Yachae Kalguksu (Korean Knife Noodles with Vegetables)

Name: Yachae Kalguksu (Korean Knife Noodles with Vegetables)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Korean
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

Recipe GLPRc3d0d06f0b26dd

Korean

Main Course

45 min

263 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

This is an honest weeknight meal: all ingredients are common at Harris Teeter, Food Lion, Walmart, and ALDI with no special trips needed, and the total cost per serving lands around $1.25–$1.50 with potatoes and zucchini doing most of the heavy lifting. The 45-minute stated time is accurate if you're comfortable making fresh noodle dough from scratch, though inexperienced cooks should add 10 minutes for the dough to rest properly and for hand-cutting the noodles. The recipe works well for a family of four, requires only basic knife skills and one pot, and reheats cleanly the next day if there are leftovers. The vegetable-forward broth is seasonally light for Charlotte summers and leans on pantry staples rather than the Korean specialty ingredients that would force a second errand.