Kalguksu (Knife-Cut Noodle Soup)

Name: Kalguksu (Knife-Cut Noodle Soup)
Total time: 1 h 20 min
Yield: 4
Cuisine: Korean
Ingredients: 240 g Flour (plus extra for dusting); 약 180 ml Water; 1/2 tsp Salt; 20 Dried anchovies (for stock); 1 piece Dried kelp (dashima); 1 Potato, thinly sliced; 1/2 Zucchini (aehobak), julienned; 1/2 Onion; 1 tbsp Soup soy sauce (guk-ganjang); to serve Green onion and seasoning sauce, to finish

Hand-rolled wheat noodles cut with a knife and simmered right in an anchovy-kelp broth until silky, with zucchini and potato — homey, soothing and made from scratch.

Источник

Автор рецепта Korean home kitchens · 🏺 Традиционное

Korean home-style / 한국 가정식 — Kalguksu — 'knife noodles' — is named for the hand-rolled wheat dough that is folded and cut into strips with a knife, then simmered in a broth of anchovy and kelp, chicken or clams. It is a warming, homey noodle soup enjoyed year-round.

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Приготовление

Mix the flour, salt and water into a stiff dough, knead until smooth, and rest it, wrapped, for at least half an hour.
Roll the dough out very thin on a floured board, dust it well, fold it over in loose layers, and slice into thin noodles.
Simmer the anchovies, kelp and onion in water, removing the kelp early, to make a clear broth, then strain.
Bring the broth to a boil with the potato and season with the soy sauce and salt.
Shake the loose flour off the noodles and drop them straight into the boiling broth so it thickens slightly and turns silky.
Add the zucchini, cook until the noodles are tender, finish with green onion, and serve with the seasoning sauce.

💡 Советы

Cooking the noodles right in the broth is what makes kalguksu's soup thick and comforting.
Rest the dough well; a relaxed dough rolls thinner and cuts into more tender noodles.
Clams or chicken can replace the anchovy stock for a richer, different broth.