Kalguksu (Korean Knife-Cut Noodle Soup)

Dough for Knife Cut Noodles (1 serving = 8 oz or 2 cup in volume)

• 1 cup all purpose flour
• 1/4 cup water
• 1.5 tsp water (extra water to make the dough work but as little as possible should be added)
• 1/4 tsp fine salt

Anchovy Soup Broth

• 4 cup water
• 1/3 cup dried soup anchovies
• 1 Tbsp dried mini shrimps (optional)
• 1 piece dashima (kombu) kelp (about 2x3 inch for each piece)
• 1/2 tsp salt (Trader Joe's sea salt)
• 1 tsp Guk Ganjang (Korean Soup Soy Sauce)

Chicken Broth

• 4 cup chicken broth (fresh home made chicken broth from baeksuk is best but canned broth should also be ok)

Beef Broth

• 4 cup beef broth (my gogiguk recipe will work best but you can also use bone broth)

Soup ingredients

• 2/3 cup zucchini or Korean hobak (matchsticks)
• 1/4 each yellow onion
• 1/3 cup potatoes (matchsticks - optional - can make soup thick)
• 1 each green onion

Beef Topping

• 3 oz ground beef (or thin slices of beef, 3 oz = 1/4 cup)
• 1.5 tsp cooking sake or mirin
• 1.5 tsp soy sauce (jin ganjang or regular kikkoman)
• 1/2 tsp garlic (chopped or 1/2 amount in garlic powder)

Yangnyeom Ganjang (Green Chili Sauce)

• 1 Tbsp Jin Ganjang (soy sauce)
• 1.5 tsp Gochukaru (Red Chili Pepper powder)
• 2 tsp green chili pepper (putgochu or Jalapeno) (chopped - substitute shishito peppers (double amount) if you want mild sauce, adjust to your spice level)
• 1 tsp rice vinegar (or white vinegar)
• 1 Tbsp green onion (chopped)
• 1/2 tsp sesame oil
• 1 tsp garlic (chopped)
• 1/8 tsp sugar
• 1/8 tsp black pepper