Hearty Potato Kalguksu (Hand-Cut Noodles)
Homemade Chewy Potato Kalguksu Recipe
On those days when you crave a warm, comforting bowl of soup, homemade kalguksu is the perfect remedy to warm you from the inside out. It’s a dish the whole family can enjoy, especially because kids often prefer it over rice! Experience the delightful chewiness of the hand-cut noodles combined with tender potatoes and a savory broth. Let’s make delicious potato kalguksu easily at home!
Broth Ingredients- 3 liters water
- 1 handful dried anchovies for broth
- 5 sheets dried kelp (5×5 cm)
Noodle Dough- 4 cups all-purpose flour
- 1 pinch salt
- 1 cup + 1/3 cup cold water
- 4 cups all-purpose flour
- 1 pinch salt
- 1 cup + 1/3 cup cold water
Cooking Instructions
Step 1
First, we’ll start by making the noodle dough and letting it rest. In a bowl, combine 4 cups of all-purpose flour and a pinch of salt, then mix lightly.
Step 2
Gradually add 1 cup plus 1/3 cup of cold water to the flour while kneading. Knead until the dough no longer sticks to your hands. Once the dough is ready, cover the surface tightly with plastic wrap and let it rest at room temperature for about 30 minutes to soften.
Step 3
While the dough is resting, let’s make a delicious anchovy and kelp broth. In a pot, add 3 liters of water, 5 sheets of kelp (about 5×5 cm), and 1 handful of dried anchovies for broth. Bring to a boil over high heat, then reduce to medium heat and simmer for 15 minutes to extract a clear, deep broth.
Step 4
While the broth is simmering, prepare the vegetables. Peel 3 potatoes and slice them into bite-sized pieces, about 0.7 cm thick. Thinly julienne the carrot, and roughly chop the half onion.
Step 5
Once the broth is ready, remove and discard the anchovies and kelp, leaving only the clear broth.
Step 6
Add the sliced potatoes to the pot.
Step 7
Add 4 Tbsp of soup soy sauce and 2 Tbsp of anchovy fish sauce to enhance the savory flavor of the broth.
Step 8
Stir in 3 Tbsp of minced garlic and bring the soup back to a rolling boil over high heat.
Step 9
As the soup starts to boil vigorously, take out the rested dough. Stretch it thin and wide, then tear off bite-sized pieces and drop them directly into the boiling broth. Make sure to separate the pieces as you drop them so they don’t stick together.
Step 10
After adding all the noodle pieces, add the julienned carrots and chopped onion. Simmer for about 5 more minutes until the noodles and vegetables are cooked through. Taste the broth and add a pinch of salt if needed.
Step 11
Just before serving, beat 1 egg and gently drizzle it over the kalguksu in a swirling motion. The egg will cook and make the broth even richer.
Step 12
Finally, add 2 handfuls of chopped green onions.
Step 13
Generously sprinkle with black pepper to taste. Black pepper is essential for enhancing the refreshing broth’s deep and delicious flavor. Your hearty potato kalguksu is ready!
