it to a boil.
Step 5: Add Clams and Noodles
Once the broth starts boiling, add the cleaned clams.
Shake off excess flour from the kalguksu noodles and add them to the pot.
Stir gently so the noodles do not stick together.
Step 6: Add Seasonings
Add:
- 1 tbsp Korean soup soy sauce
- 1/2 tbsp minced garlic
- 1/2 tbsp gochugaru
- A little salt
- A little black pepper
Stir well and continue boiling until the noodles are cooked and the clams open.
Step 7: Add Green Onion and Chili Pepper
Add the sliced green onion and chopped Cheongyang chili pepper.
Boil briefly.
Taste the broth and adjust with salt if needed.
Step 8: Serve
Turn off the heat.
Serve the Kimchi Kalguksu hot in a bowl.
Enjoy immediately while the noodles are chewy and the broth is hot.
Pro Tips
Stir-Fry the Kimchi First
Do not simply add kimchi to the broth.
Stir-frying kimchi in sesame oil first gives the soup a deeper, richer flavor.
Use Anchovy-Kelp Broth
Plain water can make the soup taste flat.
Anchovy-kelp broth adds savory depth and makes the spicy kimchi flavor more balanced.
Shake Off Excess Flour from the Noodles
Kalguksu noodles are often coated with flour.
Shake off the excess flour before adding them to the soup to prevent the broth from becoming too thick.
Clean the Clams Properly
Clams can contain sand.
Purge them in salt water before cooking for a cleaner broth and better texture.
Add Chili Pepper for Extra Heat
Cheongyang chili pepper gives the soup a sharp, spicy kick.
Use it if you want a stronger and more refreshing spicy flavor.
What to Serve with Kimchi Kalguksu
Kimchi Kalguksu pairs well with:
- Kimchi
- Musaengchae
- Korean pickled onions
- Gyeran Jjim
- Eomuk Bokkeum
- Gamja Jorim
- Buchujeon
- Tteokbokki
- Mandu
- Steamed rice
It is already filling on its own, but simple Korean side dishes make the meal more satisfying.
Storage Tips
Kimchi Kalguksu tastes best immediately after cooking.
The noodles continue absorbing broth as they sit, so the texture becomes softer over time.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
When reheating, add a little extra broth or water because the noodles will thicken the soup.
Freezing is not recommended because the noodle texture becomes poor after thawing.
Frequently Asked Questions
Can I make Kimchi Kalguksu without clams?
Yes.
You can skip the clams and use more anchovy-kelp broth.
The soup will still be delicious, but the seafood flavor will be lighter.
Can I use fresh kimchi?
You can, but sour kimchi tastes better.
Well-fermented kimchi gives the broth a deeper and more refreshing flavor.
Can I use other noodles?
Yes.
You can use udon noodles or fresh wheat noodles if you do not have kalguksu noodles.
The texture will be different, but the soup will still work.
Why is my broth too thick?
The noodles may have had too much flour on them.
Shake off excess flour before adding the noodles, or briefly rinse them if needed.
Can I make it spicier?
Yes.
Add more gochugaru or more Cheongyang chili pepper.
You can also add a little kimchi juice for extra tangy heat.
How do I know when the clams are cooked?
The clams are cooked when they open.
Discard any clams that stay closed after cooking.
Can I add vegetables?
Yes.
Zucchini, onion, mushrooms, or cabbage can be added.
Add firm vegetables earlier and soft vegetables near the end.
Final Thoughts
Kimchi Kalguksu is a spicy and comforting Korean noodle soup that is perfect when you want something warm, hearty, and refreshing.
With kimchi, clams, anchovy-kelp broth, kalguksu noodles, green onion, Cheongyang chili pepper, sesame oil, and simple seasonings, you can make a flavorful Korean noodle soup in about 30 minutes.
The key is to stir-fry the kimchi first, use a good broth, clean the clams properly, and shake off excess flour from the noodles before cooking.
If you want a spicy Korean noodle soup with chewy noodles and a clean, savory broth, this Kimchi Kalguksu recipe is a perfect choice.
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