Homemade Chewy Hand-Pulled Kalguksu
Hand-Pulled Kalguksu
Craving warm, chewy kalguksu (Korean knife-cut noodles) out of the blue? Let’s get started on making it at home! With fresh ingredients and carefully kneaded dough, you can experience the profound flavor of homemade kalguksu. Follow these steps, and anyone can create a delicious bowl.
Broth Ingredients
- 4 Anchovies for broth
- 2 cloves Garlic
- 1 piece Scallion (white part)
Noodle & Garnish Ingredients
- 1/3 Zucchini (approx. 5cm long)
- 1 Shiitake Mushroom
- Pinch of dried chili threads (cut into 2cm pieces)
- 1/3 Zucchini (approx. 5cm long)
- 1 Shiitake Mushroom
- Pinch of dried chili threads (cut into 2cm pieces)
Cooking Instructions
Step 1
First, prepare the rich broth for your kalguksu. In a pot, combine 3 cups of water, 4 anchovies (with guts removed), 2 crushed garlic cloves, and 1 piece of scallion. Simmer over medium-low heat for 10-15 minutes to extract a flavorful anchovy broth. While the broth is simmering, prepare the other ingredients.
Step 2
Wash the zucchini thoroughly and cut it lengthwise (like peeling) into 5cm pieces, then slice into thin julienne strips. Thinly slice the shiitake mushroom into 0.2cm thick pieces. Sprinkle a pinch of salt over the julienned zucchini and let it sit for about 5 minutes. Gently squeeze out excess moisture with a dry cloth. For the shiitake mushrooms, mix them with 1 Tbsp soy sauce, 1/2 tsp sugar, and a pinch of sesame oil, then set aside to marinate.
Step 3
To make chewy kalguksu noodles, prepare the dough. In a bowl, add 1 cup of flour. Gradually pour in about 2/3 cup of water while mixing until a cohesive dough forms. You may need to adjust the water quantity slightly depending on your flour. Once the dough comes together, knead it vigorously for at least 5 minutes until smooth and firm. A firm dough is key to chewy noodles. Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes. Keep some extra flour aside for dusting.
Step 4
Strain the broth through a sieve to get a clear liquid and set it aside. Lightly sauté the julienned zucchini in a pan with a little oil over medium heat. Avoid overcooking; you want it slightly crisp, not mushy.
Step 5
Take the rested dough and sprinkle your work surface generously with flour. Roll out the dough with a rolling pin until it’s about 0.1cm thick. The thinner you roll it, the softer and tastier the noodles will be. Stack the thinly rolled dough sheets and cut them into 0.3cm wide noodles. Gently toss the cut noodles with a little dusting flour to prevent them from sticking together.
Step 6
Pour the prepared clear broth into a pot and bring it to a boil. Season the broth with a dash of soy sauce for color and adjust the saltiness to your taste. Once the broth is boiling vigorously, add the kalguksu noodles and cook for 3-4 minutes. The noodles are cooked when they float to the surface. Be careful not to overcook them until they become mushy.
Step 7
Carefully remove the cooked noodles from the pot and place them into serving bowls. Arrange the sautéed zucchini and marinated shiitake mushrooms attractively on top. Garnish with the 2cm pieces of dried chili threads for a beautiful finish. Enjoy your delicious, homemade kalguksu, featuring the harmonious blend of warm broth, chewy noodles, and colorful toppings!