From Betty Binon, with Love

Now that we can slow down in our kitchens without any Easter pressure, along with Betty Binon from @stemsandforks we have prepared a lovely adventure for all the food lovers of our community to the unknown lands of Korea. Will you be so brave as to follow Betty's step by step guide to a Korean Knife Noodles aka Kal-guksu? 

Let's start with Betty first, who is better known as Betty from the Stems & Forks blog, where she enchants all the visitors with her three passions in life: flowers, cooking, and photography (be careful before entering, it's addictive...). Based in Toronto, Canada, she has built a successful multi-faceted brand after nearly twenty years in the floral design business. She sold the thriving business in 2013 to embrace a balanced lifestyle with more family time and immersion in all things creative. Seems Betty is successful in anything she does. Take a look here.

And finally, Korean Knife Noodles aka Kal-guksu.

It is a traditional Korean noodle dish that is typically served in spring and summer with zucchini and potatoes. Named for being cut with a sharp knife, this recipe is a twist of the traditional beloved noodle dish by adding ingredients such as mushrooms and tahini. Bon appetit! 

Korean Knife Noodles with Mushrooms in a Miso Tahini Broth

Prep Time: 1 hour, serves: 4-5 people. 

Ingredients for NOODLES:

425 grams or 3 1/4 cups all-purpose flour

1 1/2 teaspoon salt

2 tablespoons vegetable oil

1 1/4 cup water

+ 2 tablespoons salt for the boiling water

Ingredients for BROTH:

50 grams or 3 tablespoons miso paste

50 grams or 3 tablespoons unsalted tahini

5 cups of water

1 tablespoon soy sauce

Ingredients for TOPPINGS:

400 grams or 2 medium potatoes washed, peeled, roughly chopped

85 grams or 8 shiitake mushrooms stems removed

175 grams or 3 large king oyster mushrooms sliced lengthwise

150 grams or 8 small white mushrooms (remove dirt with brush or paper towel)

7 tablespoons vegetable oil

1 stalk green onion julienned to garnish


In a large bowl, mix the noodle ingredients: flour, salt, vegetable oil and 1 1/4 cup water and stir until it just starts to come together.

Turn dough out onto the lightly floured surface and knead until the dough is smooth about 8-10 minutes. Sprinkle more flour if too sticky or spritz with water if too dry. Place in a bowl and cover with plastic wrap and allow to rest for at least 30 minutes.

Meanwhile, prepare all the veggie toppings as per the instructions below. In a large non-stick skillet/pan over medium heat add 3 tablespoons of vegetable oil. Fry the potatoes until cooked and browned about 12 minutes. Pour potatoes out on to a plate and set aside. In the same pan add vegetable oil and fry all the mushrooms until browned. You may have to fry in 2 batches depending on the size of your skillet/pan (divide vegetable oil between 2 batches and/or adjust accordingly). Set the mushrooms aside.

On high heat, add about 4 litres of water and 2 tablespoons salt to a large pot and bring to a rapid boil. While you’re waiting for the water to boil, dust your rolling surface with flour. Knead the noodle dough for a couple of minutes. Cut the dough in half and roll each dough out with a rolling pin into a thin sheet until approximately 1/8 inch thick. Fold each dough into layers dusting with flour in between layers. With a very sharp knife, cut noodles about 1/4 inch wide. Separate the noodles, dust with more flour. Repeat with the second sheet of dough.

Add the noodles into the boiling pot of water and boil for 5-6 minutes or until the noodles all float to the top and the water returns to a rapid boil stirring occasionally.

This is where you will have to work fast. Prepare the broth below while the noodles are boiling.

In a medium pot, over medium heat, add the miso, tahini and mix well. Whisk in the 6 cups of water and tablespoon of soy sauce. Stir well and bring to a light boil.  Turn off heat and leave the pan on the warm stovetop. Once your noodles are ready, drain and add to the miso/tahini pot. 

Take tongs and serve noodles in bowls, ladle some broth and the mushroom and potato toppings. Sprinkle with green onions. Enjoy! 

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