how to make handmade noodle soup -kalguksu-칼국수

how to make handmade noodle soup -kalguksu-칼국수

Another exciting class at Korean Tourism in Singapore last Friday! I was very ambitious and decided to prepare some dough for my students to hand cut noodles. We are making kal-guk-su(칼국수 – handmade noodle soup).

 

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Guess what happened when I took them to the class?

making Korean handmade noodle soup1
rolling the dough

 

All stuck together!!! 🙁

making Korean handmade noodle soup2

 

We didn’t have any rolling pins so we were creative with our noodles and it was so much fun~

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At the end of the class, we had delicious noodle soup and everyone was happy!! handmade Korean noodle soup1

 

handmade Korean noodle soup2

 

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Korean handmade noodle soup
boiling…. waiting…

 

Korean handmade noodle soup
Finally!

 

This is actually one of my favourite dish to eat in Korea. Check out my previous post on kalguksu

Happy cooking everyone!

 

Soy bean noodle soup (kong guk su) for another hot Singapore day!

Soy bean noodle soup (kong guk su) for another hot Singapore day!

Since my young radish kimchi neng myun (refer to 2 August blog) was such a success, I was determined to try other dishes that Koreans enjoy eating in summer to cool down. I spoke  to my best friend in Seoul today and she told me it’s over 30’c, sounds not that much different to Singapore (other than the humidity, of course). If you have experienced a Korean  summer, you know what I mean. It’s suffocating!

I tried out a noodle dish called kong guk su (cold soybeen noodle soup) today. I cheated a bit by using soybean powder instead of soaking some beans overnight and boiling them. Blame my stomach for the short cut!!  I promise I will  do the  whole nine yards next time. I came across the powder in the Korean grocery store when I was in Sydney.  There was no instruction on the package on how to use this powder so I had figure it out on my own.

I thought “how hard can this be?” so I just added the soybean powder to some cold water in a blender and mixed with lots of ice.  Success! – another cold noodle soup! I couldn’t believe how easy it was. It tasted like the real deal once I threw in a pinch of salt.  Then, I boiled the noodles called “Somyun”  (thin noodle made of flour) in hot water for 4 minutes and rinsed in cold water 3 times. I tried these Japanese noodles to see the difference to the Korean noodles. It was exactly the same!

For the final step, add the noodles to the soup, chop some cucumbers and it’s ready to eat! I must admit it was almost too easy to make with this soybean powder so I think I am going to have to force myself to use the proper way next time. Anyway, I would give this pre-made soybean noodle powder 8 out of 10 for the taste!