Noodles

Kalguksu (Knife-cut Noodle Soup)

Name: Kalguksu (Knife-cut Noodle Soup)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: knife-cut noodles (kalguksu) 300 g; potato 1; Korean zucchini (aehobak) 1/2; Korean leek (daepa) or scallions 1/2 Korean leek; large dried anchovies (for stock) 10; dried kelp (dasima) 1 piece (5 × 5 cm); guk-ganjang (soup soy sauce) 1 Tbsp; minced garlic 1 tsp; salt to taste; water 1,000 ml

Add the potato to an anchovy and kelp broth first, then add the knife-cut noodles and zucchini and cook the noodles. When the noodles are done, top with Korean leek, and stir gently so the broth doesn't turn cloudy.

Prep 10 min · Cook 25 min · Total 35 min · 2 servings · Medium

한국어로 보기 (Korean version)

Steps

1
Slice the potato into flat pieces, cut the zucchini into half-moons, and thinly slice the leek. Separate any noodles that are stuck together.
Cut out any potato sprouts.
2
Put the water, anchovies, and kelp in a pot, boil over medium heat for 10 minutes, then remove the anchovies and kelp.
3
Add the potato and boil for 5 minutes until half-cooked, then add the noodles, soup soy sauce, and minced garlic and cook for 5 minutes.
If the noodles stick, gently stir along the bottom.
4
Add the zucchini and leek and boil 3 minutes more; when the noodles turn translucent and a fork goes into the potato, season with salt.

Substitutions

Instead of	Use	How
anchovies and kelp	2 Tbsp store-bought liquid anchovy stock concentrate	Keep the same amount of water and add just the concentrate, adjusting to taste.
Korean zucchini	a handful of pumpkin leaves or spinach	Add them only for the last minute, just until wilted.

Storing leftovers

Knife-cut noodles keep swelling in the broth and make it thick, so it's best eaten right away. Store leftover noodles and broth separately, cool, refrigerate, and eat within 1 day; bring the broth to a full rolling boil first, then add the noodles to reheat. Noodles turn mealy when frozen, so don't freeze them.

Serve with

Kimchi, yeolmu kimchi (young radish kimchi), and fresh green chilies. The broth is mild, so a spicy geotjeori (fresh kimchi salad) goes well too.

Making more or less

For 4 servings, double the broth and noodles, and use enough water to cover the potatoes.

Before you cook

Cut out any potato sprouts and green parts.

Questions

My kalguksu broth is too thick and cloudy.

The flour coating the noodles dissolves into the broth and thickens it. For a clean broth, shake off the excess flour before adding the noodles, or blanch them separately in boiling water for 1 minute first; if it's already thick, add 100 ml stock or water.