30 MIN KALGUKSU

Kalguksu means knife noodles in Korean, and for me it’s the perfect rainy day comfort food.

There are 2 traditional variations of Kalguksu, anchovy vs chicken.

And chicken usually takes a few hours, because it means cooking down a whole chicken and making a broth from it. Which is delicious.

But usually, if I get a full chicken, I serve it as a roast dinner or pull the meat off for salads and stuff and then freeze the leftover chicken back.

This is the 30 minute version, where I re-use the frozen chicken bones to make an insta-broth. It takes no time at all, and by the time the noodles are rested and ready to eat, the broth is too.

BROTH INGREDIENTS

• 1 chicken back

• 4 onions

• 1/2 head of garlic

• Splash of fish sauce

• Big pinch of salt

• 1.5 liters of water

BROTH INSTRUCTIONS

• Boil everything together for 20 minutes, until it gets cloudy

• Simmer on low heat until ready to serve

NOODLE INGREDIENTS

• 300 g flour

• 150 g water

• Pinch of salt

NOODLE INSTRUCTIONS

• Knead until it comes together and then some, about 10 minutes

• Let it rest in plastic wrap or under a bowl for about 30 minutes

• Bring a pot of salter water to boil

• Quarter and roll out 1 piece at a time on a heavily floured surface, not super thin like ravioli, but more like a thin pie dough, ya know?

• Flour the dough well so nothing sticks and fold it up starting from the bottom and keep going

• Make 1/2 inch slices

• Shake loose with more flour

• Do this for the rest of the pieces

• Drop half the noodles into the pot at a time, let it boil for 2 minutes

• Pull out and serve with hot broth

SAUCE

• 30 g soy sauce

• 30 g vinegar (rice wine or white wine)

• Plenty of crushed red chilis

• Thinly sliced garlic