Kalsakdugi (Kal-ssak-dugi) || 칼싹두기 Leave a comment

Kalsakdugi is a traditional Korean noodle dish, particularly popular in the Gyeonggi Province. It’s characterized by its unique noodle preparation method: the dough is rolled out and then cut into strips using a knife, hence the name “Kalsakdugi,” which literally means “cut with a knife.”

Key Characteristics:

• Noodle Preparation: The noodles are typically made from buckwheat flour, giving them a distinctive nutty flavor and chewy texture.
• Broth: The noodles are cooked in a flavorful broth, often made from beef or anchovy.
• Toppings: Various toppings can be added, such as sliced beef, vegetables, and eggs.
• Seasoning: The dish is seasoned with soy sauce, salt, and pepper.

Cultural Significance:
Kalsakdugi is a simple yet satisfying dish that reflects the Korean culinary tradition of using fresh, seasonal ingredients. It’s often enjoyed during the colder months, as the warm broth and hearty noodles provide comfort and nourishment.

Ingredients (Serves 4):

• 4 cups buckwheat flour
• 1 cup wheat flour
• 100g beef brisket
• 2 potatoes
• 50g chives
• 1 red chili pepper
• 3 tablespoons doenjang (Korean fermented soybean paste)
• 5 cloves garlic
• 1 onion
• 1 tablespoon sesame oil
• For the beef marinade: 1 tablespoon doenjang, 1/2 onion, 2 cloves garlic, sesame oil

Preparation:

1. Cook the beef: Boil the beef brisket with a whole onion and garlic until tender.
2. Prepare vegetables: Cut potatoes into quarters. Cut chives into 3-4cm lengths. Slice red chili pepper thinly and remove seeds. Mince the onion and garlic for the beef marinade.
3. Make the dough: Mix buckwheat flour and wheat flour. Add warm water and knead into a dough.

Instructions:

4. Prepare the beef: Once the beef is cooked, shred it into bite-sized pieces. Marinate with minced onion, garlic, doenjang, and sesame oil. Strain the beef broth, remove any remaining vegetables or seasonings, and season with doenjang.
5. Prepare the noodles: Dust a rolling surface with flour and roll out the dough to a moderate thickness. Fold the dough several times and cut into thick strips.
6. Cook the noodles: Add potatoes to the beef broth and bring to a boil. Add the cut noodles and simmer. Add minced garlic.
7. Season and serve: Adjust the seasoning with additional doenjang if needed. Serve in bowls and drizzle with sesame oil.

Notes:

• Doenjang is a Korean fermented soybean paste that provides a rich, umami flavor.
• Kalsakdugi is a hearty and satisfying dish, perfect for a cold day.
• Adjust the thickness of the noodles to your preference. Thicker noodles will have a chewier texture.
• For a vegetarian option, you can substitute the beef with tofu or mushrooms.
• Other vegetables such as zucchini or spinach can be added to the dish.