The name means “knife-cut noodles”: the dough is rolled out by hand, folded, and sliced with a knife. The noodles are not boiled separately; they cook directly in the anchovy broth, releasing starch that thickens the soup. This is why kalguksu cooked in a separate pot never reaches the right consistency. Shake off the excess flour, but do not rinse the noodles completely; the remaining flour also thickens the soup.
Combine the flour, starch, and salt. Gradually add the water and knead for 10 minutes. The dough should be firm and slowly spring back when pressed with a finger. Soft dough will stick together when cut and fall apart in the soup.
Put the anchovies and kombu in cold water and bring it to a boil. As soon as it boils, remove the kombu; boiling it makes the broth slimy. Simmer with the anchovies for 10 more minutes, then strain the broth and rinse the pot.
On a floured surface, roll the rested dough to 2 mm thick. Dust it generously with flour, fold it three times, and cut it into 4 mm strips with a knife. Separate the noodles and shake them in the air to remove excess flour, leaving some on the surface to thicken the soup.
Bring the strained broth to a boil. Add the sliced potato and onion and cook for 8 minutes. Stir in the soy sauce and salt. It is fine for the edges of the potato to break down; they will thicken the broth.
Distribute the noodles into the boiling soup and do not stir for the first 1 minute. Then separate them from the bottom with a wooden spoon. Cook for 6 minutes, until a noodle has no white flour line in the center when bitten. Add the zucchini during the last 3 minutes.
Mix the gochugaru, soy sauce, sesame oil, and sesame seeds in a small bowl. Ladle the soup into bowls and sprinkle with the green onions. Do not pour this sauce into the soup; each person can add one 4 ml measure to their own bowl. Serve the kalguksu plain, with the spicy sauce on the side.
Wrap the kneaded dough in plastic wrap and refrigerate it for at least 30 minutes. The gluten needs time to relax; otherwise, the dough will keep springing back as you roll it thin.
Hamuru en az yarım saat dinlendirin, hemen açmaya çalıştım ve sürekli geri çekildi.
Erişteyi doğrudan çorbaya atma adımı çorbayı koyulaştırıyor, ayrı haşlayınca su gibi kaldı. Hamuru açtıktan sonra bol un serpip katlayarak kesmek gerekiyor, unsuz katladığımda erişteler birbirine yapıştı.
Kombu suyunu kaynatmayın, kaynayınca yapışkan bir tat veriyor. Kaynamadan çıkardım.
Hamura nişasta katmak erişteye o kaygan dokuyu veriyor, nişastasız denedim ve sıradan oldu.
Elle kesince eşit olmuyor diye üzülmeyin, kalın ince olması normal.
Bu erişte zaten bıçakla kesilmiş demek, eşitsizlik karakteri. Yalnız çok kalın olanları bir tur daha ince kesin, ortası çiğ kalıyor.
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