Korean Knife Cut Noodles (Kalguksu)
Korean Knife Cut Noodles
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Ingredients:
1.5 cups flour (plus more for dusting)
0.25 cup corn starch
0.5 teaspoon salt
1 tablespoon canola oil
0.75 - 1 cup water
Directions:
- combine all ingredients in a large bowl, and mix with a wooden spoon until a ball of dough starts to form
- dust a large cutting board with flour, and take the dough from the bowl and place on the cutting board
- knead dough until it becomes smooth and elastic; about 5 minutes
- form the dough into a ball, place on the cutting board, cover with plastic, and let the dough rest for 15 minutes
- knead the dough again for 5 minutes, and then cover with plastic wrap and let it rest again for 15 minutes
- on the cutting board roll out the dough into a rectangle about 1/8′” thick
- dust the top of the dough with flour, and then gently tri-fold (like a business letter) the dough length wise
- with a large kitchen knife cut the dough into noodles about 1/4″ wide
- using flour to prevent sticking, gently unfold the noodles
- in a large pot, bring water to a boil
- add noodles, and cook 3 minutes
- strain and rinse off noodles with cold water to remove excess starch
- add noodles to soups, or top off with any sauce of your choiceÂ