Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of water
- 2 cups of kimchi, chopped
- 4 cups of chicken broth
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1/2 teaspoon of black pepper
- 2 green onions, thinly sliced
- 2 eggs, beaten
Special equipment needed:
- Rolling pin
- Large pot
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Slowly add in the water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut the dough into thin strips, about 1/4 inch wide.
3. In a large pot, bring the chicken broth to a boil. Add in the chopped kimchi, soy sauce, sesame oil, and black pepper. Reduce the heat to medium-low and let it simmer for 10 minutes.
4. Add the sliced dough strips into the pot and let it cook for 5-7 minutes, or until the noodles are tender.
5. In a separate pan, scramble the beaten eggs until they are fully cooked.
6. Serve the kimchi kalguksu hot, garnished with sliced green onions and scrambled eggs.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 8g
Carbohydrates: 56g
Protein: 16g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water
- All-purpose flour can be substituted with wheat flour or rice flour
- Soy sauce can be substituted with tamari or coconut aminos
Variations:
- Add sliced mushrooms or tofu for extra protein
- Use beef or vegetable broth instead of chicken broth
- Add chili flakes or gochujang for a spicier flavor
Tips and tricks:
- Be sure to knead the dough until it is smooth and elastic for the best texture
- If the dough is too sticky, add more flour
- Adjust the amount of kimchi to your personal preference
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with the sliced green onions and scrambled eggs on top.
Garnishes:
Sliced green onions and scrambled eggs
Pairings:
Kimchi kalguksu pairs well with a side of steamed rice and a side salad.
Suggested side dishes:
Steamed rice and a side salad
Troubleshooting advice:
- If the dough is too dry, add more water
- If the noodles are too thick, roll them out thinner
- If the broth is too salty, add more water
Food safety advice:
Be sure to cook the noodles and broth thoroughly to prevent any foodborne illnesses.
Food history:
Kalguksu is a traditional Korean noodle soup that is typically made with wheat flour noodles and a clear broth. Kimchi kalguksu is a variation that adds chopped kimchi for extra flavor.
Flavor profiles:
Kimchi kalguksu is savory, slightly spicy, and tangy from the kimchi.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean