Kalguksu Korean Knife Cut Noodle Soup Recipes

KALGUKSU (KOREAN KNIFE CUT NOODLE SOUP)

Steps:

• Boil the anchovy and kelp stock in a pot on medium heat. Add the soy sauce, minced garlic and salt to season the stock. Once the stock is rolling boiling, add the zucchini, carrots and shiitake mushrooms and cook until lightly softened (about 2 mins). Then add the clams and prawns and boil until they're cooked (about 2 mins). Make sure you don't over cook them as they can get gummy.
• (Ideally at the same time as step 1) In a separate pot, boil the noodles in rolling boiling water until cooked (2 to 3 mins). Drain and rinse with cold running water. Set aside.
• Add the noodles into pot 1 (from step 1) and boil for one minute to make the noodles warm. Stir around. Add the green onion and turn the heat off. Serve while hot.

QUICK KOREAN KNIFE-CUT NOODLE SOUP (KALGUKSU) RECIPE BY TASTY

Steps:

• Make the broth: Add the water, anchovies, and kombu to a large pot. Bring to a simmer over medium heat.
• Add the zucchini, carrots, and shiitake mushrooms and cook for 4-5 minutes, until the vegetables are tender. Remove the pot from the heat and set aside.
• Make the soup: Meanwhile, bring a medium pot of water to a boil. Add the noodles and cook until tender, about 3 minutes, stirring to keep the noodles from sticking to each other. Rinse the noodles under cold water to stop the cooking process.
• Add the cooked noodles to the broth and bring to a boil. Cook for about 1 minute to heat the noodles through.
• Ladle the soup into bowls and top with green and red Thai chiles, garlic, soy sauce, salt and pepper.
• Enjoy!

KALGUKSU (KOREAN KNIFE-CUT NOODLE SOUP)

Steps:

• In a bowl, mix flour, salt and water with a spatula and then use your hands to form a ball. Making sure all the flour is incorporated into the dough. My recipe uses less water than most recipes so it may feel like there isn't enough water. 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. 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).
• Once a dough ball has formed, sprinkle some flour on a counter or a board and then transfer the ball onto it. Knead about 10 times to make sure it forms one uniform dough. Cover with a plastic wrap or put in a plastic bag and let it rest for 30 minutes or more. You can also make the dough a day in advance and let it rest in the fridge.
• When it has rested, take out the dough and knead for 2 minutes to warm up the dough. On a floured surface, roll out the dough using a rolling pin until it is about 10x10 inch square or 8x11 rectangle. It doesn't really matter. If the dough sticks, sprinkle some flour on the rolling pin and on the board while rolling. Roll out until it's nice and thin - like you see in the picture.
• 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. 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. Sprinkle some more flour on the noodles and toss them so they are separated and well coated in flour. Set aside uncovered until you are ready to cook the noodles.
• *** Alternatively, you can use a stand mixer or a food processor to make your dough. But once the dough ball has formed, make sure you knead it by hand before letting it rest.
• Season ground beef with soy sauce, cooking rice wine (mirin) and garlic powder or fresh chopped garlic. Mix.
• 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. Set aside to top noodles with.
• In a small bowl, add green onions (reserve half to use as garnish later), chopped chili or shishito peppers and add sesame oil. Mix well and coat everything with oil so they stay fresh longer.
• Add remaining seasonings - soy sauce, vinegar, red chili powder (gochukaru), sugar, garlic and couple dashes of black pepper. Set aside and serve with noodles.
• If making fresh noodles, follow instructions above and make dough. Let it rest.
• In a pot, add water, dried soup anchovies (guk myeolchi 국멸치) and kelp (dashima/kombu). Optionally add dried shrimp.
• Simmer UNCOVERED, for 30 minutes while you make the noodles. Turn off heat and let it rest. Let anchovies site in warm water - more flavors develop over time.
• Slice onions, zucchini, and optionally potato into matchsticks.
• Chop all green onions, garlic and green chili peppers OR shishito peppers. If using shishito peppers, double the amount.
• Remove and discard anchovies and kelp from broth.
• Bring broth to boil. Season broth with guk ganjang (soup soy sauce) and sea salt. Taste. Should be a little bit on the salty side since noodles will make it less salty.
• Once broth starts to boil, add onions and lower heat back to simmer for 5 minutes until onions start to become translucent.
• Turn heat back on to medium-high and add zucchini and noodles. If using packaged noodles, follow instructions on the package on cooking time. Add some chopped garlic and green onions now or later, fresh, as toppings. (I like the stronger fresh flavor as fresh toppings).
• Cook about 3- 5 minutes for homemade fresh noodles. For packaged Kalguksu noodles, follow directions on the package - usually 5-7 minutes.
• Serve noodles and soup in a bowl with the spicy Dadaegi on the side. Top noodle soup with fresh green onions, ground beef and optionally fresh chopped garlic and/or green chili peppers. Allow each person to add as much or as little as Dadaegi as they want.
• Enjoy it with some Kimchi - especially Buchu Kimchi if you have it.