How to Make Kalguksu (Korean Knife-Cut Noodles)

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   1. Preparing the Noodle Dough Combine flour, salt, and eggs to prepare the dough base [03:10]. Eggs are added specifically to create a richer flavor and serve as a base for the broth later [03:15]. Knead the dough thoroughly by hand, pressing firmly to remove as many air bubbles as possible [03:36].

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   2. Cutting and Shaping the Noodles Flatten the well-kneaded dough into thin sheets using a noodle machine or rolling pin [03:45]. Roll the thin dough sheets and cut them into thin, uniform noodle strands [04:36].

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   3. Boiling the Noodles Shake the noodles thoroughly to remove excess flour before adding them to the boiling water [05:21]. Boil the noodles in a large pot for approximately 3 to 4 minutes [05:29]. Stir the noodles constantly while boiling to ensure they don't clump together and cook evenly [05:35].

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   4. Enhancing Noodle Texture Immediately rinse the boiled noodles in cold water to remove excess starch and ensure a chewy texture [05:43]. Briefly re-dip the cold noodles back into the hot noodle water (myeonsu) to warm them through [06:05].

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   5. Finishing and Serving Place the warmed noodles into a serving bowl and pour the hot noodle water over them [06:15]. Top with blanched pumpkin and spinach [06:27]. Add seasoned soy sauce, sesame oil, gim powder, and sesame seeds before serving [06:31].