Home Made Noodles in Broth
Kalguksu literally means “knife noodles”.
This is a Korean noodle dish consisting of handmade, knife-cut wheat and soy bean flour noodles served with broth and other ingredients. Kalguksu is considered a seasonal food and is served most often in summer.
This is a recipe for a basic version of “Knife Cut Noodle Soup”
Preparation Time: 1 hour and 18 minutes
Cooking Time: 5 minutes
Total Time: 1 hour and 23 minutes
1 or 2
hot red or green chili pepper
Separate yolk from white.
Whip the yolk
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
Remove from heat and let cool.
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
Repeat with egg white.
Slice the chili pepper in half from top to bottom, remove seeds and any pith, then sliver each half from top to bottom.
Add kelp and anchovies to 2 cups cold water and soak for 1/2 hour.
Bring to a slow simmer over low heat.
Simmer for 5 minutes.
Strain the broth and discard solids.
Bring about 4 cups water to a full boil over high heat.
Add noodles, reduce heat to medium, and return to a soft boil.
Cook until desired tenderness. (taste test often to ensure they are not over cooked)
Remove from heat and drain.
Return the broth to a simmer over medium low heat.
Add noodles to broth and simmer over low heat for 5 minutes.