Warm and Chewy Potato Kalguksu (Hand-Cut Noodles)
Super Simple Potato Kalguksu: Easy Noodle Dough and Broth Recipe
With the fluctuating spring temperatures and unpredictable weather, why not warm your body and soul with a comforting bowl of kalguksu? This dish features chewy handmade noodles in a clear, non-spicy broth. It’s a perfect recipe for a simple yet satisfying meal that’s easy to make at home.
Chewy Noodle Dough
- 2 cups all-purpose flour (approx. 240g)
- 3/4 cup water (approx. 180ml)
- 1 tablespoon vegetable oil (e.g., canola, grapeseed)
- 1 pinch salt (approx. 1g)
Clear Anchovy Broth
- 8 dried anchovies for broth
- 1300ml (1.3L) water
- 1 tablespoon soup soy sauce (Guk-ganjang)
- 1 tablespoon fish sauce (anchovy-based)
- 1/2 tablespoon regular soy sauce
- 1 teaspoon minced garlic (approx. 5g)
Generous Fillings
- 2 medium potatoes
- 1/2 zucchini
- 1/3 stalk green onion
- 1/4 onion
- 1 chili pepper (optional, for a touch of spice)
- 8 dried anchovies for broth
- 1300ml (1.3L) water
- 1 tablespoon soup soy sauce (Guk-ganjang)
- 1 tablespoon fish sauce (anchovy-based)
- 1/2 tablespoon regular soy sauce
- 1 teaspoon minced garlic (approx. 5g)
Generous Fillings
- 2 medium potatoes
- 1/2 zucchini
- 1/3 stalk green onion
- 1/4 onion
- 1 chili pepper (optional, for a touch of spice)
Cooking Instructions
Step 1
First, let’s make the chewy noodle dough! In a bowl, combine 2 cups of all-purpose flour, 1 tablespoon of vegetable oil, 3/4 cup of water, and a pinch of salt. Mix them together. It will start as dry flour but will gradually come together into a dough. Knead the dough with your hands until it forms a cohesive ball. If it’s too sticky, add a little more flour; if it’s too dry, add a tiny bit more water until you achieve a soft yet elastic dough.
Step 2
Wrap the kneaded dough tightly in plastic wrap or place it in an airtight container. Let it rest in the refrigerator for about 30 minutes. This resting period allows the gluten to relax, resulting in a chewier noodle texture and making the dough easier to tear later.
Step 3
While the dough is resting, prepare the flavorful anchovy broth. In a pot, combine 8 dried anchovies for broth and 1.3 liters of water. Bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 15 minutes to extract the rich, savory flavor from the anchovies. Remove the anchovies, leaving only the clear broth.
Step 4
Now, let’s prepare the ingredients for the kalguksu. Peel the potatoes and slice them into half-moon shapes or bite-sized pieces, about 0.5 cm thick. Slice the zucchini into half-moons and the onion into thin strips. Chop the green onion diagonally, and if you like a bit of heat, remove the seeds from the chili pepper and mince it. (Don’t worry if you only have potatoes or zucchini; they will still make a delicious kalguksu! You can also add carrots, chives, or mushrooms according to your preference for a richer flavor.)
Step 5
Add 1 tablespoon of soup soy sauce, 1 tablespoon of fish sauce, 1/2 tablespoon of regular soy sauce, and 1 teaspoon of minced garlic to the prepared anchovy broth and stir well to season. Once the broth is boiling, add the potatoes first. Cook them for about 2-3 minutes before adding other vegetables, as potatoes take longer to cook.
Step 6
After the potatoes have started to soften slightly, add the sliced zucchini, onion, and chili pepper (if using) to the pot. Continue to boil for another 1 minute. It’s best to cook the vegetables over high heat for a short time to keep them slightly crisp rather than overcooking them until mushy.
Step 7
Now, take the rested noodle dough out of the refrigerator. Tear off thin pieces of the dough directly into the simmering broth. Avoid tearing pieces that are too thick, as they will take longer to cook and won’t have the desired chewy texture. Thin pieces are key!
Step 8
After adding all the noodle pieces, taste the broth and adjust the seasoning with another pinch of salt if needed. Let it simmer for about 3 more minutes, or until the noodles are cooked through and the broth has thickened slightly. The noodles are ready when they float to the surface.
Step 9
Your warm and chewy potato kalguksu is ready! Ladle the delicious noodles and broth into bowls and enjoy. This is a wonderfully comforting meal that will warm you up from the inside out, especially on a chilly day. 🙂
