Serves 4
45 min
Yachae Kalguksu (Korean Knife Noodles with Vegetables)
Recipe GLPRc3d0d06f0b26dd
A comforting Korean noodle soup made with hand-cut dough noodles and a savory vegetable broth. Tender potato and zucchini pieces swim in a light, aromatic stock infused with garlic, finished with fresh scallions and toasted sesame seeds for nutty depth.
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Ingredients
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 teaspoon vegetable oil
1/2 cup cold water
2 quarts vegetable stock
6 cloves garlic, peeled
1/2 teaspoon salt
1 medium potato, peeled and cut into half-circles
1 medium zucchini, cut into half-circles
1 to 2 scallions, green parts only, sliced
1 teaspoon roasted sesame seeds, coarsely ground
Directions
Make the dough: In a large bowl, combine flour and kosher salt. Create a well in the center and add the vegetable oil and cold water. Mix with your hands or a wooden spoon until a shaggy dough forms. Knead for 5-7 minutes until smooth and slightly elastic. Cover with a damp cloth and let rest for 15 minutes.
Prepare the broth: In a large pot, bring the vegetable stock to a boil over high heat. Add the garlic cloves and salt, then reduce heat to medium and simmer for 5 minutes to infuse the garlic flavor.
Add vegetables: Stir the potato slices into the simmering broth and cook for 5 minutes. Add the zucchini slices and continue cooking for another 3-4 minutes until both vegetables are just tender but not falling apart.
Cut the noodles: Lightly dust a cutting board with flour. Roll or stretch the dough into a thin sheet about 1/8 inch thick. Using a sharp knife, carefully cut the dough into irregular noodle strips (approximately 1 to 2 inches long and 1/4 inch wide), letting each piece fall onto the floured board as you cut.
Cook the noodles: Increase the broth heat to a gentle boil. Carefully drop the cut noodle pieces into the simmering broth in batches, stirring gently to prevent sticking. Once all noodles are added, stir occasionally and cook for 3-4 minutes until they are tender but still have a slight chew.
Finish and serve: Taste the soup and adjust seasoning with additional salt if needed. Ladle into serving bowls, distributing noodles, potato, and zucchini evenly. Garnish each bowl with sliced scallion greens and a pinch of coarsely ground roasted sesame seeds. Serve hot.
