The dish of the day is a one-bowl dinner that only requires two ingredients! It’s a red bean and knife-cut noodle soup called pat-kalguksu. It’s a very warming and comforting noodle soup: soft, creamy and a little nutty.
In Korea, pat-kalguksu is highly well-liked. Every department store’s basement food court serves comfort food. It is convenient to purchase beans there because they can take a long time to cook, but making a big batch at home is the best and most straightforward option; simply double or triple my recipe as needed.
Have you made my red bean porridge recipe? This recipe is similar, the main difference is that one is made with rice cakes and the other is made with noodles. South Korea has been debating which one is better for a long time! It is customary to make bulgogi on Dongjitnal (December 21 or 22), a festival celebrating the winter solstice (December 21 or 22) in Korea, but some people like bulgogi noodles cut with a knife.
Rain solstice is coming up, so let’s make pat-kalguksu this year, share with friends and family, and celebrate Korean style!
Ingredients:
Serves 4
1 cup red beans (aka azuki beans)
2¼ cup plus ¼ cup all purpose flour
¼ cup potato starch (or all purpose flour)
2½ teaspoon kosher salt
1 tablespoon vegetable oil
¾ cup water
sugar (optional)
Get the beans ready:
Place the red beans in a strainer with mesh to remove any broken or slightly brown beans. Use cold running water to wash them. After straining, transfer the contents to a big pot (I used my 4½ quart pot).
Pour in 3 quarts (12 cups) of water, then cover. Cook for thirty minutes on medium-high heat. Crack the lid in case the beans boil over.
Once the beans are very tender, reduce the heat to low and simmer for one and a half hours. You should have roughly ten cups of water and beans in the end.
Remove from the heat. Strain the beans through a mesh strainer over a large bowl. Put the strained beans into a blender and add about 3 cups of the bean water. Blend until smooth and creamy. Put them back into the pot and add the rest of the bean water. Stir with a wooden spoon and set aside.
Today’s recipe is a 1 bowl meal made with basically 2 ingredients! It’s pat-kalguksu, knife-cut noodle soup with red beans. It’s a very warming and comforting noodle soup: soft, creamy and a little nutty.
Make dough:
- Move the dough to a sizable chopping block. After one minute of kneading, transfer it into a plastic bag.Place the dough blade in the food processor along with the vegetable oil, ½ teaspoon kosher salt, potato starch, and 2¼ cup flour. For about one to two minutes, or until the dough sticks together in a lump, run the processor on the dough setting and gradually add the water.
- In a large bowl, combine all the ingredients and mix with a wooden spoon until the dough comes together. Next, by hand, knead it until it’s smooth, 7 to 10 minutes. Fill a plastic bag with the dough.
- To make the noodles, place the ¼ cup of flour on the cutting board’s corner and dust the dough and board with it.
Remove the dough ball from the plastic bag. On the cutting board, knead it for a few minutes until it’s extremely smooth. Using a rolling pin, roll it out into a large, thin circle that is roughly 12 by 15 inches wide. Flip it over from time to time to ensure that it is flat, even, and round. To prevent it from sticking to the board when you flip it, dust it with flour. - Fold the dough over on itself 3 or 4 times and cut it into thin noodles. Sprinkle the rest of flour on the noodles, and then gently toss to separate.
Preparing the Soup Base:
- Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a boil. Add the garlic, ginger, soy sauce, rice vinegar, sesame oil, salt, and pepper. Simmer for 10-15 minutes to let the flavors meld.
Assembling the Soup:
- Cook the Noodles: Bring a large pot of water to a boil. Add the knife-cut noodles and cook for 2-3 minutes, or until they float to the surface and are tender. Drain and rinse under cold water to stop the cooking process.
- Combine and Serve: Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles. Add a generous scoop of the sweetened red beans to each bowl. Garnish with chopped green onions.
Tips:
- Adjust Sweetness: The sweetness of the red beans can be adjusted to your taste. Start with less sugar and add more if needed.
- Noodle Thickness: The thickness of the noodles can be adjusted to your preference. Thicker noodles will have a chewier texture.
- Broth Variations: For a more complex flavor, you can add ingredients like mushrooms, bok choy, or tofu to the broth.
1. What are knife-cut noodles?
Knife-cut noodles, also known as “dao xiao mian” in Chinese, are a type of noodle made by hand-cutting dough into thin strips. They are known for their chewy texture and irregular shape, which helps them hold onto sauces and broths well.
2. What kind of red beans should I use?
You can use azuki beans or red kidney beans for this recipe. Azuki beans are smaller and slightly sweeter, while red kidney beans are larger and have a more robust flavor.
3. Can I use store-bought noodles instead?
Yes, you can use store-bought noodles if you prefer. Fresh or dried noodles like udon, ramen, or even linguine can work as substitutes.
4. How do I store leftovers?
Store the noodles and broth separately to prevent the noodles from becoming too soggy. Place the noodles in an airtight container and the broth with red beans in another. Refrigerate for up to 3 days. Reheat the broth and beans on the stove and add the noodles just before serving.
