Hearty and Warm Potato Kalguksu (Hand-pulled Noodle Soup)
Hearty and Warm Potato Kalguksu (Hand-pulled Noodle Soup)
Making a Comforting and Spicy Potato Kalguksu
As the cold winds begin to blow, how about a warm and hearty bowl of potato kalguksu to warm your body and soul? We’ve added plenty of potatoes for a rich, satisfying flavor and included a special seasoning recipe for those who love a spicy kick. With just a side of kimchi, it makes for a perfect meal!
Dough Ingredients- 2 cups all-purpose flour (approx. 240g)
- 2/3 cup water (approx. 160ml)
- 1/2 tsp salt
- 1/2 Tbsp cooking oil
Broth Ingredients- 8 cups water (approx. 1.6L)
- 2 broth packs (anchovy, kelp, etc.)
- 1/2 leek (white part)
- 1/2 onion
- 2 leek roots (optional)
- 8 cups water (approx. 1.6L)
- 2 broth packs (anchovy, kelp, etc.)
- 1/2 leek (white part)
- 1/2 onion
- 2 leek roots (optional)
Cooking Instructions
Step 1
First, let’s make the kalguksu dough. In a large bowl, add 2 cups of flour.
Step 2
Gradually add 2/3 cup of water while starting to mix the dough. The dough might feel a bit sticky at first. (Tip: You can adjust the dough consistency by adding more water if it’s too stiff, or a little more flour if it’s too wet, until it’s smooth and doesn’t stick to your hands. I used a total of 2/3 cup of water.)
Step 3
Add 1/2 teaspoon of salt for flavor.
Step 4
Adding 1/2 tablespoon of cooking oil will make the dough smoother and result in a chewier texture.
Step 5
Knead the dough vigorously with your hands. Continue kneading for about 5-10 minutes until the dough pulls away from the sides of the bowl and becomes smooth and elastic.
Step 6
Your smooth dough is now ready!
Step 7
Let the dough rest for at least 30 minutes. To save time, I prepared the dough the night before, wrapped it tightly with plastic wrap to prevent air exposure, and refrigerated it overnight. Rested dough is chewier and more flavorful.
Step 8
Now, let’s make the delicious broth. In a pot, add 8 cups of water, 2 broth packs, the white part of 1/2 leek, 1/2 onion, and 2 leek roots (you can skip the leek roots if you don’t have them). Bring to a boil over high heat.
Step 9
While the broth is boiling, prepare the vegetables for the kalguksu. Wash and prep 2 potatoes, 1/3 zucchini, a little carrot, the remaining 1/2 onion, and 1 king oyster mushroom.
Step 10
Chop the vegetables into bite-sized pieces. Slice the onion thinly, cut the zucchini into half-moons or quarters, and slice the potatoes, carrots, and mushrooms into manageable pieces. Potatoes and zucchini are essential ingredients that add a savory depth to the kalguksu!
Step 11
To make the kalguksu extra spicy and flavorful, prepare a separate seasoning sauce. In a small bowl, combine 1 Tbsp minced leek, 1 Tbsp minced cheongyang chili pepper, 1 Tbsp minced garlic, 1 Tbsp soup soy sauce, 1 Tbsp regular soy sauce, 1 Tbsp gochugaru, 1/2 Tbsp oligodang, 1 Tbsp sesame oil, and a little toasted sesame seeds. Mix well.
Step 12
Once the broth is boiling, remove all the solid ingredients (broth packs, leeks, onions, leek roots). Add the potatoes first. The potatoes will soften and enrich the broth’s flavor.
Step 13
When the potatoes are halfway cooked and tender, thinly tear pieces of the rested dough and drop them into the boiling broth. Tearing them thinly makes them softer and tastier.
Step 14
Once the kalguksu dough floats and is cooked, add all the prepared vegetables: zucchini, carrots, onions, and mushrooms. Let it boil vigorously. Finally, add 1 Tbsp of soup soy sauce to season the broth, and your delicious potato kalguksu is ready! (Tip: If you skipped making the seasoning sauce, season the broth with soup soy sauce or salt at this stage. You can also add a pinch of black pepper to your preference.)
