When you’ve by no means made Korean knife-cut noodles from scratch earlier than, don’t fear — it’s a lot simpler than it seems to be, and actually, type of enjoyable! These noodles are chewy, rustic, and so satisfying to eat!
On this submit, I’m sharing simply the noodle recipe — no broth, no sauce, simply the dough and find out how to roll and reduce it. You need to use these noodles in kalguksu, jajangmyeon, bibimmyeon, or anyplace you desire a recent, handmade noodle. When you’ve made them as soon as, you may begin conserving a batch within the freezer like I do.
What Are Korean Knife-Minimize Noodles?
Kalguksu (칼국수) means “knife noodles” in Korean. They’re rolled out, folded, and sliced by hand (utilizing a knife) — no machines right here! The result’s chewy noodles with a barely rustic appear and feel. In contrast to store-bought noodles, these have a little bit of character — and that’s what makes them so charming.
Though they’re normally served in a heat broth, the noodles themselves make an ideal clean canvas. Make a batch, and you should utilize them in every kind of dishes.
Why You’ll Love This Noodle Recipe
- Only a few pantry elements
- Comfortable, chewy texture
- No pasta machine wanted
- Freezer-friendly
- Good base for soups, stir-fries, or chilly noodle dishes
What You’ll Want (Makes 4 Servings)
- 2 cups plain (all-purpose) flour
- 1/4 tsp positive salt
- 1/2 tsp cooking oil
- 1/2 cup water, plus 1/2 to 1½ Tbsp extra as wanted — regulate by really feel, relying on humidity and flour model.
* Measurements: 1 Tbsp = 15 ml, 1 cup = 250 ml
The best way to Make Korean Knife-Minimize Noodles
1. Make the Dough
In a medium-sized bowl, mix the flour, salt, cooking oil, and 1/2 cup of water. Combine till the dough begins to come back collectively. If the dough feels too dry, steadily add extra water—as much as 1½ tablespoons—till it kinds a barely chewy, elastic dough.
Dough texture can differ relying on humidity and flour sort, so belief the texture: it ought to be agency however pliable. If it will get too sticky, sprinkle in a bit extra flour. Combine and knead till the dough is clean and cohesive.
2. Relaxation the Dough
Cowl the bowl with plastic wrap and let the dough relaxation at room temperature for 1 hour. This resting interval helps the gluten calm down, making the dough simpler to roll and work with.
3. Divide and Roll
As soon as rested, knead the dough briefly by hand to deliver it collectively, then divide it into six equal parts. Generously mud a chopping board with plain flour to stop sticking. Take one portion and place it on the floured floor. Utilizing a rolling pin, roll it out evenly and thinly. Be certain the dough stays clean and doesn’t keep on with the board—add a bit extra flour as wanted.
4. Fold and Slice
Flippantly sprinkle flour over the floor of the rolled-out dough to stop sticking. Beginning at one finish, gently fold the dough into free, even layers — not too tight. Go away a little bit hole between the folds so it’ll be simpler to separate the noodles later. Goal for a strip about 5 cm broad (roughly 2 inches). Deal with the dough gently to maintain its elasticity and keep away from tearing. As soon as folded, mud the highest calmly with flour, then use a pointy knife to slice the dough into skinny, even strips.
5. Able to Use
As soon as sliced, gently separate the noodles and provides them a lightweight dusting of flour to maintain them from sticking. They’re now able to cook dinner or retailer for later. These recent, do-it-yourself noodles are excellent for dishes like kalguksu (knife-cut noodle soup), bibimmyeon (spicy blended noodles), or jajangmyeon (black bean sauce noodles) — a easy means so as to add a scrumptious, private contact to your meal.
Ideas for Good Noodles
- Let the dough relaxation. — giving the dough time to relaxation makes it a lot simpler to roll out, and it additionally improves the feel of the noodles. The gluten relaxes, which suggests much less resistance when rolling and a greater chew as soon as cooked.
- Roll the dough as skinny as potential — that is key! Thick dough could make the noodles a bit too chewy after cooking (although that texture truly works effectively for sujebi, hand pulled noodle soup). Understand that the noodles will puff up and nearly double in thickness as soon as boiled.
