Chewy and Delicious Potato Kalguksu (Noodles)
Chewy and Delicious Potato Kalguksu (Noodles)
How to Make Chewy Potato Kalguksu at Home
Enjoy the delightful chewiness and tenderness of handmade kalguksu noodles, complemented by the rich, savory flavor of potatoes. The warm, slightly thickened broth, perfect for savoring spoonful by spoonful, warms you from the inside out, bringing a sense of comfort and happiness. While it might feel like it digests quickly, it leaves you feeling satisfyingly full and content.
Noodle Dough Ingredients- 3 cups All-purpose flour
- 1 cup Water
- 1 tsp Salt
- 3 Tbsp Cooking oil (optional, for a softer dough)
Cooking Instructions
Step 1
First, let’s make the chewy dough, the star of our delicious potato kalguksu! In a large bowl, combine 3 cups of flour, 1 cup of water, and 1 teaspoon of salt. If you prefer a softer noodle texture, you can add 3 tablespoons of cooking oil at this stage. Today, I’m making the dough without oil to focus on that satisfying chewiness.
Step 2
Initially, use a spatula to mix the flour and water until they’re roughly combined and start to form clumps. Once it’s difficult to stir, switch to using your hands to knead the dough. It might feel quite stiff at first, but as you continue kneading vigorously, you’ll notice it becoming wonderfully soft and elastic. I kneaded for about 10 minutes to achieve a good chewy texture. If you desire a very soft noodle, you can add a little more water while kneading to adjust the consistency. A pro tip: adding mashed boiled potatoes to the dough mixture will result in an even more flavorful and savory potato kalguksu.
Step 3
Once the dough is well-kneaded, place it in a plastic wrap or a sealed bag to prevent air exposure. Then, let it rest and ferment in the refrigerator for at least 2 hours. This resting period is crucial for developing a more tender and chewy noodle.
Step 4
Now, let’s prepare the vegetables for our kalguksu broth. Today, due to what I have on hand, I’m skipping the zucchini. I’ll be using 2 large potatoes, 1 medium onion, and 1 small carrot. While I enjoy the noodle dough itself, I particularly love having plenty of potatoes in the broth, so I’m adding a generous amount.
Step 5
Slice the large potatoes into about 1cm thick pieces for easy eating.
Step 6
Julienne the onion into strips about 1cm thick, similar to the potatoes.
Step 7
Thinly slice the carrot into julienne strips. This ensures it cooks tenderly along with the other vegetables.
Step 8
Finely chop the Korean chili peppers for a touch of spiciness. Feel free to adjust the amount based on your preference for heat.
Step 9
Slice the green onion diagonally to about the same length as the other vegetables. This will add a fragrant aroma to the broth.
Step 10
While making a deep broth from anchovies or kelp is excellent, today we’ll use a convenient commercial dashima pack. Pour about 2 liters of water into a pot, add the dashima pack, and bring it to a boil to create the broth. You can also add a stalk of green onion and a few pieces of kelp (optional) with the pack. Simmer for about 20 minutes until the broth is rich and flavorful. Afterward, remove the dashima pack and any other solids, leaving a clear broth.
Step 11
Now, let’s season the prepared broth. Add 5 tablespoons of soy sauce, 1 teaspoon of salt, and 1 tablespoon of fish sauce for a savory depth. Stir well to combine. Taste the broth and adjust the amounts of soy sauce, salt, and fish sauce to suit your personal preference.
Step 12
Take the dough out of the refrigerator and let it sit at room temperature for a little while to take off the chill. This will make it easier to tear the dough into noodles.
Step 13
Now, add all the prepared vegetables to the boiling broth. Include the potatoes, onions, carrots, and chili peppers, and let them cook together.
Step 14
After adding the vegetables, boil vigorously over medium heat for about 10 minutes, or until the potatoes are nearly cooked through. This process allows the vegetables to soften and impart their sweetness and flavor into the broth.
Step 15
It’s time to shape the noodles! Take the rested dough, which should now be softer and more elastic, and tear off small, thin pieces with your hands. Drop these pieces one by one into the simmering broth. The thinner you make the pieces, the faster they will cook and the more tender they will be.
Step 16
Finally, add 1 tablespoon of minced garlic to the broth to enhance its aroma and flavor.
Step 17
Once all the noodle pieces have been added, continue to boil for another 10 minutes, or until the noodles float to the surface and are fully cooked. Stir occasionally to prevent the noodles from sticking together.
Step 18
And there you have it – a warm and chewy potato kalguksu! The fluffy, well-cooked potatoes and the slightly thickened broth, thanks to the potato starch, are simply divine. This dish has an irresistible charm that makes you want to savor every last drop of the broth. Enjoy your delicious meal!
