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The Noodle 100 · make it at home

Kalguksu: knife-cut noodles in chicken broth

1 hr 30 min · 4

Korea's hand-cut noodle soup: soft, slightly thick wheat noodles cooked right in a chicken broth so it thickens a little. Eat it with sharp, garlicky kimchi.

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The real one

You need

• For the broth: 1 small chicken (1.2 kg / 2 1/2 lb), 1 onion, 1 head garlic halved, 1 piece ginger, 6 dried anchovies (optional), 2.5 liters (2 1/2 quarts) water
• For the noodles: 400 g (3 cups) all-purpose flour, 180 ml (3/4 cup) water, 1 tsp salt, 1 tbsp oil
• 1 zucchini and 1 potato, cut in matchsticks, 2 scallions
• To season: 1 tbsp soup soy sauce, salt, black pepper
• To serve: fresh kimchi (geotjeori), sesame seeds, a little seaweed

How to make it

1. Broth (1 hr): Simmer the chicken, onion, garlic, ginger and anchovies in the water 1 hour. Lift out the chicken, shred the meat, and strain the broth.
2. Dough (10 min + 30 min rest): Knead the flour, water, salt and oil into a firm smooth dough, wrap and rest 30 minutes.
3. Cut (10 min): Roll the dough very thin on a floured counter, about 2 mm, dust well, fold over itself in loose layers and cut into 5 mm strips with a knife. Shake them loose.
4. Cook (8 min): Bring the broth to a boil, add the potato for 3 minutes, then shake the excess flour off the noodles and drop them in with the zucchini. Cook 4 to 5 minutes, stirring, until tender. Season with soup soy, salt and pepper.
5. Serve: Top with the chicken and scallions; kimchi on the side.

Tips

• Cooking the floured noodles right in the broth gives it its body; don't rinse them.
• Myeongdong Kyoja's version adds dumplings: drop in a few with the noodles.

Chef Amazing's own home version, in our words; not any shop's recipe.