Delicious Homemade Kalguksu Noodles
Making Delicious Kalguksu with My Daughter ♡♡
My daughter, who meticulously reviews the menu for every meal these days, asked, ‘Mom, what’s for lunch today?’ when the weekend arrived. When I told her we were making Kalguksu, she eagerly offered to help, rolling up her sleeves! She proudly declared that anything she makes tastes delicious, and true to her word, she devoured three bowls! This recipe is for our family’s favorite Kalguksu, made with love.
Dough and Broth Ingredients
- 2 cups all-purpose flour
- 1/2 cup potato starch (for extra chewiness!)
- 1 egg (for the dough)
- 1 egg (for the broth, to be drizzled at the end)
- 1/2 cup milk (adds richness and tenderness to the dough)
- 1/2 cup water (for the dough, adjust for consistency)
- 1 liter water (for the broth)
- About 10 dried anchovies (for broth)
- About 5 pieces dried kelp (for broth)
- 1.5 potatoes
- 1/4 onion
- 1/2 stalk green onion
Seasoning Ingredients
- 1 tsp salt (for dough, to adjust flavor)
- 1 tsp salt (for broth, for final seasoning)
- 3 Tbsp soy sauce for soup (for deep umami flavor)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A drizzle of sesame oil (for finishing aroma)
- 1 tsp salt (for dough, to adjust flavor)
- 1 tsp salt (for broth, for final seasoning)
- 3 Tbsp soy sauce for soup (for deep umami flavor)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A drizzle of sesame oil (for finishing aroma)
Cooking Instructions
Step 1
First, pour 1 liter of water into a pot and add the dried anchovies and kelp pieces to start making the broth. To remove any fishy smell from the anchovies, you can remove their heads and guts for a cleaner-tasting broth.
Step 2
While the broth is simmering, let’s prepare the dough and vegetables. Adding potato starch and milk to the dough will make it extra chewy and rich. It’s a fun activity for kids to knead the dough themselves! After making the dough, cover it with plastic wrap and refrigerate it for a while; this helps it become chewier and taste even better. While the dough rests, you can prepare the vegetables.
Step 3
Once the broth begins to boil vigorously, remove the kelp immediately. If you boil kelp for too long, the broth can become sticky and gummy. This step ensures a clear and clean broth.
Step 4
After removing the kelp, let the broth simmer for another 5 to 10 minutes, then strain out all the anchovies, leaving you with a clear broth.
Step 5
Dice the potatoes into bite-sized pieces, about 1.5 cm cubes. Slice the onion similarly, and julienne the carrots. Add all the prepared vegetables to the clear broth and let them cook until the potatoes are tender.
Step 6
Once the vegetables are partially cooked, season the broth with soy sauce for soup, pepper, salt, and minced garlic. It’s best to taste and adjust the seasoning as needed. When the broth returns to a boil, take the chilled dough and thinly tear off pieces with your hands, dropping them into the pot. The thinner the pieces, the chewier and more delicious they will be. Tip: Lightly wet your hands with water when tearing the dough to prevent sticking.
Step 7
After adding the dough pieces, stir occasionally with a ladle to prevent them from sticking together. This ensures that all the Kalguksu noodles cook evenly and maintain their chewy texture.
Step 8
When the Kalguksu noodles are cooked and floating to the surface, crack an egg into a bowl. Add the finely chopped green onion and a drizzle of sesame oil, then whisk everything together with chopsticks to create an egg mixture. Gently pour this egg mixture over the Kalguksu.
Step 9
After adding the egg mixture, bring the soup to a gentle boil for a moment, then turn off the heat. The gently cooked egg will make the broth even smoother and more savory. Enjoy your warm and delicious homemade Kalguksu!
