It is still hot these days, but did you notice that some trees are already starting to change colors and some nights are cooler? I can feel that before long, we will see the beautiful fall season. When I think of cold weather, I can easily think of warm noodle soup. So, today I want to show you how to make a kind of Korean homemade noodle called KalGukSu. Kal means knife and guksu means noodles. You knead the dough, roll it out, and then cut it into thin noodle strips with your knife. That’s where the name came from. If you buy this type of noodle in a Korean grocery store, it is about 6 dollars a pack for 4-5 servings. When I consider the price of the main ingredient, flour, we can save good money by making it at home. Plus, it can be healthier too. For this recipe, I will just share the noodle recipe, but later, I will also share a delicious kimchi kalgusu recipe using these noodles. Stay tuned for it. Aha, one more thing if you are seafood lover like me, you can check my clam kalguksu recipe that I already posted long time ago. I hope you enjoy my recipe. 🙂

Yield: 24 oz

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Mung bean jelly, called “CheongPoMuk” in Korean, is a good diet food because it is low in calories. As the name implies, it is a jelly made with mung bean starch. You can use it in a delicious salad or soup. For people who cannot get this mung bean jelly in a store, I will show you how to make it from a scratch. 🙂

Yield: 3 Pounds

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Acorn jelly, called “DoToRi” in Korean, is a popular Korean ingredient. As the name implies, it is a jelly made with acorn starch. It is a firm jelly, very similar to gelatin, but does not contain any animal products, which makes it good for vegetarians. Acorn jelly itself is a little nutty and bitter, so it is best to eat this with something else, rather than by itself. There are several very delicious Korean dishes using acorn jelly. I will introduce them one by one in the future. People believe that acorn jelly is a good diet food since it is low in calories. It is easy to find in Korea, so most people buy it from a grocery store, or when eating an acorn jelly dish in a restaurant. However, the only thing I can find in America is acorn starch. It is nice to share this homemade acorn jelly recipe with others who, like me, cannot buy pre-made acorn jelly. Try it someday.

Yield: 3 Pounds

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