The best winter warmer Korean recipe : Kalguksu (Korean knife cut noodle / Noodle soup)

The best winter warmer Korean recipe :

Kalguksu (Korean knife cut noodle / Noodle soup)

In the winter, a warm drink or hot bowl of soup will help you live through winter comfortably.
Winter in Korea is very cold due to the wind blowing from Siberia.
Fortunately, Korean cuisine has developed Jjigae or Guk (kind of soup), so there are many dishes that warm your body during winter.
Today, I would like to introduce Kalguksu (Knife cut noodle) as a winter warmer.

What is Kalguksu (Korean knife cut noodle / Noodle soup)?

Kalguksu is a representative Korean noodle dish, and is made by cutting noodle dough with a knife. (The origin of "Knife cut noodle")

People eat Kalguksu in rainy season (summer) and in winter.

It is also a representative dish or ordinary people because it is inexpensive and the portions are big.

Unlike other Korean noodle dishes, the noodles are not boiled separately, but the broth is boiled with fresh noodles. (The origin of "Noodle soup")

Kalguksu is eaten with kimchi or fresh kimchi.

It is the best combination due to mild tastes of Kalguksu soup.

(If you want to know how to make the fresh kimchi, please refer to below recipe)

👉The most important Korean cuisine side dish "Kimchi" recipe : Fresh Kimchi (Geotjeori)

Variation

Variations are possible with the main ingredients of the soup.
It is mainly divided into seafood soup, which is made with clams and dried anchovy broth with meat as garnish.

• Bajirak Kalguksu : Make broth with littleneck calm and dried anchovies
• Jang Kalguksu : Make broth with Gochujang (Korean chilly pepper paste)

• Myeolchi Kalguksu : Make broth with Myeolchi (Dried anchovies) by adding meat garnish

Recipe

• Prep time. 10 minutes
• Cook time : 25 minutes
• Total time : 35 minutes
• Servings : 2

Ingredients

1 Tbs = 15ml

1~1.5L Water

35g Dried anchovy

Kelp 5cm X 5cm 3 pcs

800g (28.2 onces) littleneck calm (+ Sea salt 1Tbs, Water 500ml)

300g (10.5 onces) Kalguksu noodle (or you can use ramen noodle)

100g (3.5 onces) Zucchini, thinly sliced

50g (1.7 onces) Carrot, thinly sliced

50g (1.7 ounces) scallions (green onion), thinly sliced

A little bit of black pepper

1/2 Tbs Salt (more or less to taste)

1/2 Tbs Minced garlic

1 Chili pepper (Optional)

Instruction

Step 1. (If you use alive clams,) In a bowl, pour 500ml water and add 1 Tbs sea salt and mix it well. Add calms and put an iron spoon and warp it in a dark cloth or plastic bag and leave it for at least 30 minutes to 2 hours in order to spit out sand. Drain and rinse with cold running water. (If you use frozen pre-washed clams, you can pass it)

Step 2. In a large pot, boil 900ml of water with dried anchovy and kelp over high heat.  Once it start to boil, boil it for another 10 minutes on medium heat and remove it.

Step 3. Slice scallion (green onion) and Zucchini, carrot, chili pepper thinly. 

Step 4. Rinse Kalguksu noodles with running water and drain well to remove the flour on the surface of noodles. Add clams, Zucchini, carrot, minced garlic, Kalguksu noodles into broth. Stir it well. (If you don't want to broth to become starchy, you can precook noodles in boiling water and rinse, drain with running water). If it doesn't have enough soup, add more water. Add salt and black pepper and turn off the heat.

Source : Namuwiki