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

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 10 min
Porcje: 4
Trudność: Średni
Na porcję: 316 kcal

Informacja o alergenach: może zawierać ryby, gluten i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

noodles

300 gall-purpose flour
120 mlwater
0,5 łyżeczkasalt
2 łyżkacornstarch

broth

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

vegetables

1 szt.zucchini, julienned
0,5 szt.yellow onion, thinly sliced

seasoning

2 ząbekgarlic, minced
2 łyżkasoy sauce
1 łyżkafish sauce
0,25 łyżeczkablack pepper, ground

garnish

2 szt.green onion, chopped

Sprzęt

sharp knife · rolling pin · large bowl · large pot

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

70%Ocena

Kalorie: 315,9kcal
Białko: 9,3g
Węglowodany: 65,8g
Tłuszcz: 0,9g
Błonnik: 3,2g
Cukry: 2,6g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover Kalguksu in an airtight container in the refrigerator.

Odgrzewanie

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