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Kalguksu
Korean Knife-Cut Noodle Soup
A comforting and hearty Korean noodle soup featuring hand-cut wheat noodles simmered in a rich anchovy broth with tender vegetables.
đ§ Ingredienser
- 2 cups All-purpose flour(Plus extra for dusting)
- 1 Eggs(Large)
- 1/4 cup Water(Approximately, may need slightly more or less)
- 1 teaspoon Salt(For the noodle dough)
- 1 cup Dried anchovies(Cleaned, heads and guts removed)
- 1 piece Dried kelp (dashima)(About 4x4 inches)
- 10 cups Water(For the broth)
- 1 Zucchini(Medium, thinly sliced into half-moons)
- 1 Potato(Medium, peeled and thinly sliced)
- 4 Scallions(Green parts thinly sliced on a bias for garnish, white parts roughly chopped for broth)
- 2 cloves Garlic(Minced, optional for broth)
- to taste Soy sauce(For seasoning broth)
- to taste Salt(For seasoning broth)
đšâđł Instruktioner
- 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.
â±ïž 10 minutes active + 30 minutes resting - 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.
â±ïž 30 minutes - 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.
â±ïž 5 minutes - 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.
â±ïž 15 minutes - 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).
â±ïž 10-15 minutes - 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.
â±ïž 5 minutes
đĄ Proffstips
- âFor a richer broth, you can add a piece of dried pollack (hwangtae) or a small piece of dried shiitake mushroom along with the anchovies and kelp.
- âThe key to good kalguksu is the texture of the hand-cut noodles. Don't overcook them; they should have a pleasant chewiness.
- âEnsure the anchovies are well-cleaned to avoid any fishy or bitter taste in the broth. Removing the heads and guts is crucial.
- âThe dough consistency can vary based on humidity and flour type. Adjust water slightly if needed.
- âIf you don't have time to make the noodles from scratch, good quality store-bought fresh kalguksu noodles can be used.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add seafood: Incorporate clams (like littleneck or cockles) during the last 5 minutes of cooking the noodles for a seafood kalguksu.
- Add chicken: Simmer a whole chicken or chicken pieces in the broth for a richer, chicken-flavored kalguksu.
- Vegetable additions: Add thinly sliced carrots, mushrooms (like shiitake or enoki), or Korean radish (mu) along with the zucchini and potato.