Kaljebi || Noodle and Hand-Pulled Dough Soup / 칼제비 Leave a comment

Alright, let’s delve into 칼제비 (Kaljebi), also known as Noodle and Hand-Pulled Dough Soup, in more detail in English!

Kaljebi (칼제비): A Hearty and Comforting Noodle and Dough Soup

Kaljebi (칼제비) is a popular and rustic Korean soup that uniquely combines two types of wheat-based carbohydrates: knife-cut noodles (kalguksu, 칼국수) and hand-pulled dough flakes (sujebi, 수제비) in a single, flavorful broth. It’s a hearty and satisfying dish that’s often enjoyed on cooler days or when craving something comforting and filling.

The Dual Carbohydrate Stars:

• Knife-Cut Noodles (Kalguksu, 칼국수): As we’ve discussed before, kalguksu noodles are made by kneading wheat flour dough, rolling it out thinly, and then slicing it into long, flat strands with a knife. This method gives them a slightly irregular shape and a wonderfully chewy texture. In Kaljebi, these noodles provide a familiar and substantial element.
• Hand-Pulled Dough Flakes (Sujebi, 수제비): Sujebi is made from a simple wheat flour dough that is torn or pulled into thin, irregular flakes by hand and then added directly to the boiling broth. These dough pieces have a softer, more delicate texture compared to the kalguksu noodles and often have slightly ruffled edges, which help them soak up the broth beautifully.

The Flavorful Broth:

The broth is the heart of Kaljebi and can vary depending on regional styles and the ingredients available. Common broth bases include:

• Anchovy Broth (Myeolchi Buksukot, 멸치 육수): This is a very common base for many Korean noodle soups, providing a savory and slightly umami flavor. Dried anchovies are simmered with kelp (dasima, 다시마) and sometimes vegetables like radish or onions to create a clean and flavorful stock.
• Vegetable Broth (Yachae Buksukot, 야채 육수): For a vegetarian option, a broth made from various vegetables like radish, cabbage, onions, and dried mushrooms can be used.
• Mixed Broth: Sometimes, a combination of anchovy and vegetable broth is used for a more complex flavor.

The broth is typically seasoned with:

• Soy Sauce (Ganjang, 간장) or Fish Sauce (Aekjeot, 액젓): For saltiness and umami depth.
• Minced Garlic (Dajin Maneul, 다진 마늘): Essential for its aromatic flavor.
• Black Pepper (Huchu, 후추): A common seasoning for warmth.

Common Additional Ingredients:

To make Kaljebi a more substantial and flavorful meal, various vegetables and sometimes seafood are added to the soup:

• Vegetables:
  • Zucchini (Hobak, 호박): Thinly sliced for a mild sweetness.
  • Carrots (Danggeun, 당근): Julienned for color and a slight crunch.
  • Potatoes (Gamja, 감자): Diced for heartiness.
  • Onions (Yangpa, 양파): Sliced for sweetness.
  • Scallions (Pa, 파): Chopped for freshness and a mild oniony flavor.
  • Mushrooms (Beoseot, 버섯): Such as shiitake or oyster mushrooms, for an earthy flavor and texture.
• Seafood (occasionally): In coastal regions or specific variations, you might find Kaljebi with:
  • Small Clams (Bagogi, 바지락): Adding a briny and sweet flavor to the broth.
  • Mussels (Honghap, 홍합): Providing a richer seafood taste.
• Other additions: Sometimes, a beaten egg is swirled into the hot soup at the end for added richness and texture.

How Kaljebi is Enjoyed:

Kaljebi is served hot in a large bowl, featuring a generous mix of the chewy kalguksu noodles and the softer sujebi dough flakes in the flavorful broth with the accompanying vegetables. It’s often enjoyed as a satisfying and comforting lunch or dinner. Due to its relatively simple ingredients and preparation, it’s a popular homemade dish as well as a common offering in casual Korean restaurants.

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