Chewy Potato Kalguksu (Hand-Cut Noodles)
Chewy Potato Kalguksu (Hand-Cut Noodles)
The Perfect Comfort Food for a Rainy Day: Chewy Potato Kalguksu (With Detailed Dough-Making Instructions)
Craving a warm, comforting bowl of chewy noodles on a drizzly day? Look no further! This recipe for Potato Kalguksu (hand-cut noodles) is a delightful way to bring warmth and flavor to your table. Making the dough from scratch is easier than you think, and the result is wonderfully tender noodles swimming in a savory broth with the sweetness of potatoes and vegetables. It’s a perfect dish for both special occasions and cozy everyday meals.
Noodle Dough- 2 cups all-purpose flour
- 2/3 cup cold water
- 1-2 Tbsp cooking oil
- 900ml dried anchovy and kelp broth (about 4.5 cups)
- 1 medium potato
- 1/4 zucchini
- 1/4 carrot
- 1/2 onion
- 1/2 green onion (scallion)
- 1-2 Korean green chilies (optional)
- 2 Tbsp soy sauce or seasoned soy sauce
- 1/2 tsp MSG enhancer (or use more anchovies/dried pollack for broth)
- Salt to taste
Cooking Instructions
Step 1
Let’s start by making the noodle dough. In a bowl, place 2 cups of all-purpose flour. Gradually add about 2/3 cup of cold water, a little at a time, while mixing with your hands or a spatula. Continue kneading until a cohesive dough forms and there are no dry flour spots. Adding 1 tablespoon of cooking oil during kneading will make the noodles chewier and softer. Knead vigorously for about 5-7 minutes.
Step 2
Once the dough is made, cover it tightly with plastic wrap or place it in a sealed container. Refrigerate for at least 2 hours to let it rest. If you’re short on time, even a 30-minute rest in the refrigerator will significantly improve the chewiness of your noodles. This resting period allows the gluten to develop, giving the dough its characteristic elasticity.
Step 3
Now, let’s prepare the vegetables for the kalguksu. Wash and peel the potato, zucchini, and onion, then dice them into approximately 0.7cm cubes. Slice the carrot similarly; it adds color but can be omitted if desired. Thinly slice the green onion (scallion) on an angle. If you enjoy a bit of heat, thinly slice the Korean green chilies as well.
Step 4
The secret to a delicious broth! Make your broth by boiling 900ml (about 4.5 cups) of water in a pot with 2-3 pieces of dried kelp and 1 dried anchovy or dried pollack. Once the water boils, remove the kelp and continue simmering on medium-low heat for about 10 minutes to extract a deep, savory flavor. You can prepare your soy sauce during this time.
Step 5
After the broth is ready, add the potato pieces first, as they take the longest to cook. Once the potatoes are halfway tender, add the zucchini and onion to the pot. Alternatively, you can add the onion towards the end for a cleaner broth flavor. Maintain medium heat while the vegetables are cooking.
Step 6
It’s time to add the rested dough! Tear off small pieces of the dough and flatten them thinly with your hands or a spoon. Drop these pieces into the boiling broth. The thinner you make the noodle pieces, the faster they will cook and the more tender they will be. Since flour cooks quickly, it’s best to add the dough pieces swiftly.
Step 7
Once all the noodle pieces float to the surface, indicating they are cooked, it’s time to season the broth. Add 2 Tbsp of soy sauce or seasoned soy sauce, 1/2 tsp of MSG enhancer (or more anchovies/dried pollack), and then season with salt to your personal preference. For an extra kick, you can prepare a separate dipping sauce to enjoy with your noodles.
Step 8
Finally, garnish with the sliced green onion and optional Korean green chilies. For an extra touch of aroma and flavor, you can add about 1/2 tsp of minced garlic at this stage. Give it a quick boil, and your delicious Potato Kalguksu is ready to be served!
