Chewy and Delicate Potato Kalguksu (Hand-cut Noodles)
Chewy and Delicate Potato Kalguksu (Hand-cut Noodles)
Temple Food Style Potato Kalguksu (Hand-cut Noodles) by Master Chef Jeongwe
We’ve prepared a delightful potato kalguksu following a special recipe from Master Chef Jeongwe, a renowned expert in temple cuisine. This dish boasts a beautifully clear and profound broth, offering a comforting and wholesome flavor. The thin, chewy noodles combined with a clear vegetable broth create a deeply satisfying meal. The broth, enriched with the soaking water of shiitake mushrooms, offers a clean and complex taste. Adding the homemade spicy and savory sauce (dadaegi) further enhances the overall flavor profile. Experience the essence of temple food that brings peace and tranquility.
Noodle Dough- 200g all-purpose flour
- 1 Tbsp perilla oil (deulgireum)
Vegetables & Ingredients- 1/2 zucchini
- 2 potatoes
- 2 shiitake mushrooms
Broth Ingredients- 1L water
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 50ml shiitake mushroom soaking water
- 1/2 zucchini
- 2 potatoes
- 2 shiitake mushrooms
Broth Ingredients- 1L water
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 50ml shiitake mushroom soaking water
Cooking Instructions
Step 1
In a large bowl, place 200g of all-purpose flour. Add 1 tablespoon of perilla oil and rub it into the flour with your fingers until it’s evenly distributed.
Step 2
Gradually add water, a little at a time, using your fingertips to moisten the flour, and start forming the dough. Be cautious not to add too much water at once, as this can make the dough too sticky.
Step 3
Press down on the dough with your palms to bring it together. Once it forms a cohesive mass, knead it vigorously with both hands to develop elasticity. This process helps to remove air bubbles from the dough and ensure a uniform texture.
Step 4
Shape the well-kneaded dough into a ball, place it in plastic wrap or a resealable bag, and let it rest at room temperature for about 1 hour to allow it to mature. This resting period will make the dough even softer and more pliable.
Step 5
After an hour, the rested dough should feel soft and pliable, stretching easily when pulled.
Step 6
Prepare the potatoes, the star ingredient of the kalguksu. Wash them thoroughly, peel, and then cut them into bite-sized pieces.
Step 7
Slice the zucchini into half-moons or other desired bite-sized pieces. Trim the stems from the shiitake mushrooms and slice them decoratively.
Step 8
In a pot, combine 1L of water, 1 piece of dried kelp, 2 tablespoons of soy sauce for soup, and 50ml of the shiitake mushroom soaking water. Bring to a boil. Once boiling, remove the kelp to prevent the broth from becoming bitter.
Step 9
Add the cut potatoes to the clear broth and bring it to a rolling boil. Then, begin to tear off small, thin pieces of the rested dough directly into the boiling broth to form the noodles. Tearing them thinly ensures a pleasant texture and makes them easy to eat.
Step 10
Gently stir the noodles occasionally with a ladle as they cook to prevent them from sticking together. The noodles are nearly cooked when they float to the surface of the broth.
Step 11
When about 90% of the noodles are cooked, add the sliced zucchini and shiitake mushrooms to the pot and continue to cook.
Step 12
Once the vegetables are tender and the noodles are almost fully cooked, cover the pot and reduce the heat to low. Let it simmer for another 2-3 minutes to allow the flavors to meld beautifully, resulting in a softer and more profound taste.
Step 13
Your delicious potato kalguksu is now ready! Serve hot and enjoy.
Step 14
Prepare the dadaegi (sauce). Finely mince the red and green chili peppers (seeds removed) and chop them finely. Mix them with 3 tablespoons of soy sauce for soup and 1/2 tablespoon of sesame oil.
Step 15
Savor the wonderfully clear and refreshing broth. Experience the refined yet deep flavors characteristic of temple cuisine.
Step 16
The thinly hand-pulled noodles are wonderfully chewy and truly delicious.
Step 17
For an enhanced flavor experience, add the prepared spicy and savory dadaegi to your liking to adjust the seasoning.
