Kalguksu (Knife-cut Noodle Soup)
A Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients.
Contains common allergens
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Instructions
- 1
In a large bowl, mix the flour, salt, and water. Knead by hand for 10 minutes until smooth and elastic. Wrap in plastic and let it rest at room temperature for 30 minutes.
- 2
On a heavily floured surface, roll the rested dough out with a rolling pin until it is about 1/8-inch thick.
- 3
Dust the rolled dough generously with flour, fold it over itself several times into a flat roll, and use a sharp knife to cut it crosswise into 1/4-inch wide noodles. Shake the noodles loose to prevent sticking.
- 4
Bring the anchovy-kelp broth to a rolling boil in a large pot. Add the sliced potatoes and boil for 3 minutes.
- 5
Add the fresh noodles, julienned zucchini, and clean clams. Gently stir once to separate the noodles.
- 6
Cook for 5-6 minutes until the noodles are translucent and chewy, and the clams have fully opened. Serve immediately, garnished with chopped scallions.
Plan it in Listahan
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