[Hand kalguksu dough] It's easy to make baby kalguksu
They often make sujebi, but I prefer slurping noodles, so I tried making handmade kalguksu dough at home :) It's a baby kalguksu that I feel good about succeeding and my child ate well.
1 serving
Within 60 minutes
예쁘다옴
Ingredients
  • Flour
    50g
  • Water
    25ml
  • Broth
    1ea
  • Manila clam
    1handful
  • leek
    little
Video
Cooking Steps
STEP 1/8
500g of flour and 250ml of water were reduced to 1/10 to use 50g of flour and 25ml of water.
STEP 2/8
Put flour and water in a plastic bag and knead to make dough.
STEP 3/8
Mature the dough in the refrigerator for at least 30 minutes.
The dough feels more chewy after aging.
STEP 4/8
Coat it with flour to prevent it from sticking, then use a rolling pin to push it, fold it, and cut it into kalguksu shapes.
STEP 5/8
I brushed off the flour as much as I could,
STEP 6/8
Kalguksu is definitely clam kalguksu. Maybe it's because we put in clams, but it's just perfect for seasoning.
STEP 7/8
I put clams and noodles in the broth made with the broth pack, put chives as a finishing touch, and boiled it for a while.
STEP 8/8
Making kalguksu dough wasn't as difficult as I thought. I needed shabu shabu or kalguksu, so I bought it from the market and ate it, but now I'll make it like this and eat it^^
It's delicious even if you add various vegetables such as potatoes, onions, carrots, and zucchini.
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