Yachae Kalguksu (Korean Knife Noodles with Vegetables)
- 1 1/2 cups flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 1 teaspoon vegetable oil
- 1/2 cup cold water
- 2 quarts vegetable stock (can substitute chicken stock)
- 1/2 onion, sliced
- 2 scallions
- 6 cloves garlic, peeled
- 2-inch knob of ginger, peeled and thickly sliced
- 1/2 teaspoon peppercorns
- 1/2 teaspoon salt
- 1 medium potato, peeled and cut into half-circles
- 1 medium Korean zucchini (hobak) or 1 regular zucchini, cut into half-circles
- 1-2 scallions, green part only, sliced
- 1 teaspoon roasted sesame seeds, coarsely ground
- 1/4 teaspoon gochugaru
- About 2 tablespoons yangnyeomjang - korean seasoning sauce (optional)
- This recipe is vegetarian
- Produce
- Garlic (6 cloves)
- Ginger (1 2-inch knob)
- Green onion (3)
- Korean zucchini, medium (1)
- Onion (1/2)
- Potato, medium (1)
- Canned Goods
- Vegetable stock (2 quarts)
- Condiments
- Yangnyeomjang - korean seasoning sauce (2 tablespoons)
- Cooking & Baking
- Flour (1 1/2 cups)
- Gochugaru (1/4 teaspoon)
- Kosher salt (1/2 teaspoon)
- Peppercorns (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Sesame seeds, roasted coarsely ground (1 teaspoon)
- Vegetable oil (1 teaspoon)
- Drinks
- Water (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 24, 2012 (2 months ago).
61 people saved this recipe.
