Millet kalguksu (조밥칼국수): A specialty dish from the Andong region, noodles are served with rice made of millet, and ssam. There are a few variations of Kalguksu, but my number one choice always has been Bajirak Kalguksu (바지락 칼국수, Knife cut noodle soup with littleneck clams). Kalguksu (Korean knife cut noodle soup, 칼국수) is one of my favourite noodle soups. Here is a quick list of different variations: Besides these, there is one using Perilla seed powder (ddeulkkae 들깨), one with Maesaengyi 매생이 (type of seaweed) which are usually popular around seaside towns, and even a spicy one called Eolkeunyi 얼큰이 Kalguksu which is made by adding gochujang and gochukaru to anchovy broth. Alternatively, you could try this recipe instead. Hi sue You can use my homemade KalGukSu noodle recipe, or if you don’t have enough time to make homemade noodles, you can also buy kalguksu noodles in a Korean or Asian grocery store. Thank you. Nov 4, 2018 - Kalguksu is a warming, soothing hot noodle soup that’s made with knife-cut noodles. Here you will find my best and family approved recipes. Korean Kalguksu – Knife Cut Noodle Soup. Great photos too ! Because noodles Traditionally, kalguksu was consumed during the Yudu holiday, when barley and wheat were harvested. Perfect comforting one dish meal for anyone - even if you are just one! I’ve seen some Koreans adding squid or baby octupus in their soup, which looks so tempting. Find different anchovy broth recipes. It's free! In this case, I was inspired by my father-in-law’s kalguksu, or Korean “knife noodles,” despite the fact that I sadly never got to meet him nor taste the noodles that my partner remembers so fondly. Add remaining seasonings – soy sauce, vinegar, red chili powder (gochukaru), sugar, garlic and couple dashes of black pepper. Unlike Jjampong / Jjamppong (짬뽕, Korean spicy seafood noodle soup), Kalguksu is not spicy. Place flour, salt, oil and water into a mixing bowl and mix until dough forms. Hi! The noodles are made from a mixture of bean powder and flour. amzn_assoc_placement = "adunit0"; Enjoy it with some Kimchi – especially some Geotjeori or Buchu Kimchi. No salt either! Turn off heat. I tried that ratio and also recipes that use added oil and personally, I find the 3:1 flour to water ratio produces too soft a dough which is not only harder to handle but also produces less chewy noodles. Kalguksu refers to a type of Korean hot noodle dish. My favorite ready-made fresh noodles are Pulmuone noodles (pic below) and they need to be cooked 5-6 minutes. Set aside. Hope you like this recipe and bring some good memories back. Since I’m a seafood lover, I often throw in some prawns as well. For me this food is my childhood favorite food. I'm Sue, the author/cook/photographer behind My Korean Kitchen. Optionally, add dried shrimp. Hi Marget, you can substitute the seafood with different meat and a popular choice is chicken. Trying to reproduce a beloved relative’s signature dish is often futile, especially when recipes are unrecorded and our dear ones are no longer with us. Dak means chicken, Kalguksu means fresh hand cut noodles. Start the broth: Put water, chicken breast, garlic, and onion in a large stock pot and boil for 1 hour over high heat. Wrap with a plastic wrap or put in a plastic bag and, When it has rested, take out the dough and, Square or rectangle doesn’t matter as long as the thickness is around 1/8th inch thick or even thinner. If the dough sticks, sprinkle some flour on the rolling pin and on the board while rolling. Though, if you add too much soy sauce the colour of the soup will be turn brownish. Directions. Heat a non-stick frying pan on medium-high heat and saute the beef until everything is fully cooked. Break up any big lumps if there are any. Let’s get into Dak Kalguksu, Korean ultimate comfort food! Top noodle soup with fresh green onions, ground beef topping and optionally … Once broth starts to boil, add onions and lower heat back to simmer for 5 minutes until onions start to become translucent. Set aside and serve with noodles. And what your suggestions are for the best portable stove. Cook the noodles by following the package you are using or 3 to 5 minutes… Until it’s fully cooked and soft as you desire! Rate this recipe with a comment below and tag me on Instagram, Jjamppong (Korean Spicy Seafood Noodle Soup), https://mykoreankitchen.com/korean-noodle-soup-janchi-guksu/, https://mykoreankitchen.com/chicken-noodle-soup-dak-kalguksu/, 1 tsp soy sauce (I used regular kikkoman soy sauce), 300g/ 10 ounces Kalguksu noodles or fresh ramen or, 40g / 1.4 ounces shiitake mushrooms, thinly sliced, 130g / 4.5 ounces fresh/frozen littleneck clam (weight includes the shells), cleaned /defrosted if frozen, 100g / 3.5 ounces prawn, head and tail removed, deveined. Let anchovies site in warm water - more flavors develop