👨‍🍳 조리법

1. 1

   Prepare the noodle dough: In a large bowl, whisk together the flour and 1 teaspoon of salt. Make a well in the center and crack in the egg. Gradually add about 1/4 cup of water, mixing with your hands or a wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic. The dough should be firm but pliable. Cover the dough tightly with plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.

   ⏱️ 10 minutes active + 30 minutes resting
2. 2

   Make the anchovy broth: While the dough rests, prepare the broth. In a large pot, combine 10 cups of water, cleaned dried anchovies, dried kelp, and the roughly chopped white parts of the scallions (and minced garlic, if using). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes. Do not boil the kelp for too long, as it can make the broth bitter. After 20 minutes, strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot.

   ⏱️ 30 minutes
3. 3

   Prepare the vegetables: Thinly slice the zucchini and potato into half-moons. Thinly slice the green parts of the scallions on a bias for garnish.

   ⏱️ 5 minutes
4. 4

   Roll and cut the noodles: Lightly flour your work surface and the dough. Roll the dough out as thinly as possible, aiming for about 1/16 to 1/8 inch thickness. If the dough is too springy, let it rest for another 5-10 minutes. Once rolled thin, fold the dough over itself several times (like folding a letter) to create layers. Using a sharp knife, cut the folded dough into thin noodles, about 1/8 to 1/4 inch wide. Gently unfold the noodles and dust them with a little extra flour to prevent sticking.

   ⏱️ 15 minutes
5. 5

   Cook the kalguksu: Bring the strained anchovy broth back to a rolling boil over medium-high heat. Add the sliced potatoes and cook for about 3-4 minutes until they begin to soften. Add the sliced zucchini and cook for another 2 minutes. Carefully add the freshly cut noodles to the boiling broth, stirring gently to separate them. Cook the noodles for 5-7 minutes, or until they float to the surface and are tender but still have a slight chew (al dente).

   ⏱️ 10-15 minutes
6. 6

   Season and serve: Once the noodles are cooked, taste the broth and season with soy sauce and salt as needed. Ladle the hot soup and noodles into individual serving bowls. Garnish generously with the sliced scallions. Serve immediately.

   ⏱️ 5 minutes