Noodle Soup - 칼국수

Introduction

Kalguksu literally means "knife noodles" in Korean and the name comes from the fact that its noodles are cut rather than extruded or spun. It consists of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. The noodles are made with dough from wheat flour and eggs, sometimes containing ground bean powder for additional texture. The dough is usually left to "breathe" then rolled out thinly to be cut into long strips.

The broth is usually made with dried anchovies, shellfish, and kelp but chicken broth can be used as a substitute. Very similar to sujebi, ingredients are simmered together for many hours in order to obtain its rich flavor. It consists of similar vegetable and seafood contents such as zucchini, potatoes, scallions, clams and shrimps. Usually seasoned with salt, the noodles are served with garnish of choice and it is traditionally considered a seasonal food, consumed most often during summer.

Varieties

• Jemul kalguksu (제물칼국수) noodles are put to a boil with other ingredients in broth, instead of being added later. Both the noodles are broth gain a thick texture.
• Ssook (Mugwort) kalguksu (쑥칼국수) mugwort is added to the dough when making the noodles. Usually served in anchovy broth.
• Mung Bean kalguksu (녹두칼국수) boiled mung beans are crushed, sieved, and added to the noodle dough.
• Hobak Pumpkin kalguksu (호박칼국수) noodles are cooked with a porridge-like mixture of red beans and rice, and served in a hollowed-out pumpkin. A speciality dish of Chungcheongnam-do.
• Perilla seed kalguksu (들깨칼국수) finely ground perilla seeds are added to the broth. Seasoned with soy sauce and garnished with zucchini and shiitake mushrooms.
• Pheasant and buckwheat kalguksu (꿩메밀 칼국수) broth is made from pheasant, and noodles from buckwheat flour.
• Pea kalguksu (완두콩칼국수) peas are boiled and sieved and added to the broth. Seasoned with minced garlic.
• Small octopus kalguksu (밀국낙지칼국수) a small octopus is cooked inside a squash, and later cut to add to the noodles and broth.
• Pine mushroom kalguksu (송이버섯칼국수) pine mushrooms are sliced and added with other vegetables while boiling. A speciality from the Gangneung region.
• Snail kalguksu (고둥칼국수) freshwater snails are boiled and ground into a broth, and noodles are added.
• Millet kalguksu (조밥칼국수) a specialty dish from the Andong region, noodles are served with rice made of millet, and ssam. The noodles are made from a mixture of bean powder and flour. The meal is served with a seasoning sauce made from soy sauce, minced garlic, scallions, red chili porder, sesame oil, and sesame salt.
• Andong kalguksu (안동칼국수) specialty of the Andong region. Ground bean powder is added to the flour when making noodles. The broth is usually made from chicken.

Chicken kalguksu Recipe

Ingredients

• 1 pound chicken breast
• 16 cups water
• 16 peeled garlic cloves (about 1/2 cup)
• 1 medium onion, cut into quarters
• 3 1/2 cup all purpose flour, plus 1/3 cup flour to dust
• 1/2 cup potato starch
• 1 medium zucchini, cut into matchstick (about 1 1/2 cup)
• 2 green onions, chopped
• vegetable oil
• Sesame oil
• Salt
• Fish sauce (or soup soy sauce)
• ground black pepper

Directions

Start the broth:

1. Put water, chicken breast, garlic, and onion in a large stock pot and boil for 1 hour over high heat.

While it boils, make the noodle dough:

1. Combine flour, starch, 1 teaspoon salt, 2 tablespoons vegetable oil, and 1 1/4 water in a large bowl.
2. Mix with a wooden spoon to form a lump. Knead it by hand until it forms as ball. Put it into a plastic bag, seal it, and let it sit in the fridge or on the kitchen counter for 10 minutes.
3. Take the dough out of the plastic bag, knead it for 2 to 5 minutes, and then put it back in. Kneading it in stages like this, and storing it in the plastic bag between sessions will make it soft and pliable with a minimum of effort.

Prepare the zucchini:

1. Combine the zucchini matchsticks with 1/4 teaspoon salt and set aside for 5 to 10 minutes.
2. Squeeze the excess water out by hand and sautee with a few drops of vegetable oil in a pan. Set aside.

Finish the stock

1. After an hour of boiling, remove from the heat. Strain. The stock will be about 13 cups at this point and it should look clear but a little milky.
2. Add 1 tablespoon salt and 2 teaspoons fish sauce (or soup soy sauce) or to taste. Mix well and put it back to the stock pot. Set aside.

 Make garlic seasoning paste:

1. Collect the cooked garlic into a small bowl and mash it with a spoon. Add 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 2 teaspoons sesame oil. Mix well and set aside.
2. Pull the chicken into thin strips with your fingers and mix it in the with the garlic mixture. Set aside.

Make noodles:

1. Take out the dough and knead it again for a couple of minutes until it's really smooth. Divide the dough into 2 balls.
2. Dust a large cutting board or a clean kitchen table with flour and put the dough on it. Roll it out with a rolling pin to a circle about 18 inches wide and 1/16 inch thick (1 or 2 mm). Flip it over occasionally to make it even, round, and flat. If you need to, sprinkle some flour on it when you flip, to keep it from sticking.
3. Evenly spread some flour on the dough, and fold it over 3 or 4 times. Cut it into thin noodles, about 1/8 inch thick. Sprinkle some flour on them, and gently mix them up to separate them and spread the flour evenly.
4. Make noodles with the other ball of dough but repeating the steps above.

Make Soup:

1. Bring the stock to a boil and add the noodles. Stir with a wooden spoon and cover.
2. Cook for 4 to 6 minutes until all the noodles float and some bubbles form on the surface. Remove from the heat.
3. Ladle into large individual bowls. Put some zucchini on the center of each bowl and add some chicken. Sprinkle some chopped green onion over top, and serve immediately with kimchi and few more side dishes if you have them.

Video

Chicken Kalguksu



Haemul Kalguksu

Source: TriFood.com, Wikipedia, Maangchi, gloculmedia, Grace Travel