📝 About This Recipe
Kalguksu is a soul-warming Korean classic featuring thick, chewy noodles hand-cut with a knife and served in a rich, savory broth. Traditionally enjoyed on rainy days, this dish balances the delicate sweetness of zucchini and potatoes with the deep umami of a dried anchovy and kelp base. It is a comforting, rustic meal that showcases the beauty of simple ingredients transformed by hand into a masterpiece of texture.
🥗 Ingredients
For the Noodle Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Water (room temperature)
- 1 tablespoon Vegetable oil
- 1/2 teaspoon Fine sea salt
- 1/4 cup Cornstarch (for dusting and folding)
For the Anchovy Broth
- 10 cups Water
- 15 pieces Large dried anchovies (heads and guts removed)
- 1 piece Dried kelp (Dashima) (approx. 4x4 inches)
- 3 pieces Dried shiitake mushrooms
- 2 tablespoons Fish sauce (or soup soy sauce)
Vegetables and Toppings
- 1 medium Potato (peeled and sliced into matchsticks)
- 1/2 medium Zucchini (julienned)
- 4 cloves Garlic (finely minced)
- 2 stalks Scallions (sliced diagonally)
- 1 sheet Toasted seaweed (Gim) (shredded)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, vegetable oil, and 3/4 cup of water. Stir with a wooden spoon until a shaggy dough forms.
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2
Knead the dough by hand for about 10-15 minutes. It should be quite firm and smooth. If it's too dry, add water one tablespoon at a time. Wrap in plastic and let it rest for 30 minutes at room temperature to relax the gluten.
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3
While the dough rests, prepare the broth. Place 10 cups of water, dried anchovies, kelp, and shiitake mushrooms in a large pot. Bring to a boil over medium-high heat.
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4
Once boiling, remove the kelp. Reduce heat to medium-low and simmer for another 20 minutes to extract the full flavor of the anchovies and mushrooms.
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5
Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot and stir in the fish sauce.
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6
On a large, lightly floured surface, roll out the rested dough with a rolling pin. Aim for a thickness of about 1/8 inch (3mm). Make sure to keep the surface floured to prevent sticking.
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7
Dust the top of the rolled dough generously with cornstarch. Fold the dough over itself 3 or 4 times to create a flat, multi-layered log.
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8
Using a sharp knife, cut the dough into thin strips (about 1/8 to 1/4 inch wide). Toss the cut noodles gently with your hands to unfurl them, shaking off excess starch.
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9
Bring the broth back to a rolling boil. Add the potato matchsticks and cook for 3 minutes until they begin to soften.
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10
Add the handmade noodles to the boiling broth. Stir gently with chopsticks or a fork immediately to ensure the noodles do not clump together.
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11
Add the julienned zucchini and minced garlic. Let everything boil for 5-7 minutes. The noodles are done when they look translucent and have a chewy 'al dente' texture.
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12
Taste the soup and add salt if necessary. Stir in the sliced scallions and turn off the heat.
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13
Ladle the soup and noodles into deep bowls. Garnish with shredded seaweed and toasted sesame seeds. Serve immediately while piping hot.
💡 Chef's Tips
Resting the dough is non-negotiable; it ensures the noodles are chewy rather than tough. Use cornstarch instead of flour for the final dusting before cutting; it prevents the broth from becoming overly gummy. Always remove the black innards (guts) of the dried anchovies to prevent the broth from tasting bitter. If you want a clearer broth, you can boil the noodles separately in water for 2 minutes before adding them to the main soup pot. For a spicy kick, serve with a side of 'Dadaegi' (Korean chili paste seasoning).
🍽️ Serving Suggestions
Serve with fresh, unfermented Kimchi (Geotjeori) for a bright, crunchy contrast. A side of Korean dumplings (Mandu) makes this a hearty, full-course meal. Pair with a chilled glass of roasted barley tea (Boricha) to cleanse the palate. Add a few Manila clams or shrimp during the last 5 minutes of cooking for a seafood version. Provide a small dish of soy sauce mixed with vinegar and chili flakes for dipping the noodles.