Korean Spicy Noodle Soup, Jang Kalguksu!!

By Seonkyoung Longest · 60 min

Ingredients

Instructions

1. Put the flour, salt and oil in a mixer bowl. Slowly pour in the hot water and mix on medium speed, scraping the sides as needed, until it forms one piece of dough.
2. Knead on low speed for 7 to 8 minutes. (By hand, knead for about 10 minutes.)
3. Shape the dough into a ball; it should be smooth, neither sticky nor dry. Cover it with plastic wrap or put it in a zip-top bag and let it rest.
4. Slice the vegetables as the ingredients list describes and set them aside. Beat the eggs and set them aside.
5. Put the broth ingredients in a large pot. Bring to a boil over high heat, then reduce to medium and simmer for 10 minutes.
6. While the broth simmers, roll the dough into a thin sheet, about 1/8 inch (2 to 3 mm), dusting with flour as needed.
7. Fold and loosely roll the sheet into a 2-inch-wide log, dusting each fold with flour. Cut into 1/4-inch-wide noodles (or your preferred thickness). Gently fluff the noodles to shake off excess flour, then refrigerate uncovered until cooking.
8. Remove the seaweed from the broth and raise the heat to high. Add the onion, potato and carrot with the seasonings, stir, and bring to a boil. Add the clams, zucchini and green onions, return to a boil, then add the noodles. Stir immediately and cook for 2 to 3 minutes, until fully cooked.
9. Pour the beaten egg into the pot in a circle. Stir gently only a few times, then cook for 1 more minute.
10. Transfer to a serving bowl. Crush the gim over the noodles, grind the sesame seeds over the top, and serve immediately.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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