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Kalguksu, which means "knife noodles" in Korean, is a popular dish that has handmade, chewy noodles served in a nourishing broth. This soup, which is typically consumed during summer or monsoons, is not only tasty but also adaptable. Although this is an easy dish to prepare, you must know how to get the right chewy texture for the noodles and the right taste of the broth. Knowing the essential components of kalguksu will enable you to prepare this popular Korean comfort dish at home.
Choosing The Right Ingredients
Choosing quality components is the first step in creating delicious kalguksu. Start with the broth; for a classic taste, try using vegetable broth, handmade chicken stock, or a blend of dried kelp and anchovies. Use bone-in pieces of chicken if you choose to use them for more depth and flavour. Fresh veggies such as zucchini, carrot, and mushrooms also provide nutrients in addition to enhancing the soup taste. If you can't find fresh noodles, you can use dried udon or ramen noodles instead. You can also add proteins such as clams or prawns for added flavour.
Preparing The Broth
An excellent kalguksu starts with a delicious broth. The first step in making it is to stew the protein of your choice (such as chicken or anchovies) in water with aromatics like onion and garlic. For a more delicious broth add Shiitake mushrooms and dried kelp. To ensure that all of the flavours combine, let the mixture simmer gently for at least 30 to 45 minutes. To avoid bitterness, make sure to remove the dried anchovies from a seafood-based broth after around 20 minutes. For more flavour, add fish sauce or soy sauce to your broth and taste and adjust the salt.
Making Homemade Noodles
Making your own kalguksu noodles gives your dish a more authentic feel, even though store-bought noodles can be more convenient. For the dough, blend all-purpose flour, water, and a pinch of salt, until the mixture is smooth. Knead the dough until it is elastic, about 10 minutes; cover with a damp cloth and allow it to rest for at least 30 minutes. After this, the dough is best rolled out on a floured surface to the extent that it would be thin enough to cut into strips. Slice it into the appropriate widths, usually around 1/4 inch thick, using a pizza cutter or sharp knife. Before cooking the sliced noodles in boiling water for about two to three minutes, until they float to the top, dust them with flour to keep them from sticking.
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Cooking Process
Achieving the ideal texture and flavour balance in your kalguksu requires careful cooking. When your broth is finished and seasoned to your liking, return it to a low boil and then add your store-bought or homemade noodles. Cook until they are soft but still chewy, stirring occasionally to avoid sticking. Add veggies, such as carrots and zucchini, to the pot in the final minutes of cooking to keep them crunchy and to give your soup some colour and nutrients. To guarantee that seafood, such as clams or prawns, are cooked thoroughly without turning sticky, add them right before serving.
Serving Tips
To add taste and visual appeal, pour hot soup into bowls and garnish with sesame seeds or freshly chopped green onions. If you really want the genuine Korean flavour you can serve it with pickled vegetables or kimchi. To accommodate those who appreciate a little heat, think about providing gochujang (Korean chilli paste) on the side. Sesame oil used right before serving brings out the scent and depth in flavour.
Image Credit: Wikimedia Commons