- Generously mud your board and the rolled-out dough with flour to stop sticking. It makes chopping and separating the noodles a lot simpler, and helps them maintain their form later.
- When folding the dough earlier than slicing, do it loosely — you need layers, not compression. That means, the noodles gained’t stick collectively or lose their bounce.
- Use a pointy knife and purpose for clear, even cuts. Constant thickness means they’ll cook dinner evenly and really feel good to eat.
- Once you’re slicing the dough, work rapidly however rigorously. As soon as it begins to dry out, it may be tougher to deal with and gained’t slice as easily.
The best way to Retailer Home made Noodles
- Fridge: Mud the raw noodles generously with flour or cornstarch to stop sticking, then retailer them in an hermetic container within the fridge. Attempt to not stack them too tightly — this helps them hold their form and texture, and so they’re finest used inside 1–2 days.
- Freezer: Generously mud the noodles with flour, then lay them out in a single layer on a tray or plate. I wish to line mine with baking paper — it makes cleanup simpler and helps stop sticking. As soon as they’re frozen stable, switch them to a freezer-safe bag or container. Once you’re able to cook dinner, there’s no must thaw — simply drop them straight into boiling water. Relying on how thick your noodles are, they could want 30 seconds to 1 minute longer than recent ones. They’ll hold effectively within the freezer for as much as 1 month.
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Make the Dough. In a medium-sized bowl, mix the flour, salt, cooking oil, and 1/2 cup of water. Combine till the dough begins to come back collectively.If the dough feels too dry, steadily add extra water—as much as 1½ tablespoons—till it kinds a barely chewy, elastic dough. Dough texture can differ relying on humidity and flour sort, so belief the texture: it ought to be agency however pliable. If it will get too sticky, sprinkle in a bit extra flour. Combine and knead till the dough is clean and cohesive.
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Relaxation the Dough. Cowl the bowl with plastic wrap and let the dough relaxation at room temperature for 1 hour. This resting interval helps the gluten calm down, making the dough simpler to roll and work with.
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Divide and Roll. As soon as rested, knead the dough briefly by hand to deliver it collectively, then divide it into six equal parts. Generously mud a chopping board with plain flour to stop sticking. Take one portion and place it on the floured floor. Utilizing a rolling pin, roll it out evenly and thinly. Be certain the dough stays clean and doesn’t keep on with the board—add a bit extra flour as wanted.
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Fold and Slice. Flippantly sprinkle flour over the floor of the rolled-out dough to stop sticking. Beginning at one finish, gently fold the dough into free, even layers — not too tight. Go away a little bit hole between the folds so it’ll be simpler to separate the noodles later. Goal for a strip about 5 cm broad (roughly 2 inches). Deal with the dough gently to maintain its elasticity and keep away from tearing. As soon as folded, mud the highest calmly with flour, then use a pointy knife to slice the dough into skinny, even strips.
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Able to Use. As soon as sliced, gently separate the noodles and provides them a lightweight dusting of flour to maintain them from sticking. They’re now able to cook dinner or retailer for later. These recent, do-it-yourself noodles are excellent for dishes like kalguksu (knife-cut noodle soup), bibimmyeon (spicy blended noodles), or jajangmyeon (black bean sauce noodles) — a easy means so as to add a scrumptious, private contact to your meal.
Storage Ideas
Fridge:
Mud the noodles effectively with flour or cornstarch and retailer them in an hermetic container. Attempt to not stack them too tightly. Greatest used inside 1–2 days.
Freezer:
Lay them out in a single layer on baking paper and freeze. As soon as stable, switch to a freezer-safe bag. Prepare dinner straight from frozen — no must thaw — and add 30 seconds to 1 minute if wanted. They’ll hold effectively for as much as 1 month.
Energy: 232kcal | Carbohydrates: 48g | Protein: 6g | Fats: 1g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 0.4g | Trans Fats: 0.003g | Sodium: 148mg | Potassium: 67mg | Fiber: 2g | Sugar: 0.2g | Calcium: 10mg | Iron: 3mg
The vitamin data proven is an estimate supplied by a web-based vitamin calculator. It shouldn’t be thought-about an alternative choice to knowledgeable nutritionist’s recommendation.
