190g flour, plus 75g for dusting ½ tsp salt
2 tsp roasted sesame seed oil

800ml homemade or shop-bought fish stock
150g courgettes, halved lengthways and cut into half-moon shapes
½ onion, sliced
12 prawns, shells removed
2 spring onions, cut into 5cm lengths
2 garlic cloves, crushed
1½ tbsp soy sauce
2 tsp roasted sesame seed oil
1 sheet roasted crispy seaweed, cut into thin strips
1 tsp toasted sesame seeds
kimchi, to serve

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Knife-cut Noodles in Seafood Broth (haemul kalguksu)


As a child, Jina used to help her father make the noodles for this dish. They do require a bit of elbow grease when kneading, but apart from that they are really quite simple to make. We usually make the noodles in advance, then simply throw it together at the last moment. If you can’t be bothered to roll and cut the dough into noodles, you can
also tear it directly into the broth in small pieces. It is then known as ‘haemul soojebi’!

First, make the noodles. Sift the flour and salt into a large bowl and combine with the sesame oil. Measure out 90–95ml of warm water in a jug and gradually pour it into the flour, mixing everything together to form a rough dough. It may appear a little dry and flaky at first, but use your hands to gently knead it and it will come together after a while. Place the dough in a resealable plastic bag, squeeze out the air, and leave at room temperature for 10 minutes. Then remove the dough from the bag and knead vigorously for about 10 minutes (depending on your strength) until the dough is elastic and completely smooth.
Place the dough back in the bag and leave to rest at room temperature for 45 minutes.

Place the dough on a well-floured work surface and divide it in 2. Take 1 portion and roll it out into a rectangle shape of about 3mm in thickness, dusting regularly with flour to prevent sticking. Fold the dough in 3, like an A4 letter, folding up the bottom third and then folding the top third down over it, dusting with flour as you go. With a sharp knife, cut the folded dough into thin noodles, no more then 5mm thick. Repeat with the second portion of dough. Shake out the noodles so they are no longer folded in thirds and set to one side.

Now make the broth. In a large pan, bring the stock to the boil and add the courgettes, onion and prawns. Reduce the heat to medium and simmer for 1 minute, then add the noodles, spring onions, garlic, soy sauce and sesame seed oil. Simmer for 3–4 minutes, until the noodles are cooked, then remove from the heat and serve immediately in large bowls with the seaweed and sesame seeds scattered over the top and the kimchi on the side. Don’t leave it sitting around for too long as the noodles will keep on cooking and loose their texture.