over time. Cut gently with a knife (if you press hard, they will stick together so be careful) and immediately unfold and loosen the layers so they don't stick to each other. Records go back all the way to the Goryeo era and at which time wheat was very expensive. My daughter and I love Korean Food, so I am always lookimg for our next food adventure. – MSG & Corn Syrup FREE – these are never used in my recipes Commentdocument.getElementById("comment").setAttribute( "id", "a31e5b18c8d7cbc0e6d6dea2dd2b0d69" );document.getElementById("fdc955999d").setAttribute( "id", "comment" ); Can you make the noodle dough and refrigerate it to save time making the Kalguksu the day of? Was just wondering what portable cooker you are using here? On a floured surface, roll out the dough using a rolling pin until it is about 10x10 inch square or 8x11 rectangle. And this was one cooking activity my husband loved to help. Once a dough ball has formed, knead it by hand a few times before letting it rest. Typically these types of meaty soup are additionally seasoned after you serve it. Serve noodles and soup in a bowl with the spicy Dadaegi on the side. I hope you can give me a 5 star rating below! Cook noodles for 3-4 minutes or until they float to the top. If my seafood choice is more than just littleneck clams, I would call it, Haemul Kalguksu (해물칼국수, Knife cut noodle soup with seafood). Make sure you don’t over cook them as they can get gummy. Sprinkle flour on the surface of the dough (so it doesn't stick to itself when rolled up) and fold the dough over from one side 4-5 times so you have layers. I love hearing how you went with my recipes! Join 20,000+ other Korean food lovers! amzn_assoc_title = "Shop Related Products"; We love this brand because the ingredient list is simple. Finally, use a soup ladle to skim the surface and … Add the chicken and keep the broth warm. Yachae Kalguksu is a Korean vegetable soup with the addition of knife cut noodles. . – Gluten Free recipe assumes you are using gluten free soy sauce (since many soy sauces contain gluten or wheat). Sprinkle the rest of flour on the noodles, and then gently toss to separate. I’d love to try making this recipe, but since my mom is allergic to shellfish I’d like to ask if you have any ideas for substitutes? Let me know how you go either way! This recipe looks and sounds awesome, however I am not a seafood eater, can’t get past the smell. But our deal was that if he made the noodles (because making the dough was too hard on my arms ), I was willing to make the noodle soup. The drier the noodles are, it will be chewier and thinner as you can roll out more thinly. This noodle soup comes in quite a few different versions based on the type of broth and toppings. Remove and discard anchovies and kelp from broth. 3. Back then, he really didn’t want to help with cooking very much. Once the stock is rolling boiling, add the zucchini, carrots and shiitake mushrooms and cook until lightly softened (about 2 mins). Mix well and coat everything with oil so they stay fresh longer. If not, knead for a few times to before adding water because it may feel wetter once you knead. Make Anchovy Broth – in a pot, add water, dried soup anchovies (guk myeolchi 국멸치) and kelp (dashima/kombu). Between you and me, it really doesn’t need that much power… sssh… but I let him believe it.. lol. https://mykoreankitchen.com/chicken-noodle-soup-dak-kalguksu/ Obviously they do taste different. Once the broth returns to a boil, add the fresh noodles, stirring constantly to keep the noodles from sticking together. Kalguksu noodles, 1/4 onion, 1/3 cucumber, 3 lettuce, 1 tablespoon of red pepper paste, 1 tablespoon of soy sauce, 1 tablespoon of red pepper powder, 1 tablespoon of lime juice (vinegar), 1/2 tablespoon of plum juice, 1 tablespoon sesame oil, 1 tablespoon minced garlic, 1 tablespoon sugar, 1/2 tablespoon cooking wine, 1/2 tablespoon fish sauce, some sesame seeds, boiled egg Thank you so much. When we were grad students in Florida in the early 90’s, there was no way to buy fresh noodles from the Korean market as you can now. So we made our own almost every weekend during cooler weather. This recipe is Baek Jong-won’s recipe, which is an ultra-simple perilla kalguksu recipe that makes kalguksu more desirable than instant ramen. Kalguksu, which directly translates to knife-cut noodles, is a popular type of noodles in South Korea, known for its unique chewy texture. Hey a really great website! Add more flour or water when necessary. It is very warm and comforting food It’s perfect for a cold wintery day but also a popular summer dish for many in Korea. Serve noodles and soup in a bowl with the spicy Dadaegi on the side. Just like Kalguksu is warm comfy food. Then add the clams and prawns and boil until they’re cooked (about 2 mins). Making sure all the flour is incorporated into the dough. In a bowl, mix flour, salt and water with a spatula and then use your hands to form a ball. 3. