Kalguksu (Korean knife-cut noodle soup)
Fresh kalguksu noodles with potato and Korean zucchini in anchovy and kelp broth.
- Prep
- 15 min
- Cook
- 20 min
Scale the recipe
Ingredients
- Raw kalguksu noodles Weight of raw noodles without packaging
- 350 g
- Unsalted anchovy and kelp stock
- 7 C
- potato
- 160 g
- Korean zucchini (aehobak)
- 110 g
- Large green onion (daepa)
- 20 g
Seasonings
- Korean soup soy sauce (guk-ganjang)
- 1 T
- chopped garlic
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cutting Potatoes and Zucchini
Peel the potato 160 g and cut it into 5mm thick slices, and cut the zucchini 110 g into thick strips.
-
Cook the potatoes first
Add the potatoes to the broth 7 C and when it boils, cook over medium heat for about 5 minutes.
-
Add and separate the noodles
Shake off the excess flour from the fresh noodles 350 g. Add to the boiling stock and separate the strands immediately with chopsticks.
-
Cook the noodles uncovered
Cook uncovered according to the package.
-
Add zucchini and check the noodles
Add the zucchini in the last 2 minutes and taste a strand to check that no raw flour taste remains.
-
seasoning
When the noodles are fully cooked, add soy sauce 1 T, minced garlic 1/2 T, and diagonally sliced green onions 20 g and boil for a while.
