Namjooning Readathon 2025: Day 11

Posted on by Dezi Posted in BookwormTagged , , ,

Kalguksu

This is a new recipe for me, my first time making it and it turned out DELICIOUS if I do say so myself. I got the recipe from Kimchimari.

Ingredients:

Noodle Dough –

  • 1 cup all purpose flour
  • 1/4 cup water
  • 1.5 tsp water (extra water to make the dough work but as little as possible should be added)
  • 1/4 tsp fine salt

Broth –

  • 4 cup chicken broth (fresh home made chicken broth is best but canned broth should also be ok)
  • There are different broths to choose from on the website. I chose this one.

Soup –

  • 2/3 cup zucchini or Korean hobak (matchsticks)
  • 1/4 each yellow onion
  • 1/3 cup potatoes (matchsticks – optional – can make soup thick)
  • 1 each green onion

Toppings –

  • 3 oz Ground Beef (or thin slices of beef, 3 oz = 1/4 cup)
  • 1.5 tsp cooking sake or mirin
  • 1.5 tsp soy sauce (jin ganjang or regular kikkoman)
  • 1/2 tsp garlic (chopped or 1/2 amount in garlic powder)

Chili Sauce -1 Tbsp Jin Ganjang (soy sauce)

  • 1 Tbsp Jin Ganjang (soy sauce)
  • 1.5 tsp Gochukaru (Red Chili Pepper powder)
  • 2 tsp green chili pepper (putgochu or Jalapeno) (chopped – substitute shishito peppers (double amount) if you want mild sauce, adjust to your spice level)
  • 1 tsp rice vinegar (or white vinegar)
  • 1 Tbsp green onion (chopped)
  • 1/2 tsp sesame oil
  • 1 tsp garlic (chopped)
  • 1/8 tsp sugar
  • 1/8 tsp black pepper

Instructions:

Noodles –

  1. In a bowl, mix flour, salt and water with a spatula and then use your hands to form a ball. Making sure all the flour is incorporated into the dough. My recipe uses less water than most recipes so it may feel like there isn’t enough water. The exact amount can change based on how dry your flour is but start with 1/4 cup + 1.25 tsp water per 1 cup of flour and see if you are able to form a dough. But if not, knead for a few times to see if you really need more water and add little bit more water (up to 1 tsp more).
  2. Once a dough ball has formed, sprinkle some flour on a counter or a board and then transfer the ball onto it. Knead about 10 times to make sure it forms one uniform dough. Cover with a plastic wrap or put in a plastic bag and let it rest for 30 minutes or more. You can also make the dough a day in advance and let it rest in the fridge.
  3. When it has rested, take out the dough and knead for 2 minutes to warm up the dough. On a floured surface, roll out the dough using a rolling pin until it is about 10×10 inch square or 8×11 rectangle. It doesn’t really matter. If the dough sticks, sprinkle some flour on the rolling pin and on the board while rolling. Roll out until it’s nice and thin – like you see in the picture.
  4. Sprinkle flour on the surface of the dough (so it doesn’t stick to itself when rolled up) and fold the dough over from one side 4-5 times so you have layers. Cut gently with a knife (if you press hard, they will stick together so be careful) and immediately unfold and loosen the layers so they don’t stick to each other. Sprinkle some more flour on the noodles and toss them so they are separated and well coated in flour. Set aside uncovered until you are ready to cook the noodles.
  5. *** Alternatively, you can use a stand mixer or a food processor to make your dough. But once the dough ball has formed, make sure you knead it by hand before letting it rest.

Beef Topping –

  1. Season ground beef with soy sauce, cooking rice wine (mirin) and garlic powder or fresh chopped garlic. Mix.
  2. Heat a non-stick frying pan on medium-high heat and saute the beef until everything is fully cooked. Break up any big lumps if there are any. Set aside to top noodles with.

Chili Sauce –

  1. In a small bowl, add green onions (reserve half to use as garnish later), chopped chili or shishito peppers and add sesame oil. Mix well and coat everything with oil so they stay fresh longer.
  2. Add remaining seasonings – soy sauce, vinegar, red chili powder (gochukaru), sugar, garlic and couple dashes of black pepper. Set aside and serve with noodles.

Broth –

  1. Simmer UNCOVERED, for 30 minutes while you make the noodles. Turn off heat and let it rest. Let anchovies site in warm water – more flavors develop over time.

Prepare Vegetables –

  1. Slice onions, zucchini, and optionally potato into matchsticks.
  2. Chop all green onions, garlic and green chili peppers OR shishito peppers. If using shishito peppers, double the amount.

Almost done –

  1. Remove and discard anchovies and kelp from broth.
  2. Bring broth to boil. Season broth with guk ganjang (soup soy sauce) and sea salt. Taste. Should be a little bit on the salty side since noodles will make it less salty.
  3. Once broth starts to boil, add onions and lower heat back to simmer for 5 minutes until onions start to become translucent.
  4. Turn heat back on to medium-high and add zucchini and noodles. If using packaged noodles, follow instructions on the package on cooking time. Add some chopped garlic and green onions now or later, fresh, as toppings. (I like the stronger fresh flavor as fresh toppings).
  5. Cook about 3- 5 minutes for homemade fresh noodles. For packaged Kalguksu noodles, follow directions on the package – usually 5-7 minutes.
  6. Serve noodles and soup in a bowl with the spicy Dadaegi on the side. Top noodle soup with fresh green onions, ground beef and optionally fresh chopped garlic and/or green chili peppers. Allow each person to add as much or as little as Dadaegi as they want.
  7. Enjoy it with some Kimchi – especially Buchu Kimchi if you have it.

This turned out way better than what I was expecting and I didn’t burn anything which was great. I can see myself cooking this A LOT in the upcoming months instead of buying it.

-Dezi

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