Handcut Noodles (Kalguksu)
Handcut Noodles or Kalgulsu is a Korean comfort food. It has a light but rich and flavorful broth paired with homemade chewy and bouncy noodles.
Servings: 2 servings
Ingredients
Dough
- 250 grams Flour
- 1/4 tsp Salt
- 1 tbsp Oil
- 100 grams Water
Vegetables & Seafood
- 50 grams Onion Julienned
- 25 grams Carrots Julienned
- 50 grams Zucchini Moon-shape sizes
- 75 grams Potato Cut into matchsticks
- 1 pc Korean Chili Pepper Sliced
- 8 pcs Shrimp
- 10 pcs Baby Clam
Soup
- 5 Cups Water
- 1 pc Dried Herring Fish
- 5 pc Dried Anchovies Remove head and guts
- 10 pcs Dried Shrimp
- 2 inch Dried Pollack
- 4 pcs Dried Kelp
- 1 tbsp Garlic Minced
- 1 1/2 tbsp Soup Soy Sauce
- 1 tbsp Fish Sauce
- Salt and Pepper To taste
- Hondashi Optional, To taste
Garnish
- 1 stalk Scallion Chopped
- 1 pc Seaweed Paper Cut into matchsticks
- Sesame Seed
Instructions
Knife-cut Noodles
- Combine flour, salt, oil, and water in a mixing bowl and roughly mix with chopsticks.
- Once crumbly dough forms, transfer to a flat surface and start kneading with your hand.
- Once smooth, roll it into a ball, wrap it with saran wrap, and place it in the refrigerator for 30 minutes.
- After 30 minutes, remove the dough from the wrap and place it on a flat surface. Flatten the dough and roll until 1/3 of an inch thick. Sprinkle flour as you roll.
- Fold the dough in half about 2 times. Sprinkle flour as you fold.
- Slice noodles about 1/3 of an inch thick to create noodle strands.
- Fluff the noodles and sprinkle flour to separate strands. Cover with a towel and set aside.
Kalguksu Seafood Broth
- In a pot, boil herring, anchovies, shrimp, pollock, and kelp on high heat for 30 minutes. Take out the kelp after 10-15 minutes and bring heat to medium.
- In the process, remove any floating scum from the soup.
- After boiling, strain the soup to remove items and put clear broth back in the pot to boil.
- Season the soup with garlic, soy sauce, fish sauce, hondashi, and salt & pepper. Taste and adjust accordingly.
Final Assembly
- Chop up the vegetables and prepare your seafood.
- Once seafood broth is tasty, add in the vegetables and seafood to cook.
- In a separate pot, boil the knife-cut noodles for 2 minutes. Drain and wash with cold water. Place on a bowl for serving.
- Add the broth, veggies, and seafood into the bowl, and garnish with scallions, seaweed paper, and sesame seeds.