Korean Knife-Cut Noodles and Dough Flake Soup
Kaljebi is a Korean home-style soup that cooks knife-cut noodles and hand-torn dough flakes together in a single pot of anchovy-kelp broth. Sliced potato goes in first, releasing starch that thickens the broth to a gentle, savory body without any additive. The dough flakes are pinched thin and dropped in well ahead of the knife-cut noodles - because they need more time to cook through - so both elements finish together. Every spoonful holds two distinct textures: the broad, pillowy sheets of sujebi alongside the chewy strands of kalguksu. Zucchini and green onion round out the flavor, and a light hand with soup soy sauce keeps the bowl clear and clean-tasting rather than heavy. This is weekday cooking at its most practical, requiring only a handful of pantry staples.
Adjust Servings
Instructions
- 1
Bring broth to a boil and cook potato for 6 minutes.
- 2
Add zucchini, soup soy sauce, and minced garlic for base seasoning.
- 3
Tear in dough flakes and simmer for 3 minutes.
- 4
Add knife-cut noodles and stir to prevent sticking.
- 5
Add green onion and simmer 4-5 more minutes.
- 6
Adjust seasoning once both noodles and dough are fully cooked.
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Goes Well With
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