Kalguksu-Sujebi Fusion (Kaljebi)
Kalguksu-Sujebi Fusion (Kaljebi)
How to Make Heartwarming Kaljebi
Experience the delightful chewiness of sujebi (hand-pulled dough flakes) and the satisfying firmness of kalguksu (knife-cut noodles) in a single, comforting bowl of Kaljebi. There are times when you crave both sujebi and kalguksu, and this recipe is the perfect solution! I’m sharing how I made this delicious Kaljebi, which we enjoyed as a late brunch last Saturday. It’s a truly satisfying dish where you’ll want to savor every last drop of the broth.
Sujebi Dough- Potato Sujebi Flour 240g
- Water 120ml
Main Ingredients- Kalguksu Noodles 160g
- 1 Potato (medium)
- 1/4 Zucchini
- 1/4 Carrot
- 2 Shiitake Mushrooms
- 3 Cheongyang Peppers (for garnish)
Seasoning (Broth)- Soy Sauce for Soup 2 Tbsp
- Anchovy Broth Base 5 Tbsp (or store-bought broth)
- Minced Garlic 1 Tbsp
- Salt 1 Tbsp (for adjusting flavor)
Broth Ingredients- Radish (appropriate amount for broth)
- 2 Shiitake Mushrooms
- 1 handful Dried Anchovies (for broth)
- 1 handful Dried Shrimp
- 1/4 section Scallion
- 2 pieces Dried Seaweed (Kelp)
- 1 Cheongyang Pepper (for broth)
- Kalguksu Noodles 160g
- 1 Potato (medium)
- 1/4 Zucchini
- 1/4 Carrot
- 2 Shiitake Mushrooms
- 3 Cheongyang Peppers (for garnish)
Seasoning (Broth)- Soy Sauce for Soup 2 Tbsp
- Anchovy Broth Base 5 Tbsp (or store-bought broth)
- Minced Garlic 1 Tbsp
- Salt 1 Tbsp (for adjusting flavor)
Broth Ingredients- Radish (appropriate amount for broth)
- 2 Shiitake Mushrooms
- 1 handful Dried Anchovies (for broth)
- 1 handful Dried Shrimp
- 1/4 section Scallion
- 2 pieces Dried Seaweed (Kelp)
- 1 Cheongyang Pepper (for broth)
- Radish (appropriate amount for broth)
- 2 Shiitake Mushrooms
- 1 handful Dried Anchovies (for broth)
- 1 handful Dried Shrimp
- 1/4 section Scallion
- 2 pieces Dried Seaweed (Kelp)
- 1 Cheongyang Pepper (for broth)
Cooking Instructions
Step 1
First, let’s prepare the key ingredients that will make our Kaljebi delicious. Potato sujebi flour, readily available at supermarkets, gives a much chewier texture than regular wheat flour dough. Get your kalguksu noodles and fresh vegetables ready too.
Step 2
Time to make the sujebi dough! Combine 240g of potato sujebi flour with 120ml of water, following the instructions on the package. Ensure the dough is neither too sticky nor too dry. Once the dough is well-formed into a ball, place it in an airtight container and refrigerate for at least 30 minutes to develop a wonderfully chewy texture.
Step 3
Now, let’s prepare the colorful vegetables that will go into our hearty Kaljebi. Wash the zucchini and carrot thoroughly and slice them into thin julienne strips. Slice the potato into thin, flat pieces. It’s better to cut them into manageable sizes so they blend well with the broth.
Step 4
Soak the sliced potatoes in cold water for about 10 minutes to remove excess starch. This step helps keep the broth clear and results in a cleaner taste. Have the starchy-removed potatoes ready along with the julienned zucchini and carrot.
Step 5
Let’s prepare the toppings. Lightly oil a pan and sauté the zucchini. Adding a pinch of salt to the zucchini while sautéing enhances its flavor. Drizzle with 1/3 Tbsp of sesame oil after sautéing for added aroma. Sauté the carrots similarly. For the shiitake mushrooms, stir-fry them with a little soy sauce for added umami, then finish with a touch of sesame oil for fragrance. These carefully prepared toppings will elevate your Kaljebi experience.
Step 6
Now, let’s mix together the spicy condiment for a kick. Finely mince 3 Cheongyang peppers. Combine them with 2 Tbsp of sweet soy sauce, 1/2 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, and 1/2 Tbsp honey (or sugar). Mix well. This condiment can be added to your Kaljebi to taste for an extra spicy touch.
Step 7
It’s time to brew the rich and refreshing broth that forms the soul of Kaljebi. In a pot, combine 1.5 liters of water with the broth ingredients: radish, 2 shiitake mushrooms, a handful of dried anchovies, a handful of dried shrimp, 1/4 section of scallion, 2 pieces of dried kelp, and 1 Cheongyang pepper. Bring to a boil and simmer for about 15-20 minutes, allowing the flavors to meld. Remove the anchovies and kelp, keeping only the clear broth.
Step 8
Pour the clear broth into a pot. Season it with 2 Tbsp of soy sauce for soup and 5 Tbsp of anchovy broth base. Once the broth starts boiling, add the starchy-removed potato slices and cook until tender. Taste and adjust the seasoning with salt as needed. This step builds a solid flavor foundation for the soup.
Step 9
As the broth boils vigorously, start adding the sujebi dough by tearing off small pieces thinly. In a separate pot, bring water to a boil and cook the kalguksu noodles for just 2-3 minutes. Drain them and rinse under cold water to remove excess starch. This is crucial to prevent the soup from becoming overly thick when combined with the sujebi.
Step 10
Carefully transfer the separately cooked kalguksu noodles into the pot where the sujebi is simmering and combine them. As mentioned earlier, adding the kalguksu directly can make the broth gummy. The secret is to cook them separately, remove the starch, and then combine. This ensures you enjoy the best texture from both types of noodles.
Step 11
With both kalguksu and sujebi simmering together, add 1 Tbsp of minced garlic and let it cook for another brief moment to enhance the aroma. Taste the broth one last time and make any final adjustments with salt to achieve the perfect flavor. Let it simmer briefly for all the ingredients to harmonize.
Step 12
Ladle the finished Kaljebi into serving bowls. Artfully arrange the pre-sautéed zucchini, carrot, and shiitake mushroom toppings. For an extra touch, sprinkle some crumbled seaweed on top if you like. It not only looks appealing but also adds another layer of flavor.
Step 13
Finally, if you enjoy a spicy kick, add the prepared spicy condiment to your bowl as desired. The heat from the Cheongyang peppers and the savory flavor of the condiment will enrich the broth. On a day like today, a warm bowl of Kaljebi will warm you from the inside out, and the delicious broth is so good, you’ll definitely finish every last drop!
