Heli Yoon’s Vegetarian Kalguksu
Photograph: Heli Yoon.
Kalguksu (pronounced kal-gook-soo) is a classic Korean winter meal. It is a dish where location plays a large role in the way it is prepared. Near the ocean, boiled clams are a main feature, whereas in farming communities pumpkin is commonly seen. The most popular version, featuring chicken, is found widely across Korea. At its core and despite its variances, kalguksu is a hearty dish made from hand-rolled noodles that take centre stage in a brothy soup. The noodles look like thick, rounder versions of fettuccine, and have a nice, light and bouncy chew to their bite.
Serves 4 people. Does not store well as leftovers.
Method –
First, prepare the broth. In a large pot add water, dashima, shiitake mushrooms, garlic cloves, ginger and four spring onions (left in stalks).
Whilst the broth simmers, prepare the noodles. Poke holes in the potato and microwave until cooked through (set for eight minutes and check). Once the potato is fully cooked, peel and smash the potato with a fork. Mix 140gm of the mashed potato with flour, oil, salt and 120ml water. Knead until a smooth dough forms (five to seven minutes). Wrap in plastic wrap and place in the fridge for 30 minutes.
Next, strain the broth. Pick out the shiitake mushrooms, slice thinly and place back into the broth and discard the other strained ingredients.
Place broth back onto the stove, add carrots, zucchini and onions and let simmer.
Take out your dough from the fridge. On a lightly floured surface roll out the dough until it is thin like linguine (if your workspace is too small you may have to roll out the dough in two batches). Then, roll the thinned dough into a log and cut thinly with a knife. Separate the noodles and put aside on a floured surface.
Return to the broth and drop the whisked egg into the broth. Taste the broth and add soy sauce, spring onions and chilli.
Then, add noodles. Allow to simmer for three minutes, stirring the broth and noodles. Try a noodle and if it has a bouncy, chewy bite to it, it is ready to serve.
Separate the kalguksu into four even servings, serve with a drizzle of sesame oil, sesame seeds and toasted seaweed.
Tips –
*You can substitute the dried salted seaweed with nori that has been placed over an open flame to get it crunchy.
Ingredients –
Noodles
1 medium-sized potato
2 cups all-purpose flour
2 tbsp vegetable oil
2 tsp salt
120ml water
Soup
8 cups water
1 piece of dashima/kombu/dried kelp
3 dried shiitake mushrooms
3 garlic cloves, bruised
3cm piece of ginger
8 spring onions, 4 in stalks, 4 julienned
½ zucchini, julienned
½ carrot, julienned
½ onion, thinly sliced
1 red chilli, thinly sliced
4 eggs, whisked
1-2 tbsp soy sauce
Sesame oil, for garnish
Sesame seeds, for garnish
Dried salted seaweed, for garnish*
Photograph: Heli Yoon.