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 porties
Cuisine: korean
Ingredients: 300 g all-purpose flour; 120 ml water; 0,5 tl salt; 2 el cornstarch; 20 g dried anchovy large, heads and guts removed; 10 g dried kelp; 1,5 l water; 1 st zucchini julienned; 0,5 st yellow onion thinly sliced; 2 teentje garlic minced; 2 el soy sauce; 1 el fish sauce; 0,25 tl black pepper ground; 2 st 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 316 kcal

Allergeneninformatie: kan vis, gluten en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

noodles

300 gall-purpose flour
120 mlwater
0,5 tlsalt
2 elcornstarch

broth

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

vegetables

1 stzucchini, julienned
0,5 styellow onion, thinly sliced

seasoning

2 teentjegarlic, minced
2 elsoy sauce
1 elfish sauce
0,25 tlblack pepper, ground

garnish

2 stgreen onion, chopped

Keukengerei

sharp knife · rolling pin · large bowl · large pot

De bereidingswijze

Stap voor stap

1
Combine the flour and salt in a large bowl, then gradually add the water while mixing to form a shaggy dough.
Ongeveer 3 min
2
Turn the dough out onto a clean surface and knead for 10-15 minutes until it is smooth and elastic.
Ongeveer 15 min
Tip van de kok: 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.
Ongeveer 30 min
4
Meanwhile, prepare the broth by combining the anchovies, kelp, and water in a large pot.
Ongeveer 2 min
5
Bring the broth to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
Ongeveer 15 min
Tip van de kok: Do not over-simmer, as kelp can become slimy.
6
Remove the anchovies and kelp from the broth and discard them.
Ongeveer 1 min
7
Lightly dust a clean work surface with cornstarch, then roll out the rested dough into a thin rectangle, about 2mm thick.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: Unfold the noodles immediately after cutting to prevent them from sticking together.
9
Add the zucchini, onion, and minced garlic to the simmering broth.
Ongeveer 1 min
10
Bring the broth back to a gentle boil, then add the fresh noodles.
Ongeveer 1 min
11
Cook the noodles for 3-5 minutes, or until they are al dente and float to the surface.
Ongeveer 5 min
Tip van de kok: Stir occasionally to prevent sticking.
12
Season the soup with soy sauce, fish sauce, and black pepper.
Ongeveer 1 min
Tip van de kok: Taste and adjust seasonings as needed.
13
Ladle the Kalguksu into serving bowls and garnish with chopped green onion.
Ongeveer 1 min

Per portie

Voedingswaarden

70%Score

Calorieën: 315,9kcal
Eiwit: 9,3g
Koolhydraten: 65,8g
Vet: 0,9g
Vezels: 3,2g
Suiker: 2,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover Kalguksu in an airtight container in the refrigerator.

Opwarmen

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