Kalguksu literally means "knife noodles" in Korean
and the name comes from the fact that its noodles are cut rather than
extruded or spun. It consists of handmade, knife-cut wheat flour noodles
served in a large bowl with broth and other ingredients. The noodles
are made with dough from wheat flour and eggs, sometimes containing
ground bean powder for additional texture. The dough is usually left to
"breathe" then rolled out thinly to be cut into long strips.
The broth is usually made with dried anchovies,
shellfish, and kelp but chicken broth can be used as a substitute. Very
similar to sujebi,
ingredients are simmered together for many hours in order to obtain its
rich flavor. It consists of similar vegetable and seafood contents such
as zucchini, potatoes, scallions, clams and shrimps. Usually seasoned
with salt, the noodles are served with garnish of choice and it is
traditionally considered a seasonal food, consumed most often during
summer.
No comments:
Post a Comment