Kalguksu (Knife-Cut Noodles)

칼국수

Kalguksu (Knife-Cut Noodles)
Rating:
Your rating: None Average: 3.8 (10 votes)
Author: umma
Date: 5-10-10
Servings: 4
Prep Time: 40 minutes
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Kalguksu means "knife noodles" and refers to the fact that the noodles are handmade and cut. It is a noodle soup and the noodles can be accompanied by a variety of different toppings. In my recipe I make the noodles myself and use chicken and zucchini, however you can buy pre-made noodles at the Korean stores (see the photo).

Recipe Ingredients:

  • 3 cups of flour (all purpose, wheat or 50/50)
  • ½ tsp salt
  • 1 tsp olive oil
  • 1 cup of water
  • For chicken stock and garnishing
  • 3 chicken thighs (skinless), about 1 lb
  • 6 cups of water
  • ½ yellow onion
  • 2 tsp soy sauce
  • ½ tsp minced garlic
  • 1 tsp sesame oil
  • 2 tsp salt
  • 3 tsp hot pepper powder (gochugaru 고추가루)
  • 3 tbsp clear soy sauce (guk ganjang 국간장)
  • dash roasted sesame seed powder (kaesogum 깨소금)
  • dash of black pepper
  • ½ zucchini
  • 1 large potato

Recipe Steps:

  • Mix flour and ½ tsp salt in a large bowl. Mix the 1 tsp olive oil with the water. Slowly dribble the water into the flour and mix well. When all the water has been added, begin kneading the dough with both hands -- give mighty pressure. Knead it until it gets very smooth (for about 10 min), and feels firm; make into two round balls. When you put it on a flat surface (a large cutting board), if it doesn’t stick, it’s ready. Wrap it up with plastic wrap and let it sit for about 10 minutes.
  • After 10 minutes, start flattening one of the dough balls with a roller on a cutting board. Flatten it as thin as you can. Tip: it’s easier to start flattening from the edge, and work you way out, spreading. Once you finish flattening, spread some flour all over the dough sheet. Fold the dough 4-5 times, so it will be easier to cut. Cut into thin strips (as thin as possible). Repeat the same process with the other ball of dough. Spread cut noodles onto a large tray, sprinkling with extra flour. Set aside.
  • Chop the yellow onion in half and then cut into thin slices. Add into a large pot with 6 cups of water. Bring to a boil, lower the heat to medium and cook for about 20 minutes.
  • Remove from heat and strain the broth, removing the chicken thighs and setting aside the strained broth for later. Let the meat cool and separate the meat from the bone. Use your hands or a knife to separate into thin strips.
  • Mix marinade for the chicken: 2 tsp soy sauce, ½ tsp minced garlic, 1 stalk chopped green onion, 1 tsp sesame oil, ½ tsp salt, 3 tsp hot pepper powder, dash of sesame seed powder and black pepper - mix well. Sprinkle this sauce into the thigh strips, mixing well. Set aside.
  • Peel potato, and slice into about ¼" inch thick discs. Cut into thick French fry potato sizes. Cut zucchini similarly, into thin (about ¼” thick) slices and cut lengthwise, match style. Sprinkle both with 3 tbsp clear soy sauce and 1 ½ tsp salt. Taste and adjust for more salt if needed.
  • Bring the stock to a boil and add the cut potato. Bring to a rapid boil and stir in the noodles, carefully separating with a chopstick. Bring again to a 2nd boil, adding cut zucchini - cook for another 30 seconds or so.
  • In a large bowl, scoop a helping of broth, noodles and potatoes. Garnish with seasoned chicken meat on top. Serve warm - you can serve with kimchi or other banchan (side dishes).

Serving Size: 4
Preparation Time: 40 minutes

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