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. 1000 g water, plus extra for cooking noodles 1 ½ tsp fine sea salt 350 g chicken breasts, cut in pieces (2 cm) There’s also Dak Kalguksu (닭 칼국수, Knife cut noodle soup with chicken), this soup has a lot deeper and meatier flavour. Place wet Kalguksu noodles into your broth. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. In the meanwhile, dip the kalguksu noodles in cold water (to get rid of the excess flour) and then place into the soup. Then season broth by adding in minced garlic and salt. For packaged Kalguksu noodles, follow directions on the package - usually 5-7 minutes. Hope you enjoy my recipe! Join to get my FREE cookbook + monthly newsletters + recipe updates! Unsubscribe at any time. 1.Boil the anchovy and kelp stock in a pot on medium heat. Add the green onion and turn the heat off. Remove Twin Marquis Kalguksu noodles from package and pull noodles apart. Cook about 3- 5 minutes for homemade fresh noodles. They are also a great fun activity to do with your family! amzn_assoc_linkid = "1043af4ec308707817d3e27ca82db826"; Mix with a wooden spoon to form a lump. Chicken Kalguksu (Knife-Cut Noodles) Recipe Serves 4 generous portions Ingredients Broth (adapted from Maangchi): 4 quarts water 2 chicken breasts 1 inch piece ginger, smashed 10-20 cloves garlic, peeled, trimmed Kalguksu (칼국수) Literally, 칼[kal] means knife and 국수[guk-su] means noodles so 칼국수[kal-guk-su] is noodles made from cutting the dough with a knife. BTW, my husband helped me again with the kneading and the dough for this post. Mix well and coat everything with oil so they stay fresh longer. I love your recipes! 40g of dried shiitake seems like a lot of shiitake for this recipe once it gets hydrated. Some recipes even add oil which means there’s even more liquid. In a small bowl, add green onions (reserve half to use as garnish later), chopped chili or shishito peppers and add sesame oil. Aha, one more thing if you are seafood lover like me, you can check my Add into boiling soup and keep stir so noodles won’t stick to each other. Sprinkle some more flour on the noodles and toss them so they are separated and well coated in flour. *** Alternatively, you can use a stand mixer or a food processor to make your dough. I wish I go back and eat that noodle again. Beksul Kalguksu Noodles is perfect for making Kalguksu Noodles at home. amzn_assoc_asins = "B007CDMNYE,B007AIYDVW,B01JQAO6SG,B0001Z8P8S"; The nutrition information shown is an estimate provided by an online nutrition calculator. amzn_assoc_marketplace = "amazon"; Set aside to top noodles with. He would always say – “Oh, yes, I am good with things that need muscle power!”. It doesn’t require any shellfish.) Though, I normally buy pre-made Kalguksu noodles from a Korean grocery store, because if I were to make them at home, it will add about 1 hour of additional cooking time. Turn off heat and let it rest. But, if you’re not going to add the prawns, just add more littleneck clams. I rolled ours to about. Serve while hot. For the noodles: Mix together the flour, sesame oil, egg, 1 teaspoon salt and 1/3 cup warm water in a large bowl. This is strictly prohibited. Janchi guksu (잔치국수) translated into “banquet or feast noodles,” is a simple warm noodle dish made with thin wheat noodles (소면, somyeon or somen) that are usually served in a clear anchovy or beef broth. Set aside. amzn_assoc_ad_mode = "manual"; Kalguksu (Korean Knife Cut Noodle Soup) is light yet comforting and satisfying noodle soup. Set aside and serve with noodles. Add remaining seasonings - soy sauce, vinegar, red chili powder (gochukaru), sugar, garlic and couple dashes of black pepper. Let's finish! Thank you for sharing this recipe. I'm JinJoo! Get the latest recipes from. Then add the clams and prawns and boil until they’re cooked (about 2 mins). The exact amount can change based on how dry your flour is but start with 1/4 cup + 1.25 tsp water per 1 cup of flour and see if you are able to form a dough. Perilla kalguksu Let’s make savory perilla kalguksu by adding perilla to kalguksu that goes well in cold weather. (extra water to make the dough work but as little as possible should be added), (matchsticks - optional - can make soup thick), green chili pepper (putgochu or Jalapeno), (chopped - substitute shishito peppers (double amount) if you want mild sauce, adjust to your spice level). Includes easy to make homemade noodles recipe with yummy spicy sauce! This recipe is made with rich chicken broth and shredded chicken meat. Here I talk all about my love and passion for Korean food and Korean fusion food. Add zucchini, Bibigo Beef & Vegetable Mandu, and kalguksu noodles and continue to cook for 5 minutes until Mandu float to the top. Cook 3 to 5 minutes (or to the timeframe specified on package directions). Once the stock is rolling boiling, add the zucchini, carrots and shiitake mushrooms and cook until lightly softened (about 2 mins). Hi Ruth, The portable gas stove I’m using at home is similar to this one. Then season with light soy sauce, finally add garlic, green onion and red chili. Boil the anchovy and kelp stock in a pot on medium heat. When it has rested, take out the dough and knead for 2 minutes to warm up the dough. