Wholesome Whole Wheat Noodle Soup (Kalguksu)
Delicious and Healthy Kalguksu Made with Whole Wheat Flour
If you usually have trouble digesting wheat flour, this recipe is for you! This Kalguksu is made with easy-to-digest whole wheat flour, making it a savory and delicious dish that anyone can enjoy without worry. Have a satisfying lunch and a clean digestion!
Dough- Whole wheat flour (for 1 serving)
- Water (for 1 serving)
Cooking Instructions
Step 1
Let’s make chewy Kalguksu noodles with whole wheat flour! First, in a bowl, combine the whole wheat flour and water for one serving. Mix them well to form a dough. If you’re making more than two servings, adjust the ingredient quantities accordingly. Knead the dough with your hands until it’s smooth and pliable.
Step 2
Your whole wheat flour dough is now ready! Check to make sure it’s smooth and elastic.
Step 3
Place the dough in a disposable plastic bag and let it rest in the refrigerator for about 30 minutes. This resting period will make the noodles chewier and softer.
Step 4
Take the rested dough and roll it out thinly with a rolling pin. Aim for a uniform thickness of about 2-3 mm.
Step 5
Lightly dust the rolled-out dough with more whole wheat flour to prevent the noodles from sticking together. Then, place it on a cutting board or a surface designated for cutting noodles. Using a knife, cut the dough into your desired noodle width for Kalguksu. Thinner noodles will result in a softer texture.
Step 6
Now, let’s prepare the fresh ingredients for the Kalguksu. Take out mussels, a piece of carrot, a piece of onion, a piece of zucchini, and one egg from the refrigerator.
Step 7
Wash all the prepared vegetables thoroughly and julienne them. Cut the zucchini slightly thicker than the other vegetables. If you cut the zucchini too thinly, it can break apart while cooking and make the broth cloudy. Cutting it thicker will help maintain its texture.
Step 8
In a large pot, pour in the measured water. Add 1 tablespoon of dried anchovy powder and 1 tablespoon of soy sauce for soup. Bring it to a rolling boil to create a savory broth. You can also use whole dried anchovies or kelp to make the broth.
Step 9
Once the broth is boiling vigorously, add the carefully cut Kalguksu noodles. Gently separate the noodles so they don’t clump together.
Step 10
As the Kalguksu noodles start to float to the surface, add the cleaned mussels, 1/2 tablespoon of minced garlic, and a pinch of ground black pepper. Cook until the mussels open their shells.
Step 11
Finally, add the prepared vegetables and let it simmer for a bit longer. Cook until the vegetables are tender. The Kalguksu noodles will turn translucent and float to the top when cooked. Once everything is cooked, taste the soup. If it’s too bland, add more soy sauce for soup to adjust the seasoning to your preference.
Step 12
Your delicious whole wheat Kalguksu is now ready! To make it even more appealing, garnish with shredded egg omelet and seaweed flakes. Even if you’re eating alone, take the time to make it properly for an extra special meal!
