How to Make Yeoju Kalguksu (Handmade Knife-Cut Noodles)

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   1. Broth Preparation Prepare a clean and simple broth by boiling radish and dried kelp in water [00:27]. Unlike traditional recipes, avoid using anchovies to keep the broth light and clear [00:25].

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   2. Noodle Dough Preparation Combine flour with raw soybean powder (nal-konggaru) to add a nutty flavor and enhance the chewy texture [01:41]. Gradually add warm water to the flour mixture while mixing by hand to form the dough [01:24].

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   3. Kneading and Aging Thoroughly hand-knead the dough to ensure a consistent and smooth texture that machine kneading cannot replicate [03:15]. Place the kneaded dough in a container and age it in the refrigerator for 24 hours to improve elasticity [03:31].

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   4. Cooking and Serving Cut the aged dough into thin noodles and boil them in the prepared kelp and radish broth [00:02]. Serve the hot noodles once they are cooked through and tender [00:12].