Korean Knife-cut Noodle Soup
Kalguksu is a Korean noodle soup made with hand-cut wheat noodles simmered in anchovy-kelp broth. The noodles are rolled flat and sliced with a knife, giving them a rough surface that absorbs broth and a satisfying chew distinct from machine-made pasta. Sliced potato, half-moon zucchini, and onion go into the pot, with the potato releasing starch that naturally thickens the broth as it cooks. Seasoning stays minimal - soup soy sauce, salt, minced garlic, and green onion added at the end - so the clean, savory depth of the stock comes through clearly. The dish is traditionally associated with rainy days in Korea, and adding clams turns it into a popular seafood variation.
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Instructions
- 1
Boil 1L water with anchovies (gutted) and kelp on medium heat for 15 minutes.
- 2
Remove anchovies and kelp, season with soup soy sauce and salt.
- 3
Thinly slice potato, half-moon zucchini, and julienne onion.
- 4
Add potato and onion to broth and boil for 5 minutes.
- 5
Add noodles and boil 5-6 minutes until they float. Watch for boiling over.
- 6
Add zucchini, boil 2 more minutes, then finish with minced garlic and green onion.
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