2024. 8. 23. 10:11ㆍ카테고리 없음
Kalguksu, or Korean knife-cut noodles, is a comforting and hearty dish that’s a staple in Korean cuisine. The name "Kalguksu" literally means "knife noodles" because the noodles are traditionally made by hand and cut with a knife, giving them a unique, slightly chewy texture. Imagine a warm, savory noodle soup with a broth similar to chicken noodle soup, but with an added depth of flavor from ingredients like soy sauce, garlic, and sesame oil. This dish is perfect for anyone who loves homemade comfort food, with a twist of Asian flavors. Below is a simple yet authentic recipe that serves 4 people, complete with insider tips from seasoned Korean cooks to take your Kalguksu to the next level.
Ingredients (Serves 4)
- 400g of fresh Kalguksu noodles (or dried if unavailable)
- 2 liters of chicken or anchovy broth
- 1 zucchini (julienned)
- 1 potato (peeled and thinly sliced)
- 1 onion (sliced)
- 2 cloves of garlic (minced)
- 1/2 carrot (julienned)
- 2 green onions (chopped)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- Kimchi (for serving)
- Optional Garnishes: Seaweed strips, sesame seeds
1. Prepare the Broth
Start by preparing the base of your Kalguksu. Bring 2 liters of chicken or anchovy broth to a boil in a large pot. The quality of your broth is crucial for this dish. If you have time, making the broth from scratch using chicken bones or dried anchovies with kelp will provide a richer flavor. Simmer the broth for at least 30 minutes to extract the flavors fully.
2. Prepare the Vegetables
While the broth is simmering, prepare your vegetables. Julienne the zucchini and carrot, slice the potato thinly, and chop the onion and green onions. These vegetables will add color, texture, and depth of flavor to your soup.
3. Cook the Noodles
If you’re using fresh Kalguksu noodles, rinse them in cold water to remove any excess flour and prevent them from becoming too sticky. Add the noodles to the boiling broth and cook for 4-5 minutes, or until they are tender but still chewy. Be careful not to overcook the noodles, as they should maintain a firm texture.
4. Add the Vegetables
After the noodles have cooked, add the zucchini, potato, onion, and garlic to the broth. Reduce the heat to a simmer and cook for an additional 5-7 minutes, or until the vegetables are tender. Stir occasionally to ensure even cooking.
5. Season the Broth
Season the broth with soy sauce, sesame oil, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. Pro Tip: Some Korean cooks recommend adding a small dash of fish sauce for an extra layer of umami flavor.
6. Garnish and Serve
Ladle the soup into bowls, making sure to distribute the noodles and vegetables evenly. Garnish with chopped green onions, seaweed strips, and a sprinkle of sesame seeds if desired. Serve hot, accompanied by kimchi for a traditional Korean touch.
7. Insider Tip for Extra Flavor
For an additional burst of flavor, seasoned Korean cooks often add a spoonful of kimchi juice to the broth just before serving. This adds a tangy, spicy kick that perfectly complements the rich, savory broth.
Bonus Tip: Making the Noodles from Scratch
If you have extra time and want to experience authentic Kalguksu, try making the noodles from scratch. The key to perfect handmade noodles is to knead the dough thoroughly until it’s smooth and elastic. Then, let it rest for at least 30 minutes before rolling and cutting it into thin strips. Freshly made noodles will have a superior texture and taste compared to store-bought ones.