Homemade Kalguksu (Hand-cut Noodles) for One
[Single Serving Recipe] A Heartwarming Kalguksu Recipe Perfect for Rainy Days
This is a recipe from a home baker who lives alone. I’m sharing a convenient and easy-to-make recipe that’s just the right portion size for a single person. Enjoy a comforting meal!
Dough Ingredients- 2 cups all-purpose flour
- Pinch of salt
- 2/3 cup cold water
- 1/2 Tbsp cooking oil
- 600g water (for broth)
Broth & Vegetables- 1 dried anchovy and kelp broth pack
- 1/3 zucchini
- 1/3 onion
- 1.5 Tbsp soy sauce for soup
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 dried anchovy and kelp broth pack
- 1/3 zucchini
- 1/3 onion
- 1.5 Tbsp soy sauce for soup
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s make the dough for the noodles. In a bowl, combine 2 cups of all-purpose flour and a pinch of salt. Mix them evenly with chopsticks or your hands. Adding salt helps develop the gluten in the flour, making the dough chewier.
Step 2
Now, add 2/3 cup of cold water and 1/2 Tbsp of cooking oil to the flour mixture. Adding cooking oil to the dough prevents it from sticking to your hands when you tear it later, making the process much easier. The amount of water might vary slightly depending on the flour, so adjust it to avoid making the dough too sticky.
Step 3
Once all the ingredients are combined and the dough forms a cohesive ball, wrap it in plastic wrap and refrigerate for at least 1 hour. This resting period allows the flour to fully absorb the moisture, resulting in a softer and chewier noodle texture.
Step 4
While the dough is resting, let’s prepare the broth. In a pot, add 600g of water and the broth pack (anchovy and kelp). Bring to a boil and simmer for about 10 minutes to create a rich, flavorful broth.
Step 5
While the broth is simmering, prepare the vegetables. Slice 1/3 of a zucchini and 1/3 of an onion into bite-sized pieces, such as thin strips or half-moons. Feel free to add other vegetables like mushrooms or carrots if you like.
Step 6
Now it’s time to shape the noodles. Take the rested dough out of the refrigerator. Lightly dampen your hands with water, or dip your fingers in water between tearing pieces. Pinch off small pieces of dough and thinly tear them with your thumb directly into the simmering broth. Tearing them thinly ensures they cook quickly and have a tender texture.
Step 7
After adding all the torn dough pieces, boil vigorously over high heat for the first minute. This helps prevent the noodles from sticking together and maintains their chewy texture. After one minute, remove and discard the broth pack.
Step 8
Now, let’s season the broth. Add 1.5 Tbsp of soy sauce for soup to enhance the savory and umami flavor. Soy sauce for soup provides a deeper taste than regular salt, making the broth richer.
Step 9
Next, add 1 Tbsp of minced garlic for a refreshing and clean flavor. The slight pungency of the garlic balances any richness and enhances the overall aroma.
Step 10
Add all the prepared vegetables (zucchini, onion, etc.) to the pot and continue to boil for about 5-7 minutes, or until the vegetables are tender. Taste the broth and if it’s not salty enough, add a little more salt or soy sauce to adjust the seasoning to your preference. It’s best to add seasonings gradually while tasting.
Step 11
Finally, sprinkle a pinch of black pepper, and your delicious Kalguksu is ready! Enjoy the warm broth and chewy noodles. Make this a comforting and satisfying meal, especially on a rainy day.
