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Kalguksu Noodles

groups6 servingsspeedMediumcountertopsPrep: 375 minsskilletCook: 15 minsscheduleTotal: 390 minsoutdoor_grillNo-cook

Allergens:warningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleDough needs to be chilled in the refrigerator for several hours or overnight in advance6h

Preparation

00:00:30

Add 2.5 cups All Purpose Flour and 1 tsp Salt in a large mixing bowl
Mix it a little
Add 2 Tbsp cooking oil (canola oil) and 1 cup water to the flour
Mix roughly with a fork until the water gets mixed into the flour and all the liquid is gone
Start to knead the dough with hands until it forms a cohesive ball

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Watch out

Water must be mixed in thoroughly with a fork before hand kneading, otherwise the dough will be too wet and stick excessively to hands.

Ingredients:All purpose flour (2.5 cup)Salt (1 tsp)canola oil (2 tbsp)water (1 cup)

Tools:forkmixing bowl

Active Cooking

00:01:04

Sprinkle some flour on a rolling mat or cutting board
Take out the dough from the mixing bowl and put it on the mat
Knead the dough by hand for about 15 minutes as if washing clothes by hand until it gets a nice soft surface and elastic texture

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Watch out

Dough must be kneaded continuously for the full 15 minutes, otherwise it will lack elasticity and break apart when rolled thin.

Tools:rolling mat

Waiting Time

00:01:57

Form the dough into a round shape
Cover it with plastic wrap
Keep it in the refrigerator for several hours or overnight to give the noodles a nice texture when cooked

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Watch out

Dough must be wrapped tightly in plastic wrap before refrigerating, otherwise the outer surface will dry out and form hard crusts.

Tools:plastic wrap

Preparation

00:02:15

Take out the chilled dough from the refrigerator
Divide the dough in half
Form each half into a round ball

Active Cooking

00:02:28

Sprinkle some flour on the rolling mat
Roll a piece of the dough into a 16 x 12 inch thin oval or rectangle

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Watch out

Dough must be rolled out evenly to 16 x 12 inches, otherwise thick spots will remain uncooked in the center when boiled.

Tools:rolling pin

Active Cooking

00:02:53

Sprinkle a generous amount of flour on the surface of the rolled dough
Fold it over about 1.5 inches at a time to form a flattened roll shape

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Watch out

Flour must be spread evenly between all folds, otherwise the noodles will fuse together and tear upon cutting.

Tools:cutting board

Active Cooking

00:03:12

warningStay safe

Keep fingers tucked in and curl fingertips away from the blade while slicing to prevent knife cuts.

Cut the rolled up dough into thin strips with a knife

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Watch out

Noodles must be cut to an even thickness, otherwise thin strips will overcook and turn mushy while thick ones remain raw.

Tools:chef knife

Active Cooking

00:03:26

Gently shake the noodles apart to separate strands

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Watch out

Shake the noodles gently, otherwise pulling too hard will break the fresh strands.

Active Cooking

00:03:41

Repeat the rolling and cutting process with the other dough ball to yield 1.5 lbs of noodles total

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Watch out

Remember to boil the homemade noodles separately in water first and drain before adding to soup, otherwise excess flour will make the broth too starchy and thick.

Tools:rolling pin