Perfect Rainy Day Comfort: Chewy Handmade Potato Kalguksu
Perfect Rainy Day Comfort: Chewy Handmade Potato Kalguksu
On a day filled with rain, how about enjoying some comforting potato kalguksu? This recipe is perfect for a cozy day indoors. 🌧️
There’s nothing quite like a warm and hearty bowl of homemade kalguksu on a rainy day! This recipe combines the deep flavor of anchovy broth with chewy handmade noodles and crisp vegetables, guaranteed to awaken your appetite. Even beginners can easily follow along with these detailed instructions. Enjoy a comforting and happy meal, perfect for warding off the chill!
Noodle Dough Ingredients- 4 cups All-purpose flour
- Pinch of salt
- A little cold water (for adjusting dough consistency)
Cooking Instructions
Step 1
Hello everyone! Today, I’m excited to share a recipe for delicious and chewy ‘Potato Kalguksu’ that’s perfect for a rainy day. You can easily make it at home, so follow along step-by-step!
Step 2
Let’s start by making a flavorful broth. In a pot, add 8-10 cups of water and the dried anchovies (or kelp). Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes. Remove the anchovies to get a clear broth. This broth is key to the deliciousness of your potato kalguksu, so make sure to brew it well.
Step 3
Now, let’s make the star of the dish: the noodle dough! In a bowl, combine 4 cups of flour and a pinch of salt. Gradually add cold water while kneading until the dough becomes smooth and elastic. (Knead for about 5-7 minutes). Once the dough is ready, wrap it tightly with plastic wrap and let it rest in the refrigerator for at least 30 minutes. Resting the dough makes the kalguksu chewier and softer!
Step 4
While the broth is simmering, peel and thinly slice the potato (about 0.7cm thick). Add the sliced potato to the boiling broth and cook over medium heat for about 5 minutes until it’s slightly tender. Cooking the potatoes first will release their natural sweetness into the broth, making it even more delicious.
Step 5
Once the potatoes are half-cooked, add the thinly sliced onion, diced carrot, and 1 tablespoon of minced garlic. Simmer together. These vegetables will add a wonderful aroma and flavor to the soup as they cook.
Step 6
Now, take the rested noodle dough from the refrigerator. Spread it out thinly. Pinch off small pieces of the dough and drop them one by one into the simmering broth. It’s important to make the pieces thin; otherwise, they will take a long time to cook. Drop them with some space between them so they don’t stick together.
Step 7
After adding all the dough pieces, stir occasionally to prevent them from sticking to the bottom of the pot. It’s crucial to keep stirring! Continue to cook until the kalguksu floats to the surface, then boil for another 2-3 minutes until the noodles are perfectly cooked. Skim off any foam that rises to keep the broth clear.
Step 8
Finally, add the chopped scallions and a pinch of black pepper (if desired) and simmer for another minute to finish. If you like, you can also add thinly sliced zucchini at this stage for an extra crunch. Let everything meld together for about 1 minute.
