Korean Spicy Noodle Soup, Jang Kalguksu!!

Hi guys, I'm Seonkyoung Longest. Welcome to Asian at Home. Today I'm really excited and I'm super hungry for this spicy hand-cut Korean noodles. We call it Jangkalguksu. When Jacob and I went to the east coast of South Korea and this restaurant that this taxi driver took us to, all the local people going or the local cuisine was served in there. And one of our favorite was this spicy noodles. It was so good, so flavorful, so hearty. I wanted to recreate at home and a lot of you guys asked me to recreate. So let's get started. First we need to make the dough for the noodles. Super easy. You will need two cups of all-purpose flour. And today I'm going to use my standard mixer because more kneading means more chewier and elastic noodles. But obviously you can definitely make with your hand. That's totally fine. I used to make with my hands before too and calling that my workout. So that's your workout today. Okay, half teaspoon of salt. Just gonna give a quick mix like this. Then add one tablespoon of any oil. Vegetable oil, canola oil, olive oil, avocado oil I'm gonna use today. It really doesn't matter. And lastly let's add three quarter cup and two tablespoons of boiling hot water. So how I usually measure for this is just put one cup of hot water and just take two tablespoons out. Just like that. Pour into the batter and attach your dough hook. Then start to mix over low speed. Okay in between the mix just scraping the side just like that. Knead the dough over low speed for seven to eight minutes. All right my dough is ready. It's been kneading for a while. You will need a little spatula to get all the dough out from the hook. Okay take it out. Take the dough out from the bowl using my spatula. Roll it with your hand to make nice circle shape. See they are not sticky at all. It seemed sticky in the in the mixing bowl but when you're touching the dough they are not sticky. They're just like so soft like my face skin. So anyways either cover with the plastic wrap or place in a ziplock bag. We're gonna let the dough to rest because they've been you know like rolling around all over the place for a while. So they need a little relax before we roll them out and cut it into the noodle shape. So I'm gonna set aside right here and meanwhile let's start cutting up all the vegetables for the jangkal guksu. So first you will need one small size potato. Yukon gold. I love yukon gold potato because this is the most similar potatoes that we have in Korea. Cut in half lengthwise and then slice into half moon shape. Exact the restaurant did. Quarter of onion. Just slice into same thickness as the potato. And small size carrot or half of medium size carrot. We're gonna julienne that but not too thin. And some zucchini. Julienne them same size as the carrot. You don't want the vegetables to too thin because the vegetable need to have enough texture to hold up the game with the noodles. That's right. Okay now let's cut two green onions. Cut it in half lengthwise. Then cut it into two inch pieces. All right the vegetables are ready and now we are gonna start working on our broth. So in a large pot pour eight cups of water. Then three cloves of garlic that crushed. And about one third cup of dried shiitake mushrooms. But I prefer the sliced ones so we can just leave in the soup and just eating with the noodles and other vegetables. If you have only whole ones just make sure to take them out when they are softened and slice them. And then put it back into the soup. Already sliced one just made my life so easy. Okay in here the last ingredients will be dashima. Dashima is a wide seaweed and this is what Japanese and Koreans use for the umami flavor to the soup. And actually the MSG is actually create from the flavor of this dashima or kombu in Japanese. So add into the water a large piece that we're gonna cover and bring it to boil. And then reduce the heat to medium heat and simmer for 10 minutes. All right our vegetables are ready to go. Our broth is simmering. Let's start working on the dough. So I'm gonna sprinkle some more flour. Like let it snow. Then take the dough out and sprinkle some more on top. And just flat it out with your hand. It's like same thing as like making pizza dough or pasta. We asian knows how to handling the dough. You push it down and it doesn't stay where it needs to be. And just keep pulling back to where it was. Then it means it needs more rest. More resting time. It's just being a little grumpy because it's been tired being like all around the leg hitting with. And bring your rolling pin. Also little flour. Then start roll out the dough. And how thin the noodles is really up to your taste. I personally like thinner kalguksu and Jacob as well. Lucky me. So I'm gonna roll them out pretty thin. But if you like more thicker noodles that have more bite into it like a dumplings, then go ahead and make a little more thicker. I'm gonna sprinkle more flour. So we are gonna start to roll the dough into two inch wide piece. We are gonna roll them and cut them up into