5. Can I make this dish vegetarian or vegan?
Yes, simply use vegetable broth instead of chicken broth. Ensure that any additional ingredients, such as soy sauce, are also vegan.
6. Can I freeze this soup?
It’s best to freeze the broth and red beans separately from the noodles. Cooked noodles do not freeze well as they can become mushy upon thawing. When ready to serve, cook fresh noodles and add them to the reheated broth and beans.
7. How can I adjust the sweetness of the red beans?
Start by adding a smaller amount of sugar to the beans and taste as you go. You can always add more sugar if needed. Adjusting the sweetness to your preference is key.
8. What can I add to the soup for extra flavor?
You can enhance the soup with ingredients like sliced mushrooms, bok choy, tofu, or even a soft-boiled egg. Adding a dash of chili oil or a sprinkle of sesame seeds can also provide extra flavor and texture.
9. What if I don’t have buttermilk for the noodle dough?
If you don’t have buttermilk, you can make a simple dough with water, salt, and flour. Alternatively, you can add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5-10 minutes to make a buttermilk substitute.
If you don’t have buttermilk for the noodle dough, you can easily substitute it or create a similar effect using common kitchen ingredients. Here are some alternatives:
Buttermilk Substitutes:
1. Milk and Lemon Juice or Vinegar
- Ingredients: 1 cup milk (whole, 2%, or even skim) + 1 tablespoon lemon juice or white vinegar
- Instructions: Mix the lemon juice or vinegar with the milk and let it sit for 5-10 minutes. The milk will curdle slightly, giving it a texture similar to buttermilk.
2. Yogurt and Water
- Ingredients: 3/4 cup plain yogurt + 1/4 cup water
- Instructions: Mix the yogurt and water together until smooth. This mixture can replace 1 cup of buttermilk.
3. Sour Cream and Water
- Ingredients: 3/4 cup sour cream + 1/4 cup water
- Instructions: Mix the sour cream and water until smooth. This will also mimic the consistency and acidity of buttermilk.
10. Can I use a different type of flour for the noodles?
All-purpose flour is standard, but you can experiment with bread flour for a chewier texture or whole wheat flour for a heartier noodle. Adjust the water content as needed to achieve the right dough consistency.
Flavor Profile
- Sweet and Savory: The combination of sweet red beans and savory broth creates a balanced flavor profile.
- Rich and Hearty: The homemade knife-cut noodles provide a satisfying, chewy texture that pairs well with the rich broth and tender beans.
Ingredients
- Red Beans: Use azuki beans for a slightly sweeter taste or red kidney beans for a heartier flavor.
- Noodles: Homemade knife-cut noodles are ideal for their chewy texture, but store-bought noodles can be a convenient substitute.
- Broth: A flavorful chicken or vegetable broth forms the base of the soup. Enhance with garlic, ginger, soy sauce, and sesame oil.
Cooking Tips
- Soaking Beans: Soak red beans overnight for quicker cooking and a creamier texture.
- Sweetening Beans: Adjust sugar to taste when cooking the beans. Start with less and add more as needed.
- Resting Dough: Let the noodle dough rest for 30 minutes to relax the gluten, making it easier to roll out and cut.
Preparation Steps
- Cook Red Beans: Soak, then simmer with water until tender. Add sugar and salt towards the end of cooking.
- Make Noodle Dough: Mix flour, salt, and water (or buttermilk substitute). Knead, rest, roll out, and cut into strips.
- Prepare Broth: Simmer broth with garlic, ginger, soy sauce, rice vinegar, and sesame oil.
- Cook Noodles: Boil noodles until they float to the surface, then drain and rinse with cold water.
- Assemble Soup: Divide cooked noodles into bowls, ladle hot broth over, and top with sweetened red beans. Garnish with green onions.
Substitutions
- Buttermilk Substitute: Use milk with lemon juice/vinegar, plain yogurt, or sour cream for the noodle dough.
- Store-bought Noodles: Use fresh or dried noodles like udon, ramen, or linguine if short on time.
Storage and Reheating
- Separate Storage: Store noodles and broth separately to prevent sogginess. Refrigerate for up to 3 days.
- Reheating: Reheat broth and beans on the stove, then add freshly cooked or reheated noodles just before serving.
Variations
- Vegetarian/Vegan: Use vegetable broth and ensure all ingredients (like soy sauce) are vegan.
- Additional Ingredients: Enhance the soup with sliced mushrooms, bok choy, tofu, or a soft-boiled egg. Add chili oil or sesame seeds for extra flavor.
Final Tips
- Avoid Overcrowding: When cooking noodles, avoid overcrowding the pot to ensure they cook evenly.
- Oil Application: Lightly spray or brush noodles with oil during cooking in an air fryer for even crispiness.
- Check Doneness: Use a meat thermometer for precise cooking, especially when adapting recipes.
Conclusion
Knife-cut noodle soup with red beans is a versatile and comforting dish. you can adjust the recipe to your taste preferences and dietary needs, ensuring a delicious meal every time. Enjoy exploring different variations and making this dish your own!