Main Course

Kalguksu (Korean Knife-Cut Noodle Soup)

Name: Kalguksu (Korean Knife-Cut Noodle Soup)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 porcije
Cuisine: korean
Ingredients: 300 g all-purpose flour; 120 ml water; 0,5 žličica salt; 2 žlica cornstarch; 20 g dried anchovy large, heads and guts removed; 10 g dried kelp; 1,5 l water; 1 kom zucchini julienned; 0,5 kom yellow onion thinly sliced; 2 češanj garlic minced; 2 žlica soy sauce; 1 žlica fish sauce; 0,25 žličica black pepper ground; 2 kom green onion chopped

This comforting Korean Kalguksu features chewy, hand-cut wheat noodles in a savory anchovy broth. It's a satisfying and warming meal, perfect for any time of year.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 10 min
Porcije: 4
Težina: Srednje
Po porciji: 316 kcal

Informacije o alergenima: može sadržavati riba, gluten i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

noodles

300 gall-purpose flour
120 mlwater
0,5 žličicasalt
2 žlicacornstarch

broth

20 gdried anchovy, large, heads and guts removed
10 gdried kelp
1,5 lwater

vegetables

1 komzucchini, julienned
0,5 komyellow onion, thinly sliced

seasoning

2 češanjgarlic, minced
2 žlicasoy sauce
1 žlicafish sauce
0,25 žličicablack pepper, ground

garnish

2 komgreen onion, chopped

Oprema

sharp knife · rolling pin · large bowl · large pot

Postupak

Korak po korak

1
Combine the flour and salt in a large bowl, then gradually add the water while mixing to form a shaggy dough.
Oko 3 min
2
Turn the dough out onto a clean surface and knead for 10-15 minutes until it is smooth and elastic.
Oko 15 min
Napomena kuhara: The dough should be firm but pliable.
3
Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.
Oko 30 min
4
Meanwhile, prepare the broth by combining the anchovies, kelp, and water in a large pot.
Oko 2 min
5
Bring the broth to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
Oko 15 min
Napomena kuhara: Do not over-simmer, as kelp can become slimy.
6
Remove the anchovies and kelp from the broth and discard them.
Oko 1 min
7
Lightly dust a clean work surface with cornstarch, then roll out the rested dough into a thin rectangle, about 2mm thick.
Oko 5 min
Napomena kuhara: Use ample cornstarch to prevent sticking.
8
Fold the dough several times, then use a sharp knife to cut it into thin noodles, about 3-4mm wide.
Oko 5 min
Napomena kuhara: Unfold the noodles immediately after cutting to prevent them from sticking together.
9
Add the zucchini, onion, and minced garlic to the simmering broth.
Oko 1 min
10
Bring the broth back to a gentle boil, then add the fresh noodles.
Oko 1 min
11
Cook the noodles for 3-5 minutes, or until they are al dente and float to the surface.
Oko 5 min
Napomena kuhara: Stir occasionally to prevent sticking.
12
Season the soup with soy sauce, fish sauce, and black pepper.
Oko 1 min
Napomena kuhara: Taste and adjust seasonings as needed.
13
Ladle the Kalguksu into serving bowls and garnish with chopped green onion.
Oko 1 min

Po porciji

Nutritivne vrijednosti

70%Ocjena

Kalorije: 315,9kcal
Bjelančevine: 9,3g
Ugljikohidrati: 65,8g
Masti: 0,9g
Vlakna: 3,2g
Šećeri: 2,6g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover Kalguksu in an airtight container in the refrigerator.

Podgrijavanje

Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or broth if needed.