Homemade Kalguksu with Fresh Vegetables

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 4 cups (960ml) chicken or seafood broth 4 cups (960ml) chicken or seafood broth
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 small zucchini, julienned 1 small zucchini, julienned
• 4-5 shiitake mushrooms, thinly sliced 4-5 shiitake mushrooms, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 48g, 3g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and water. Knead the dough until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut the dough into thin strips to make the noodles.
3. 3.
   In a pot, bring the chicken or seafood broth to a boil. Add the minced garlic, soy sauce, and sesame oil. Reduce the heat to a simmer.
4. 4.
   Add the zucchini, mushrooms, and carrot to the broth. Cook for about 5 minutes until the vegetables are tender.
5. 5.
   Drop the handmade noodles into the simmering broth and cook for 3-4 minutes until they are cooked through.
6. 6.
   Season with salt and pepper to taste. Garnish with sliced green onions.
7. 7.
   Serve hot and enjoy the comforting flavors of homemade Kalguksu.

Treat your ingredients with care...

• Handmade noodles — Ensure the dough is well-kneaded and rested to achieve the desired texture. If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
• Shiitake mushrooms — Soak dried shiitake mushrooms in warm water for 20 minutes before slicing. Reserve the soaking liquid to add extra flavor to the broth.

Tips & Tricks

• For a vegetarian version, substitute the chicken or seafood broth with vegetable broth.
• Customize the vegetable selection based on personal preference or seasonal availability.
• Add a touch of heat by including a small amount of gochugaru (Korean red pepper flakes) to the broth.
• Serve with a side of kimchi for an extra burst of flavor.
• Leftover Kalguksu can be refrigerated and reheated the next day, but note that the noodles may become softer.

Serving advice

Serve the Kalguksu hot in individual bowls, garnished with sliced green onions. Accompany it with a side of kimchi and enjoy it as a comforting and satisfying meal.

Presentation advice

To enhance the presentation, arrange the julienned vegetables and sliced mushrooms on top of the noodles before pouring the hot broth. This will create an appealing visual contrast and showcase the vibrant colors of the dish.