← Nouns Cooking · Korean

Ingredients

• 400 g plain flour, plus extra for dusting
• 180 ml cold water
• ½ tsp Salt
• 2.5 l Water
• 20 g large dried anchovies (about 15), heads and guts removed
• 1 piece kombu (dashima), about 10 cm
• ½ Onion
• 1 Potato, cut into thin strips
• 1 Courgette (zucchini), cut into thin strips
• ½ Carrot, cut into thin strips
• 2 cloves Garlic, minced
• 1 tbsp soup soy sauce (gukganjang) or light soy sauce
• salt, to taste
• 2 Spring onion, chopped
• 3 tbsp Soy sauce
• 1 tsp Gochugaru (Korean chilli flakes)
• 1 Green chilli, finely chopped
• 1 tsp Toasted sesame oil
• 1 sheet roasted seaweed, crumbled (optional)

Method

1. Mix the flour and salt, then add the water a little at a time and knead for 8–10 min into a firm, smooth dough. Wrap it and let it rest for 30 min.
2. Meanwhile make the broth: put the water, anchovies, kombu and onion in a pot and bring to the boil. Lift out the kombu after 5 min, then simmer for another 10 min and strain.
3. Roll the dough out on a well-floured surface as thin as you can, about 2 mm. Dust it generously with flour, fold it loosely into a flat stack and cut into strips 3–5 mm wide. Shake the strips loose.
4. Bring the broth back to the boil and add the potato. After 3 min, shake the excess flour off the noodles and drop them in, stirring so they do not clump.
5. Boil for 5–6 min, stirring now and then, until the noodles are cooked and the broth has thickened slightly from their starch. Add the courgette, carrot and garlic for the last 2 min.
6. Season with the soup soy sauce and salt. Mix the seasoning sauce ingredients with a spoonful of the spring onion. Serve the soup topped with spring onion and seaweed, with the sauce on the side to stir in.

Tips

• Short on time? Use fresh kalguksu noodles or fresh udon from an Asian grocer.
• Add a handful of clams to the broth a few minutes before the end for bajirak kalguksu.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari FutureDish