Chewy Homemade Kalguksu: A Hearty and Delicious Noodle Soup
The Secret to Perfectly Chewy Kalguksu That Won’t Break!
Have you ever been disappointed when your homemade kalguksu noodles turn out mushy and break easily? This recipe reveals the secret to making wonderfully chewy kalguksu noodles at home that maintain their shape and delicious texture. Say goodbye to disappointment and hello to authentic, satisfying kalguksu!
Dough Ingredients- 3 cups all-purpose flour (or bread flour for extra chewiness)
- 1 large egg
- 1/2 cup aronia berry juice (for color and a hint of tartness)
- 1 tablespoon vegetable oil (like canola or soybean oil)
- Pinch of salt
Soup Ingredients- 1/3 zucchini, thinly sliced
- 1/5 carrot, thinly julienned
- 1 red chili pepper, thinly sliced (optional, for mild heat and color)
- 2 Korean green chili peppers (cheongyang chili), thinly sliced (for spicier kick)
- 1/2 green onion, diagonally sliced
- 1 liter broth (anchovy and kelp broth recommended for depth)
- 2 tablespoons fish sauce (for umami)
- 1 egg, for garnish
- 100g fresh oysters (optional, for oceanic flavor)
- Pinch of sesame seeds, for garnish
- Pinch of dried seaweed flakes (gim), for garnish
- 1/3 zucchini, thinly sliced
- 1/5 carrot, thinly julienned
- 1 red chili pepper, thinly sliced (optional, for mild heat and color)
- 2 Korean green chili peppers (cheongyang chili), thinly sliced (for spicier kick)
- 1/2 green onion, diagonally sliced
- 1 liter broth (anchovy and kelp broth recommended for depth)
- 2 tablespoons fish sauce (for umami)
- 1 egg, for garnish
- 100g fresh oysters (optional, for oceanic flavor)
- Pinch of sesame seeds, for garnish
- Pinch of dried seaweed flakes (gim), for garnish
Cooking Instructions
Step 1
In a large bowl, combine 3 cups of flour, 1 egg, 1/2 cup of aronia berry juice, 1 tablespoon of vegetable oil, and a pinch of salt. Knead until a cohesive dough forms. Once well-kneaded, wrap the dough in plastic wrap and refrigerate overnight. This resting period is crucial for developing a chewy texture.
Step 2
While the dough rests, prepare the garnishes. Separate the yolk and white of the egg for garnish and make thin omelets from each, then julienne them. Thinly slice the zucchini, julienne the carrot, and thinly slice the red and green chili peppers. Slice the green onion diagonally.
Step 3
On a lightly floured surface, roll out the rested dough thinly with a rolling pin until it’s about 2mm thick. If it’s too thick, it will take longer to cook; if too thin, it might tear. Carefully fold the rolled-out dough and slice it into noodles. Gently shake the noodles to prevent them from sticking together.
Step 4
Bring 1 liter of your chosen broth (anchovy and kelp broth is recommended for its rich flavor) to a boil in a pot. Add the sliced zucchini, carrot, and red chili pepper, and let it simmer for a moment. Once the broth returns to a boil, carefully add the fresh kalguksu noodles. Avoid stirring immediately; let them cook for 1-2 minutes, then gently separate them with chopsticks to prevent sticking. Once the noodles are partially cooked, add the fresh oysters and season the broth with 2 tablespoons of fish sauce.
Step 5
Finish the soup by adding minced garlic (optional) and the diagonally sliced green onions. Let it simmer for another minute, allowing the flavors to meld and the green onions to release their aroma.
Step 6
Ladle the hot kalguksu into serving bowls. Garnish generously with the prepared egg omelet strips, dried seaweed flakes, and a sprinkle of sesame seeds. Enjoy your delicious, chewy homemade kalguksu!