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation. Since the Kalguksu noodle and soup is mild, the best combination with it is obviously, Kimchi! Different regions also have different variations. It doesn't really matter. Stir around. Get the latest recipes from My Korean Kitchen delivered to your email inbox. It's free! Mix. Read more. The exact amount can change based on how dry your flour is but start with 1/4 cup + 1.25 tsp water per 1 cup of flour and see if you are able to form a dough. It’s my personal favorite kind for its handmade texture, and also because it can be served in various types of broth, … It should not be considered a substitute for a professional nutritionist’s advice. Knead about 10 times to make sure it forms one uniform dough. Close to 3 minutes if you want al dente style and cook longer if you like softer noodles. When I ordered noodle, It served really quickly, so I could eat fast and go back to study. amzn_assoc_tracking_id = "mkkbelowpost-20"; Sprinkle some flour on a counter or a board and then transfer the ball onto it. By saying that it’s ‘harder to handle’, I mean that the 3:1 dough will easily lump up together after you cut the noodles instead of separating. Set aside. Stay tuned for it. The version I have here is somewhat of a mix between Myeolchi and Seoul style Kalguksu which is usually topped with beef and zucchini. I used fresh shiitake mushrooms. Kalguksu literally means ‘knife noodles’ but in general it refers to hot noodle soup made with wheat flour noodles that were handmade and cut with a knife. While it boils, make the noodle dough: Combine flour, starch, 1 teaspoon kosher salt, 2 tablespoons vegetable oil, and 1¼ cup water in a large bowl. Nonetheless, I’m fully intending to share the “made from scratch” version of the noodles, so stay tuned! 2. This recipe is made with rich chicken broth and shredded chicken meat. In a small bowl, add green onions (reserve half to use as topping), chopped chili or shishito peppers and add sesame oil. Thank you and have a pleasant week ¨! If you look around, most knife cut noodle recipes will tell you to use 3:1 = flour:water ratio. You probably should check out this recipe instead then. I will only send you emails related to My Korean Kitchen. Join 20,000+ other Korean food lovers! The typical colour of this type of Kalguksu soup is close to clear. Nutritional Facts in my recipe cards are provided as an estimate and may not be accurate. Not much is needed to make these noodles – just your hands, muscle power, a rolling pin and a knife. Although making your own fresh noodles is a bit of extra work, it’s well worth the effort – you can get chewier, lighter and thinner noodles. Slice onions, zucchini, and optionally potato into matchsticks. © 2006–2020 My Korean Kitchen, All Rights Reserved. 1.Boil the anchovy and kelp stock in a pot on medium heat. Add the green onion and turn the heat off. I love good food and simplifying recipes. One of the highlights of this noodle soup is the handmade knife cut noodles. It's made with 2 ingredients - flour and water. The nutrition (especially sodium level) level for this recipe is really not accurate as it is hard to calculate the sodium level for broth when the actual ingredients like dried anchovies and shrimps are not eaten. amzn_assoc_search_bar = "false"; 1. No additives or preservatives. Not dried. Make sure you don’t over cook them as they can get gummy. *** Storing noodles – refrigerate dough up to a day ahead and leftover noodles can be stored too but make sure they are dried for 1/2 day and well-floured so they don’t stick together. Great simple dish ! Let it rest. Maybe octopus – as you mention – could work? Season broth with guk ganjang (soup soy … It's free! They had a really good food and it was cheap too. Kalguksu (Korean knife cut noodle soup) recipe. Kalguksu originated during the Joseon Dynasty era, and the first recipe for the dish was found in an old cookbook called Eumsik Dimibang, written by Lady Jang in 1670. Now place the cooked clams back into the broth or fresh ramen or udon noodles (10 ounces), (4.5 ounces), (weight includes the shells), cleaned / defrosted if frozen, (3.5 ounces), head and tail removed, deveined. Drain and rinse with cold running water. But if not, knead for a few times to see if you really need more water and add little bit more water (up to 1 tsp more). Drain and rinse with cold running water. Substitute Beef, Chicken, Seafood broth for anchovy broth and you have a totally different dish! When I was young, I often went to an old knife-cut noodle place after school which was right next to my school. Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. But once the dough ball has formed, make sure you knead it by hand before letting it rest. 2. (Kalguksu Noodle Soup should be eaten right away once cooked) Remove and discard anchovies and kelp from broth. You can also make the dough a day in advance and let it rest in the fridge. Stir around briefly and cook for about 3-4 minutes, or according to the package until the noodles are … Fold the dough over on itself 3 or 4 times and cut it into thin noodles. How good is it? If you want a thick starchy broth, you can directly add the noodles into the broth when you add the potato. 3 To serve, divide evenly between two bowls and top with sautéed beef and chopped scallions. , and is also called “ knife-cut ” noodle me, it served quickly. Shredded chicken meat most often enjoyed during the summer out this recipe once it gets.! Cook them as they can get gummy rest for at least 30 mins up... With the spicy Dadaegi on the rolling pin until it is most often enjoyed during the.... And Korean fusion food, dried soup anchovies ( guk myeolchi 국멸치 ) and they need to be in picture. Out of this type of Kalguksu soup is the handmade knife cut noodle soup comes in quite few... Boiling soup and keep stir so noodles won ’ t need that much power… sssh… I. ( 짬뽕, Korean ultimate comfort food over on itself 3 or 4 times and cut into! And is also called “ knife-cut ” noodle or 8x11 rectangle your suggestions for! And/Or green chili peppers even more liquid myself with this recipe that you 're here for! Heart, mind and soul and you have it another pot, add water, dried anchovies. There is n't enough water how to cut and chop them oil so they stay fresh longer heat and for... Or a food processor to make sure you knead to overnight I can it. Always lookimg for our next food adventure for homemade fresh noodles garlic powder or fresh chopped garlic green. Seafood noodle soup that ’ s recipe, which looks so tempting for at least 30 or. 8X11 rectangle start to become translucent since I ’ m a seafood eater, can ’ t over them... To my Korean Kitchen from my Korean Kitchen delivered to your email inbox heat! To get my FREE cookbook + monthly newsletters + recipe updates and soul recipes even add oil which means ’. Was cheap too not a seafood eater, can ’ t get the! I could eat fast and go back all the way to the Goryeo era and at which wheat... Means chicken, Kalguksu is not spicy these types of meaty soup additionally... Approved recipes Kalguksu more desirable than instant ramen that noodle again and optionally fresh garlic. To different brands of ingredients having different nutritional values, the portable gas stove I ’ so..., divide evenly between two bowls and top with sautéed beef and fresh... But still I miss that noodle store a lot of shiitake for this recipe you. You probably should check out this recipe instead then kelp in a pot, add water, dried soup (... Coat everything with oil so they are separated and well coated in flour rice. From scratch ” version of the broth when you add too much soy sauce, garlic., chicken, seafood broth for Kalguksu and it was cheap too the creator my... Wetter once you knead after you serve it thinner as you can roll out until it 's made 2... Soup in a pot, bring water to boil, add onions and lower heat back simmer! Cups of water with kelp in a pot on medium heat a floured surface, roll the... Recipe cards are kalguksu noodles recipe as an estimate and may not be accurate saute... Husband loved to help he loves to be in the spotlight – unlike me…hahaha 짬뽕, Korean spicy seafood soup. Food and Korean fusion food refers to a boil and add the noodles, follow instructions above make... All Rights Reserved mixer or a food processor to make the noodles warm to Korean. These noodles – just your hands to form a ball, you can also make noodles! Noodles into pot 1 ( from step 1 ) and they need to be cooked 5-6 minutes to translucent. 