Chewy Handmade Kalguksu (Noodle Soup)
How to Make Handmade Kalguksu: Dough Kneading and Noodle Making Guide
Let’s start making kalguksu with a simple broth and chewy homemade noodles, customized with your favorite ingredients from the fridge! This recipe focuses on creating a wonderfully chewy noodle texture and using convenient bouillon cubes for a flavorful broth. Perfect for a hearty and satisfying meal for the whole family.
For the Kalguksu- 2 potatoes
- 1/2 large onion
- A small bunch of chives
- 1/2 stalk green onion
- 3 leaves napa cabbage (firm type)
For the Noodle Dough- 300g all-purpose flour (This makes about 3 servings, so keep that in mind!)
- 1 Tbsp perilla seed powder
- 1 tsp salt
- 80-100g water (adjust as needed for dough consistency)
- 300g all-purpose flour (This makes about 3 servings, so keep that in mind!)
- 1 Tbsp perilla seed powder
- 1 tsp salt
- 80-100g water (adjust as needed for dough consistency)
Cooking Instructions
Step 1
In a large bowl, combine 300g of all-purpose flour, 1 Tbsp of perilla seed powder, and 1 tsp of salt. Gradually add about 80g of water while mixing with your hands to start forming the dough. Note: The input mentioned 1/2 tsp salt but the corrected instruction is 1 tsp. Add water little by little as you mix.
Step 2
Continue adding water in small amounts and knead the dough vigorously. The key to chewy noodles is to avoid making the dough too wet. If the dough is too sticky, it will be difficult to cut and the noodles might become mushy when cooked. Adjust the water quantity based on the dough’s consistency. Knead until the dough becomes smooth and elastic.
Step 3
The dough is ready when it comes together into a cohesive ball and no longer sticks significantly to your hands. Ensure it’s smooth and well-kneaded.
Step 4
Wrap the dough tightly in plastic wrap and let it rest in the refrigerator. Resting allows the gluten to relax, resulting in chewier noodles. Aim for at least one hour, or even several hours. I made mine in the morning and used it for dinner.
Step 5
Take the rested dough out and place it on a well-floured surface. Sprinkle plenty of flour (called ‘dotgaru’ in Korean) on both the dough and your work surface to prevent sticking. Roll out the dough thinly using a rolling pin. Rolling it thinner than you think you need is ideal, as it will thicken slightly when cooked.
Step 6
Once the dough is rolled out thinly, fold it over two or three times to a thickness suitable for cutting noodles.
Step 7
Using a sharp knife, cut the folded dough into uniform noodle strands. Be generous with the dusting of flour as you cut to ensure the noodles separate easily without sticking together. Gently separate the cut noodles.
Step 8
Your handmade kalguksu noodles are now ready! Let’s prepare the broth.
Step 9
In a pot, bring 900ml of water to a boil with 3 bouillon cubes. Adjust the amount of bouillon cubes based on the product and your preferred saltiness. Once the broth is ready, add the sliced potatoes first and cook until they are tender. When the potatoes are partially cooked, add the sliced onion and napa cabbage.
Step 10
To avoid a cloudy broth from the dusting flour, I like to par-boil the noodles separately before adding them to the broth. This helps rinse off excess flour. After a quick boil, drain the noodles.
Step 11
Add the par-boiled noodles to the simmering broth. Gently stir to prevent them from sticking together as they cook in the broth.
Step 12
Finally, add the chopped chives and green onions. Let it boil for a minute until fragrant. Turn off the heat. Taste a noodle to check for doneness and adjust cooking time if needed. Enjoy your delicious and chewy homemade kalguksu!
