Kim Dae-seok's Old-Fashioned Market-Style Kalguksu

• flour 2 cups
• raw soybean powder 2 tablespoons
• salt 1/4 teaspoon (for dough)
• water 200ml (for dough)
• water 1.6L + 200ml (for broth)
• onion 1/2
• green onion 1 stalk
• anchovy for broth 1 handful
• dried shrimp half handful
• dried kombu 2 pieces
• scallion 3 strands
• green chili pepper 1
• gochugaru 1 tablespoon
• minced garlic 1 tablespoon
• brown sugar 1/4 teaspoon
• soy sauce 2 tablespoons
• sesame oil 1 tablespoon
• salt 1/3 teaspoon (for broth)
• carrot 30g
• ground sesame seeds to taste

Recipe 🍳

Cooking tips 💡

• For better flavor and reduced fishiness, microwave anchovies and dried shrimp for 20 seconds before making the broth.
• Adding raw soybean powder to the dough enhances the noodle’s nuttiness and chewiness.
• Cook the broth until slightly thickened to achieve the rich, savory depth characteristic of old-fashioned market kalguksu.
• Season only with salt instead of soy sauce for a cleaner, less heavy broth.

Recommended for 🙋

• ⭐Those craving a warm, hearty soup on rainy or cold days.
• ⭐Those wanting to enjoy soft yet chewy homemade noodles made from scratch.
• ⭐Those wishing to recreate the authentic taste of the kalguksu once enjoyed at local markets.