Hi everybody!
Today let's make really delicious noodle soup.
Deukkkae-galguksu. Knife-cut noodle soup with perilla seeds.
To make delicious noodle soup we need delicious stock.
We are going to use the anchovy kelp stock
I showed you how to make in my previous video.
If you are vegetarian use vegetable stock that I also posted a while ago.
So let's make noodles first. All of this is made from scratch.
2 and a half cups flour.
This is unbleached all-purpose wheat flour.
Half cup.
This is potato starch. Half cup.
You see? flour and potato starch.
The reason I use potato starch is to make it more chewy.
Half teaspoon salt.
One tablespoon cooking oil.
And water, one cup.
And mix.
This is my rice scoop.
Mix one minute like that.
And I will use my hand.
See? It's almost one lump.
Put this in my plastic bag.
I will just set it aside for a while.
When I knead this it will be easier because inside this plastic bag
all the moisture will help it stick together and make it easier for me to knead.
So I'm going to set it aside here.
Perilla seeds. I will bring my perilla seeds.
So this is roasted wild sesame. The English label is wrong.
It's perilla seeds.
One cup. One cup perilla seeds.
I will add 2 cups water.
(grinding noise)
Ok. These days the blender quality is so strong and powerful!
And very nice. Very nicely ground.
I'm just going to set this aside. Let's go back to the dough.
When I was young, my grandmother used to make this.
At that time one bag of sugar, one bag of flour, was 3 kg.
And she just poured in the 3 kg. She never measured!
Add water a little by little. And salt.
She used to feed the whole family.
And just turning around a little by little.
Now it's getting smoother and smoother. Nice.
Look at that, gorgeous. Nice and smooth.
I'm going to keep this in the plastic bag so it won't dry out.
Add 6 cups of anchovy kelp stock or vegetable stock.
We call this a stock pack. In a Korean grocery store you will find this kind of stuff.
Strain this.
Like this. All this delicious stuff is going through this bag.
I'll show you what it looks like inside.
When you eat this it's a little gritty.
So I like to remove this.
Look at this nice, nutty, savory broth.
And then now, make noodles, put them there, add some vegetables and that's it.
Salt to your taste.
But this is my touch (laughs).
This is real perilla seeds, toasted perilla seeds.
Several. I will sprinkle these so that these seeds are just popping up in your mouth.
And also: "Oh, you really made this from scratch!"
Instead of using powder. So this is showing proof! (laughs)
Stock and noodles all ready.
Once this is boiling, I need to eat quickly. Otherwise the noodles will go soggy.
So this is the last thing I'm going to do meanwhile I will set my table.
This is my geotjeori, kimchi that you can make quickly
I will have this noodle soup with my kimchi.
So, I'll make this.
All this is prepared. Salted and washed and some chopped green onion.
And this is kimchi paste.
Look at that! Nice, huh?
Wow, really smooth!
Roll it out, roll it out!
Around 20 inches. 20 inches...
20 and 14 inches. And the thickness is perfect.
Sprinkle some flour.
So that these noodles are not going to stick to each other.
And fold.
And cut.
(bouncy music)
Like this. We gotta add some colorful vegetables.
Onion.
Carrot just a little bit.
Zucchini or any squash. Maybe I will use around 1 cup.
I'm heating up my stock
Now it starts boiling.
Yayyy!
Let's add noodles!
Let it cook!
We didn't add any salt here, so I'm going to add 2 teaspoons salt.
But you guys can add more or less to your taste.
Nice nice!
This is my bowl, large bowl. And then this kongnamul muchim.
Two garlic cloves.
Sesame oil, 2 teaspoons.
That's it! All cooked.
So always stir this so it doesn't stick to the bottom.
Turn off. Time to eat! (laughs) Time to eat!
Sesame seeds.
You see that black dot? These are perilla seeds.
This is really really precious and healthy. Healthy and nutritious.
Mmmm.
Yay look at this! Long noodle means long life. (slurps)
It's chewy and very strong and sturdy. Nice nice.
It goes well with geotjeori kimchi.
Mm. Mm!
This is from after making stock.
It's kelp. I shredded this kelp
And stir fried with soy sauce, and some rice syrup, and garlic.
Today I showed you how to make deulkkae-kalguksu
knife-cut noodle soup with perilla seeds.
All made from scratch.
Enjoy my recipe. See you next time! Bye!