nice kalguksu shape. But if you don't have enough flour in between the dough, they will stuck each other and you don't want that to happen. So don't be shy using flour in here, okay? Alright, now it's a time to cut up the noodles. It's a moment of the truth if I've rolled the dough right or not. Okay, cut them into about quarter inch wide. If you slice them too wide, it will be like a fettuccine and that's not how we supposed to do. Unless you want that wide noodles. And this noodles is a freaking gorgeous oh my god look at this. Just shake them off just like this to separate the noodles. See the bottom there's some those excess flour. Remove and then shake some more. Be gentle though. Put it away. See how much flour is in here? You don't want this in the soup. The soup will be way too thick then. Okay, it's ready to go. I think my broth bean actually simmer for 10 minutes. Now I'm gonna take off the dashima, the seaweed. Increase the heat to high and start adding my vegetables. So go ahead and add potato, onion, and carrot first along with 3 tablespoons of gochujang, Korean red pepper paste. And gochujang is the key ingredient of this soup. That's why this noodle soup name Jang Kalguksu. Jang means gochujang. That's why it's Jang Kalguksu. You have to have this one, okay? And if you cannot find this gochujang at your local grocery store or at your local Asian grocery store, I will put the link down below where you can find online. 1 tablespoon of gochugaru, Korean red pepper flakes, 2 tablespoons of fish sauce, and 1 tablespoon of gukganjang, Korean soup base light soy sauce. So this is light in color but saltier in the flavor. So I will put the link down below where you can find this soy sauce because if you love making Korean style soup or stew dishes, this soy sauce is must-have. If you want more protein, I highly recommend to use some clams. The original restaurant style that we had in Korea, they didn't have it but some restaurants do. So I'm just gonna go ahead and add. I'm using this frozen partially cooked clams because it's so easy to use. They're already clean. All the guts and dirty stuff came out. It's ready to use. So I'm just gonna drop into my pot along with zucchini and the green onions. Bring it to boil. My broth is ready to go. I'm gonna drop my noodles in. Stir the noodles immediately with chopsticks so they won't stick to each other and cook them about two to three minutes or until the noodle is fully cooked. Stir frequently so the noodles won't stuck on the bottom. All right lastly we are going to crack two eggs and actually this was our favorite part of the soup. So just go ahead and beat. We don't need to season them because the soup is already quite thick and flavorful. So your noodle is fully cooked. Make sure your seafood is fully cooked as well. Then that's the time to pour these two beaten eggs. All right my kalguksu is about to done. I've been just grinding my sesame seeds to make garnish. Look at my kalguksu! Jang Kalguksu! Get some noodles out to the bowl carefully. Oh this is perfect. The thickness of noodles is great and my clams actually makes my Jang Kalguksu even more beautiful because the visual of the open clams you know. I'm like my mouth is watering right now. It looks so good and honestly when I taste the broth a little bit I think mine is better than what I had in Korea. Seriously can you believe that? And don't be surprised this is one serving. It's a Korean style one serving okay. Okay now I'm gonna top it up with some gim. It is Korean roasted and seasoned seaweed. Crush with your hands. A lot of gim and the ground sesame seeds is actually key flavor for this Jang Kalguksu. Almost I think this is too much amount. Yes you need like a lot Okay oh look at this. This thickness is actually perfect at the restaurant huh? It's almost like a soup stew. You guys have no idea. Because we were like taking pictures and everything so they kind of got like a little thick on the bottom but if you eat it right away actually noodle texture will be better but it takes a little while to take a picture It's almost like the very center is holding on for dear life Especially during cold weather like the day we went there it wasn't super cold but it was a rainy day. Rainy day. Perfect and then now for like the cold weather again perfect. Making this recipe please do not taking picture for 30 minutes. Just take a quick picture three seconds and then start eating okay. That's a real slurp right there. Highly recommend to try. I mean I highly recommend all my recipes try at home but you've got to try this one. Try this during the winter time when it's still cold outside. If you loved my kalguksu recipe please give me a thumbs up and subscribe my channel for more inspirations and ideas of Asian home cooking. Thank you so much for watching me today and remember you can always cook Asian food at your house making it easy and fun. I'm Asian at home and I will see you next time. Bye Then bring your rolling pin. Rolling pin. What do you call this? Rolling pin. Ah rolling pin not rolling pin