Directions

1. 1

   In a large mixing bowl, combine the flour and kosher salt. Create a well in the center of the flour mixture.

2. 2

   Pour the vegetable oil and cold water into the well. Using chopsticks or your fingers, gradually incorporate the flour from the sides into the wet ingredients, mixing until shaggy crumbs form.

3. 3

   Transfer the mixture to a clean counter and knead for 5-7 minutes until the dough becomes smooth and elastic. Add a pinch more flour if too sticky, or a splash of water if too dry.

4. 4

   Cover the dough with a damp cloth or plastic wrap and let it rest for at least 10 minutes at room temperature.

5. 5

   Divide the rested dough into 4 portions. Working with one portion at a time, flatten it into a thin rectangle on a lightly floured surface, about 1/8 inch thick. Let the dough rest briefly between folds to prevent shrinking.

6. 6

   Fold the flattened dough into thirds lengthwise, then fold in half widthwise, creating a compact rectangle. Lightly dust the folded dough with flour to prevent sticking.

7. 7

   Bring a large pot of water or vegetable broth (approximately 8 cups) to a boil.

8. 8

   Holding a folded dough portion with one hand over the boiling liquid, use a sharp knife to slice thin noodles directly into the broth, working from one end to the other. The noodles should be 2-3 inches long and about 1/4 inch wide. Repeat with remaining dough portions.

9. 9

   Stir gently as the noodles are added to prevent sticking. Allow the noodles to cook for 3-5 minutes, stirring occasionally, until they float to the surface and are tender.

10. 10

    Serve the hot kalguksu immediately in bowls with the broth and noodles. Season to taste with additional salt if desired.