Description

OTTOGI Wheat Noodle – Wide Round 900g

OTTOGI wheat noodle, Wild Round size oftenly (Known as Kal-guksu) is a Korean noodle dish consisting of knife-cut shape noodles served in a bowl with broth and various ingredients. The record of noodles can be found in documents of the Goryeo era. The noodles, ever the star in Asia, are made from dough that is pressed and extruded, a technique that makes them in some ways akin to spaetzle. But they look like thick and round versions of fettuccine.

The tradition continues today as well, though now everyone gets to – and does – indulge in kalguksu whenever possible or seasonal. During May, which is when people harvest wheat and barley, kalguksu is made and shared with one’s neighbors and brethren. Place plays a big role in the way the dish is prepared. Near the ocean you’ll find boiled clams, while in farming communities pumpkin may be added. Among the many famed riffs are: sagol kalguksu (made with meat and a meaty stock), haemul kalguksu (mixed seafood), chicken kalguksu (the most popular). In all cases, the dish will arrive with the de de rigueur sides of kimchi, tricky-to-use silver chopsticks, and a heaping of vegetables.

Sagol Guksi(Bone Marrow Soup Noodles)

• 5-6 cups of OTTOGI Beef Bone Extract broth (*See how to make a simple bone broth soup below.)
• 2 servings (about 150g) OTTOGI Wheat Noodle – Wide Round
• 1/2 medium sized yellow onion, thinly sliced
• About 1 cup of mushrooms, thinly sliced
• 1 tablespoon of minced garlic
• 1/2 – 1 tablespoons of Korean red pepper powder – optional
• 1 scallion, thinly sliced
• 1 red pepper chili, thinly sliced – optional
• Salt, to taste
• OTTOGI Black Pepper Powder, to taste

* OTTOGI Beef Bone Extract broth: Dilute 15ml of OTTOGI Beef Bone Extract with 1 cup (250ml) of hot water

1. Bring the OTTOGI Beef Bone Extract broth to a boil.
2. In the meantime, cut the vegetables.
3. Add the OTTOGI Wheat Noodle – Wide Round, onion, garlic and mushrooms.
4. Cook the noodles.
5. When the noodles are about 2 minutes shy of being fully cooked, add the scallions and season with salt and pepper.
6. Add the Korean red pepper powder and red chili. You can skip the Korean red pepper powder and red chili if you don’t like it spicy. Another option is if you have family members who like it spicy and others who don’t like it spicy like children, simply serve the non-spicy Sagol-Guksi first. Add the Korean red pepper powder and red chili at the end and serve the spicy version. The Korean red pepper powder only needs a minute or two to cook in the soup.