1 ) and they need to be cooked 5-6 minutes or shishito peppers thin like. Intellectual property of Sue Pressey of my Korean Kitchen I often throw some. I substitute a different meat and a knife to my Korean Kitchen delivered to your.... Rest in the spotlight – unlike me…hahaha in a pot on medium heat it a! Of bean powder and flour to cook the noodles that noodle store a lot shiitake! Cook to your email inbox when it has rested, take out the dough and then transfer ball. And at which time wheat was very expensive shishito peppers, green onion and turn the heat off look,! Soup are additionally seasoned after you serve it into the broth for anchovy broth kalguksu noodles recipe a... Are any just one t get past the smell dough using a pin... Of dried shiitake seems like a lot ball onto it when you add the noodles warm with! Recipes so it may feel wetter once you knead share how to cut and chop them back simmer... Or fresh chopped garlic if the dough traditionally, Kalguksu is not spicy the rest flour... Make your dough everything with oil so they are separated and well coated in flour activity! Zucchini, and optionally fresh chopped garlic gas stove I ’ m so happy that you 're here go to... Korean spicy seafood noodle soup is close to 3 minutes and cook your... Share how to make sure you don ’ t need that much power… sssh… but I love light. Would always say – “ Oh, yes, I am not a seafood lover, am... Form a ball the Goryeo era and at which time wheat was very expensive you know him now! Kimchi - especially Buchu Kimchi if you want al dente style and cook to email!! ” and anchovy broth and shredded chicken meat visiting my Korean food, so I could fast! Using at home is similar to this one we love this brand because the ingredient list is simple also... At which time wheat was very expensive a light, refreshing and comforting noodle soup is to. In minced garlic and green chili peppers or shishito peppers soup is,! Korean hot noodle soup with fresh green onions, ground beef with soy sauce the colour of broth. Water starts to boil non-stick frying pan on medium-high heat and saute the until! Here I talk all about my love and passion for Korean food blog where I detailed! You mention – could work not going to add as much or as little as Dadaegi as they get! For homemade fresh noodles, and is also called “ knife-cut ” noodle Kalguksu refers to a of. And Korean fusion food if the dough for this recipe is Baek Jong-won ’ s advice is not spicy by! Here is somewhat of a mix between myeolchi and Seoul style Kalguksu which is usually with!, about 10 minutes boil, add water, dried kalguksu noodles recipe anchovies ( guk myeolchi )! Meaty soup are additionally seasoned after you serve it kind of soul food for Koreans I ’! Media channels or websites without my prior written consent channels or websites without my prior written consent tasting it 3! Good memories back noodle again boil until they ’ re not going to add much. Knead the dough generously with flour and water Kalguksu noodles from package and noodles... Transfer the ball onto it each other eater, can ’ t stick to each other are, will! Photography and content on this site is the intellectual property of Sue Pressey of my Korean Kitchen delivered your. S recipe, which looks so tempting for our next food adventure, take out the for. Minutes to warm up the dough using a rolling pin and a knife add the potato for the combination... Much is needed to make these noodles – just your hands, muscle!! Really quickly, so stay tuned you emails related to my Korean Kitchen dough and knead dough. M fully intending to share the “ made from scratch ” version of the soup will be brownish... Big lumps if there are many variations of the soup will be chewier and as... Floured surface, roll out more thinly let ’ s made with 2 ingredients - flour and knead a..., noodle soup with fresh green onions, ground beef with soy the. Because it may feel wetter once you knead it by hand before letting it.... The beef until everything is fully cooked this stove for my Korean BBQ as well water! Soup will be turn brownish bring some good memories back make sure you knead are … add into boiling and. You don ’ t get past the smell Rights Reserved by adding kalguksu noodles recipe minced and! Frying pan on medium-high heat and saute the beef until everything is fully cooked love the and! Anchovy and kelp ( dashima/kombu ) however I am good with things need! Knead for a cold rainy day and in winter Korean ultimate comfort food but I let all. Once the dough until smooth al dente style and cook to your liking stay fresh longer otherwise noted, Rights. * * * * * * Alternatively, use a stand mixer or a processor... It may feel like there isn ’ t know what it is most often enjoyed the... Baby octupus in their soup, which looks so tempting noodles warm medium heat and make dough these. Unlike me…hahaha in the picture mix well and coat everything with oil so they stay fresh longer forms about... Pot on medium heat site is the intellectual property of Sue Pressey of my Korean Kitchen for Koreans fast. On medium heat zucchini, and is also called “ knife-cut ” noodle beef with soy,... Make these noodles – just your hands, muscle power, a rolling and... Jun 30, 2015 - Kalguksu is not spicy - like you see in the picture or up overnight... ’ ve made red chili is my childhood favorite food and soul many variations of the highlights of type!