Kalguksu - Korean Noodle Soup

A delicious Korean knife-cut noodle soup, served in an anchovy broth with various toppings and spicy sauce.

5/5 (3)

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Course: Main course

Cuisine: Korean

Servings: person

Calories: 811kcal

Mix the flour, salt, and water in a bowl “using” a spatula, then form a ball with your hands.
120 g of all-purpose flour, 60 ml water, 0.25 teaspoon salt
Gradually add more water until a dough forms, being careful not to overdo it.
Once the dough is formed, transfer it to a floured work surface and knead about ten times until smooth.
Cover the dough with plastic wrap or place it in a plastic bag and let it rest for at least 30 minutes, or overnight in the refrigerator.
Take out the dough, knead it for 2 minutes, then roll it out thinly on a floured surface into a square of about 10 x 10 inches or a rectangle of 8 x 11 inches.
Dust the surface with flour, fold the dough in layers 4 to 5 times, then gently cut with a knife.
Immediately separate the cut strips to prevent sticking, dust them with flour, and leave them uncovered until cooking.

Season the ground beef with soy sauce, mirin, and garlic.
85 g of ground beef, 1.5 teaspoons light soy sauce, 1.5 teaspoons of mirin, 0.5 teaspoon garlic
Heat a non-stick pan over medium-high heat and cook the beef until fully cooked, breaking up the pieces.
Set aside to garnish the soup later.

In a bowl, mix the green onions (reserve half for garnish), chopped chilies, and sesame oil.
1 tablespoon of green onion, 2 teaspoons of green chili, 0.5 teaspoon sesame oil
Then add soy sauce, vinegar, chili powder, sugar, garlic, and pepper, and set aside.
1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1.5 teaspoons by gochugaru, 1 pinch of sugar, 1 teaspoon garlic, 1 pinch pepper

Prepare the noodles if homemade and let them rest.
In a pot, add water, dried anchovies, kombu, and optionally, dried shrimp.
1 L water, 7 dried anchovies, 1 Piece of kombu, 1 tablespoon small dried shrimp
Simmer uncovered for 30 minutes, then turn off the heat and let it steep.
Slice the onions, zucchini, and optionally potatoes into julienne strips.
0.25 yellow onion, 100 g zucchini or Korean hobak, 100 g of potatoes
Chop the green onions, garlic, and green chilies.
1 green onion, Green onions, Green Chilies, Garlic
Remove the anchovies and kombu from the broth.
Bring the broth to a boil, season with soup soy sauce and salt, taste and adjust.
1 teaspoon guk ganjang, 0.5 teaspoon salt
When the broth is boiling, add the onions and simmer for 5 minutes until they become translucent.
Return to medium-high heat, add the zucchini and noodles.
Add garlic and green onions as garnish now or later.
Cook for 3 to 5 minutes for homemade noodles, or follow instructions for store-bought noodles.
Serve the soup and noodles in a bowl, add the spicy sauce separately.
Garnish with cooked beef, fresh green onions, garlic, and green chilies as preferred.

For homemade noodles, adjust cooking time according to thickness, between 3 and 5 minutes depending on preference (al dente or soft).

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