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Ingredients

For the broth

500 g beef (brisket or soup meat)
1 onion, halved
2 garlic cloves, crushed
1 piece of ginger (about 3 cm), sliced
2 spring onions, cut into large pieces
2 Tablespoon(s) soy sauce
1 Teaspoon(s) sesame oil
Salt and pepper to taste
2.5 l water

For the handmade noodles

300 g wheat flour
0.5 Teaspoon(s) salt
1 egg
120 ml water
Flour for dusting

For the topping

1 carrot, cut into thin strips
1 zucchini, cut into thin strips
1 spring onion, finely chopped
1 Tablespoon(s) roasted sesame seeds
1 Tablespoon(s) soy sauce (optional)
1 egg (optional, poached or boiled)

Preparation

  • Preparation time: 30 min
  • Cooking time: 2 h
  • Total time: 2 h 30 min

Prepare the broth

1. Bring the beef along with the onion, garlic, ginger, and spring onions to a boil in a large pot with water. Then reduce the heat and simmer for 120 minutes until the meat is tender and easy to pull apart. Occasionally skim the foam.

Prepare the handmade noodles

1. Sift the flour into a bowl and mix with the salt. Make a well in the center and add the egg and water. Mix everything well and knead into a dough until smooth and elastic (about 10 minutes).
2.

Wrap the dough in plastic wrap and let it rest for about 30 minutes.

3.

Roll out the dough on a floured surface to a thin sheet (about 1-2 mm thick). Lightly flour the rolled dough and roll it up, then cut into strips about 0.5 cm wide to form the noodles.

4.

Carefully separate the noodles and store them on a floured surface until ready to use.

Cook the noodles

1. Cook the handmade noodles in salted water until al dente (about 6-8 minutes). Drain and set aside.

Serve

1. Divide the cooked noodles into bowls and pour the hot broth over them. Add the toppings such as carrots, zucchini, spring onions, and sesame seeds as desired. You can enhance the soup with a poached egg and soy sauce to taste. Traditionally, Kalguksu is served with kimchi and other banchan (Korean side dishes) to complete the meal and offer an authentic taste.

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