The chilly weather.. Acorn kalguksu is good for the body. Making
My mother-in-law gave me a lot of acorn powder, so I made acorn sujebi. It's really chewy and easy to make, so it's the best on a chilly day.
2 serving
Within 30 minutes
밥순이네
Ingredients
  • Acorn powder
    1/2cup
  • Flour
    300g
  • Cooking oil
    1T
  • Salt
    1t
  • Shiitake mushroom
    2ea
  • Young squash
    1/2ea
  • Carrot
    1/3ea
  • leek
    1/2ea
  • Red pepper powder
    1T
  • fish sauce
    2T
  • Soy sauce
    1T
  • crushed garlic
    1T
  • ground pepper
  • leek
    little
  • seaweed flakes
    little
Video
Cooking Steps
STEP 1/13
Dissolve the acorn powder in water and strain it through a sieve when foreign substances appear.
STEP 2/13
Mix the flour with acorn sediment, salt, and cooking oil. If you don't have enough water, don't use regular water, but use acorn-soaked water.
STEP 3/13
Cover the dough with plastic wrap and let it ripen for 10 minutes.
It was hard because the dough was a little tough, but after cutting it with kalguksu, it was so sticky and soft.
STEP 4/13
Use a kitchen towel to dust off shiitake mushrooms
I'm slicing.
STEP 5/13
Cut zucchini in half and cut it in half.
*Wash the other half of the zucchini when it is wet because it goes bad quickly.
STEP 6/13
Chop the carrots, please.
STEP 7/13
Cut the green onion diagonally.
STEP 8/13
For the bitter taste of the anchovies, remove the poop and boil the broth with kelp.
When it boils, take out the kelp and boil the anchovy stock.
STEP 9/13
While the broth is boiling, make the sauce with red pepper powder, fish sauce, soy sauce, ground garlic, pepper, and chopped green onion.
*With or without this sauce, the taste of kalguksu changes completely.
STEP 10/13
When the broth boils, take out the kelp, anchovies, add zucchini, carrots, and shiitake mushrooms, and boil it. When 1t of salt and 2T of fish sauce boil, take out the kelp, anchovies, and add ziitake, and season with 1t of salt and 2T of fish sauce.
*If it's bland, you can put in the sauce, so don't worry.
STEP 11/13
Sprinkle starch powder on the cutting board, then roll the dough with a rolling pin and cut it into noodles.
If the cutting board is narrow, fold it and push it.
I thought it was kneaded hard, but when I put starch on it, it worked very well.
STEP 12/13
Boil the chopped noodles separately in a pot for about 3 minutes, strain them through a sieve, and transfer them to a bowl.
You can cut the thickness into the thickness you want.
STEP 13/13
When you put the kalguksu in a bowl, add the broth with boiled vegetables, seaweed powder, sesame seeds, and sauce to complete it.
When you knead kalguksu with cooking oil, it helps to form gluten and makes it chewy. When you boil noodles, don't put them in the soup. If you boil it separately and pour the soup Noodles don't get soggy and don't get cloudy because of starch. The sauce may be annoying, but don't forget that it's a big difference between the sky and the earth.
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