[Vegan Kalguksu] Cozy & Hearty Korean Knife-Cut Noodle Soup 🍜 Comforting Plant-Based Recipe - Korean vegan food

Vegan Kalguksu is one of the coziest Korean noodle soups—warm, hearty, and deeply comforting. Made with hand-cut noodles and a soothing vegetable broth, this dish is naturally satisfying without any meat or seafood. Here’s my go-to vegan version that delivers full flavor with simple ingredients!

• Why Kalguksu Is Easy to Veganize
• Vegan Kalguksu Recipe: Step-by-Step
• Broth Enhancing Tips & Storage

Kalguksu is a Korean knife-cut noodle soup with soft, chewy noodles and a comforting broth. Because most of the flavor comes from vegetables, it’s naturally simple to make fully vegan. When I first tried making vegan Kalguksu at home, I was surprised by how rich the broth tasted using only plant-based ingredients. Let me share the exact method I use on chilly days when I crave a warm bowl of noodles!

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Why Kalguksu Is Easy to Veganize

▲ Traditional Kalguksu can be made rich and flavorful using only vegetables.

Kalguksu usually includes a seafood or chicken broth, but you can easily create deep flavor using:

• Onion & garlic for savory base
• Zucchini & potatoes for body and sweetness
• Dried shiitake mushrooms for umami
• Knife-cut noodles (vegan-friendly wheat noodles)
• Salt, soy sauce, and sesame oil for seasoning

The result is a light yet deeply comforting broth—completely plant-based, budget-friendly, and perfect for cold-weather meals.

🍚 Try This Too: Vegan Bibimbap Bowl

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Vegan Kalguksu Recipe: Step-by-Step

▲ Soft knife-cut noodles absorb the vegetable broth perfectly.

Here’s my simple vegan version that’s ready in under 25 minutes:

Ingredients (2 servings)

• 200g knife-cut noodles (kalguksu noodles)
• 1/2 onion, sliced
• 1 zucchini, sliced thin
• 1 small potato, diced
• 2 dried shiitake mushrooms
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1 tbsp sesame oil
• Salt & pepper to taste

Step 1. Simmer onion, potato, and shiitake mushrooms in 3 cups of water.

Step 2. Add minced garlic and soy sauce for flavor.

Step 3. When potatoes soften, add noodles and cook 5–6 minutes.

Step 4. Add zucchini and simmer 2 minutes more.

Step 5. Finish with sesame oil and adjust seasoning.

🥬 Enjoy With: Vegan Kimchi (No Fish Sauce)

Tip! If the broth tastes light, simmer mushrooms longer—they naturally add depth and umami.

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Broth Enhancing Tips & Storage

▲ A drizzle of sesame oil completes this cozy vegan noodle soup.

For even richer vegan Kalguksu, try these add-ons:

• Add dashima (kombu) to the broth for natural umami.
• Use sweet corn for subtle sweetness.
• Add pan-fried tofu slices for extra protein.
• Top with green onions and black pepper.
• Store leftovers for 1–2 days; reheat with extra water.

🍳 Want Something Heavier? Try Vegan Kimchi Fried Rice

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FAQ

Q1. Are kalguksu noodles vegan?

Yes—most Korean knife-cut noodles are made from wheat flour and water only.

Q2. Can I make the broth richer without seafood?

Use shiitake mushrooms, dashima, or caramelized onions for natural depth.

Q3. Can I add tofu?

Absolutely—pan-fried tofu slices make a great protein addition.

Q4. Why does my broth taste bland?

Simmer vegetables longer or add a small amount of soy sauce to enhance flavor.

Q5. Can I meal-prep Kalguksu?

Store noodles and broth separately to prevent sogginess.

💬 If this recipe was helpful, tap the ❤️ and feel free to leave your questions in the comments!

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🧊 Vegan Kkakdugi: Crunchy Radish Kimchi