Kalguksu (knife-cut noodles in clam broth)
Mukkidex Kitchen (@mukkidex_kitchen) 公式 · · English
3人分70分ふつう
Kalguksu means "knife noodles": a simple dough rolled out and cut by hand, then cooked straight in the soup. The flour from the noodles thickens the broth slightly, giving it a comforting, silky body. This version uses anchovy stock with clams, potato and courgette. Rest the dough before rolling so it does not spring back, and dust the cut noodles well with flour so they do not stick together. Soak the clams in salted water for an hour to purge any sand, and discard any that do not open once cooked.
材料
- Plain flour, plus extra for dusting250 g
- Salt (for dough)1/2 tsp
- Neutral oil1 tbsp
- Water (for dough)115 ml
- Anchovy and kelp stock1.5 litres
- Fresh clams, purged300 g
- Potato, cut into thin half-moons1 small
- Courgette, julienned1/2
- Onion, sliced1/2
- Garlic, minced1 tsp
- Soup soy sauce (gukganjang) or light soy sauce1 tbsp
- Saltto taste
- Green onion, sliced1
作り方
- Mix the flour, salt, oil and water into a firm dough and knead for 5 minutes until smooth. Wrap and rest for 30 minutes.
- Roll the dough out on a floured surface to about 2 mm thick. Dust well with flour, fold it loosely in layers and cut into 5 mm strips. Shake the noodles apart.
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The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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