Kalguksu (Korean Knife Cut Noodle Soup) with Homemade Noodles

kimchimari.com

EmpressG

subheading: Dough for Knife Cut Noodles (1 serving = 8 oz or 2 cup in volume):

1 cup all purpose flour

¼ cup water

1.5 tsp water (extra water to make the dough work but as little as possible should be added)

¼ tsp fine salt

subheading: Anchovy Soup Broth:

4 cup water

⅓ cup dried soup anchovies

1 Tbsp dried mini shrimps (optional)

1 piece dashima (kombu) kelp (about 2x3 inch for each piece)

½ tsp salt (Trader Joe's sea salt)

1 tsp Guk Ganjang (Korean Soup soy sauce)

subheading: Chicken Broth:

4 cup chicken broth (fresh home made chicken broth from baeksuk is best but canned broth should also be ok)

subheading: Beef Broth:

4 cup beef broth (my gogiguk recipe will work best but you can also use bone broth)

subheading: Soup ingredients:

⅔ cup zucchini or Korean hobak (matchsticks)

¼ each yellow onion

⅓ cup potatoes (matchsticks - optional - can make soup thick)

1 each green onion

subheading: Beef Topping:

3 oz Ground Beef (or thin slices of beef, 3 oz = ¼ cup)

1.5 tsp cooking sake or mirin

1.5 tsp soy sauce (jin ganjang or regular kikkoman)

½ tsp garlic (chopped or ½ amount in garlic powder)

subheading: Yangnyeom Ganjang (Green Chili Sauce):

1 Tbsp Jin Ganjang (soy sauce)

1.5 tsp Gochukaru (Red Chili Pepper powder)

2 tsp green chili pepper (putgochu or Jalapeno) (chopped - substitute shishito peppers (double amount) if you want mild sauce, adjust to your spice level)

1 tsp rice vinegar (or white vinegar)

1 Tbsp green onion (chopped)

½ tsp sesame oil

1 tsp garlic (chopped)

⅛ tsp sugar

⅛ tsp black pepper

Directions at kimchimari.com

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