Knife Cut Noodles - Kalguksu Noodles
Homemade chewy noodles for soups and stir-fries.
Knife Cut Noodles - Kalguksu Noodles
Serves 2-3; makes approximately 550g (1.25 lbs) of fresh dough
With just a few pantry staples chewy noodles can be achieved quickly and simply.
“Recipe Tips:
*1. Try not to add additional water to the dough as it will affect the final texture.”
Ingredients
325g (2.5 c) Bread or AP flour
25g (2 T) potato starch
1 T vegetable oil
1 t kosher salt
150ml (.75 c) water
Recipe Know-how
1. In a large bowl combine the dry ingredients well.
Add the oil and rub through with your fingers.
Add the water mixing well.
The dough will look very dry but try not to add any additional water.
Knead dough for 15-20 minutes or until the dough is homogenous and smooth.
This step can be done in a mixer however, keep an eye on the mixer as it may begin to “walk” on your counter due to the stiffness of the dough.
Wrap in plastic and rest for 30-40 minutes.
2. Divide dough in half. Wrap second half in plastic and set aside.
On a heavily floured work surface, roll dough to desired thickness.
When rolling and cutting noodles, remember that the noodles will swell slightly while cooking. As such, roll and slice a tad thinner than your desired final product.
Dust surface of dough with flour and accordion fold.
Using a sharp knife, cut noodles to desired thickness.
Shake noodles loose and dust with more flour.
Set aside and repeat with remaining half of dough.
Shake off as much extra flour from the noodles before cooking. Noodles can also be placed in a hand held strainer and shaken to remove as much excess flour as possible.
3. Cook in salted boiling water 1-3 minutes based on the thickness of the noodles.
Test noodles for doneness. Cooked noodles should be brighter in color and when tasted a cooked noodle should not taste floury and have a slight bite.
4. Serve as desired.
