Put the chopping blade in the food processor and chop 120g of carrot.

Put 1/2 cup of water in the food processor again and chop it.

Add 4 cups of flour and 0.3 salt, turn it around and knead it. If you're running out of moisture, add a little more water, or if the dough is almost done, add a spoonful of cooking oil and knead it. I always put a little bit of cooking oil in the last step of the kalguksu dough. Then the dough will be much smoother, more chewy, and sweeter.

When the dough is finished, leave it for a while or if you have enough time, put it in a plastic bag and leave it in the refrigerator to make it more chewy.

If you make anchovy kelp broth that determines the taste of the soup and boil the broth with dried shrimp or king rice shrimp, the soup is much sweeter and tastier. While kneading, boil the broth on one side and prepare it.

Mix the seasoning ingredients, soy sauce 2, crushed garlic 1, and red pepper powder 2.

Sprinkle flour on the cutting board, roll it with a rolling pin, and cut it evenly or roughly with a knife to make kalguksu.

While making kalguksu, put the prepared ingredients in 6 cups of anchovy kelp broth, put the sauce on it, and boil it.

When it is boiling, add hand-made noodles and boil it well, making the noodles transparent. Lastly, add enoki mushrooms and slanted green onions and boil it for a little longer, taste it, and season it with salt and pepper.