The Art of Making Pat-Kalguksu: A Traditional Korean Red Bean Noodle Soup

As I sit down to make pat-kalguksu, a traditional Korean red bean noodle soup, I am filled with excitement and nostalgia. The winter solstice, which falls on December 21 or 22, is a time for celebration in Korea, and food plays a significant role in this tradition. Pat-kalguksu has been a staple dish during the longest night of the year, and its preparation is an integral part of Korean culture.

To begin making pat-kalguksu, I need to soften the red beans. I start by washing the beans thoroughly, then I put them in a pot with 12 cups of water. The mixture is boiled over medium-high heat for 30 minutes, followed by a gentle simmer at very low heat for 1.5 hours. This process allows the beans to become mashable and burst open, releasing their natural sweetness.

Once the beans have been cooked, I move on to preparing the dough for the noodles. The recipe requires a combination of flour, potato starch, salt, cooking oil, and water. I measure out the ingredients and mix them together in a bowl, using a food processor to help with the process if needed. The dough is kneaded by hand for about a minute, until it becomes smooth and pliable.

To strain the beans, I use one of two methods. The first method involves pressing down on the mashed beans with a wooden spoon, allowing the skins to pass through a strainer. This method is old-fashioned and requires some elbow grease. Alternatively, I can blend everything together in a blender, including the bean water and skins. This method preserves more nutrients and allows for a thicker consistency.

Now that I have my dough ready, it's time to knead it further to make the noodles more chewy. The process is a bit like washing clothes, and I find myself chuckling as I think about the similarity. After a few minutes of kneading, the dough is smooth and elastic, perfect for rolling out into thin sheets.

I roll out the dough to a thickness of around 15 inches by 12 inches, and then cut it into long, thin noodles. To prevent them from sticking together, I sprinkle some flour on the surface and lift the noodles like paper. The noodles are now ready to be boiled in water until they float to the surface.

Once the noodles are cooked, I add them to the pot with the red bean broth, along with a generous amount of salt and a few drops of cooking oil. The mixture is stirred gently as it cooks for around 5 minutes, during which time the noodles absorb all the flavors of the broth.

As I take my first bite of pat-kalguksu, I am transported back to memories of childhood. The dish tastes like a warm hug from my mom and grandmother, and I can almost hear their voices whispering words of encouragement as they sit around the table with me. The broth is thick and creamy, with a nutty flavor that is both savory and sweet.

If you're feeling adventurous, why not try making pat-kalguksu at home? It's a dish that requires patience and attention to detail, but the end result is well worth the effort. As I finish my bowl of pat-kalguksu, I am reminded of the importance of food in Korean culture and the role it plays in bringing people together during special occasions like the winter solstice. Red bean noodle soup may be a simple dish to some, but for Koreans, it holds a deep significance that transcends generations and cultures.

So go ahead, give pat-kalguksu a try! Not only will you be indulging in a delicious and traditional Korean dish, but you'll also be celebrating the winter solstice in a way that's steeped in history and culture. And who knows? You might just find yourself feeling like you're back home, surrounded by loved ones and warm memories of times past.

"WEBVTTKind: captionsLanguage: enHi everybody!Today I'm going to make pat-kalguksu.This is red bean noodle soup.These noodles are made from scratch.I will use my knife - chop chop chop!(laughs) I'm making noodles!Usually December 21 or 22 is the winter solstice in KoreanLongest night and shortest day of the year.We always celebrate with food!Patjuk! You guys remember my patjuk recipe?In that recipe I made rice cake balls.I added white rice cake ballsBut today is noodles.Koreans are eating all year round.Really delicious.I will make four servings today.I will use one cup red beans.We have to soften these beans.How? First I wash the beansthen I put the beans with 12 cups of water in a pot.Heavy pot. And then boilover medium-high heat for 30 minutes.And then I turn down the heat to very low.Then 1 and a half hours I just keep keep simmering.After 1 and a half hours all these beans are so mashable.I did it already here.So these beans all burst.See?Very mashable like that.Water, flour, I use all-purpose flour.And also, this is starch.Potato starch I always add a little bit.so that the noodles are going to be very chewy.So if you don't have potato starch just use flour.I'm going to measure, so - oh!Today I will use my food processor.If you don't have one, you can just use your hands.Dough blade...One cup...And quarter cup.So 2 plus a quarter cup flour.And I'm going to add a quarter cup potato starch.And then I will measure another quarter cup flour.Quarter cup flour, and i will put this on my cutting board here.I will use this flour to dust when I make noodles.Half teaspoon salt.Cooking oil, one tablespoon.And I will add three quarter cups of water.So around 2 minutes I processed this to make it one lump.We gotta knead this a little bit, one minute, by hand.I will put this in a plastic bag.And let it sit.Next I will take care of this.Let's strain this...You have to decide.Two ways. First way is the old-fashioned way.You just use a wooden spoon and press down on these beans.So these beans go through the strainer.Mashed in the strainer.Then what is left over?Skins. So squeeze out the skins and throw them away.That's the first way.Second way is: everything in the blender.Blend everything.These skins contain a lot of nutrients.So I'm going to blend today, everything.And just a little bit of the bean water.I blended all this...Leftover water.You see? A little thick.Really delicious-looking.Next we gotta make noodles.Noodles from this dough.Now it's a little moist. And really flexible.I will just make it more chewy, I'm going to knead it a little more. A few minutes.Just like washing clothes.(laughs) Wash your clothes.In Korea pat-kalguksu is very popular.In every department store, always there is a food court in the basementin the grocery store section.And pat-kalguksu is on the menu.And always popular.Because people love this.Let's spread this dough.Getting bigger and bigger!Now I'm going to turn on the heat.I will boil this at medium heat.Because I still need some time to make noodles.My dough is almost ready.Let's see. Really thin.And now I'll give you the size.12 inches... 12...Around 15 inches by 12 inches.And let's cut it.Like that.And all this left over flour, I will just sprinkle this here.I don't want these guys to stick to each other.Lift like that...Once it's boiling I will add these noodles.I turned up the heat to medium-high heat.You should keep an eye on this.Because these beans are really bubbling and easily boiling over.And then salt.About 2 teaspoons.And stir...Let's add noodles!All the left over flour, all together.Here.And now...... stir this...See?These noodles, it takes around 5 minutes, 4 to 5 minutes cooking.When the noodles are all cooked it's going to be floating.Even after floating, you stir.The noodles should be fully cooked.And now, I will eat this with my kimchi!Kimchi.And this is sugar, brown sugar.if you want, you can add sugar.I'm not going to use sugar, but just in case, when you serve for other peopleyou can put some sugar here.I'll just keep checking these noodles.Wow, bubbling, look at that!Just stir.(bubbling sound)I cooked 5 minutes.And these noodles looked all cooked.(slurping)Mmm! Turn off!Look at that! Oh my, looks so good.Look at that, really thick.Mmm!I love it.Ahh! So good.(blowing, laughing)Mmm!This is our cultural food.When you taste this, you feel like you're going back to your past.And I see my mom's face, my grandmother's face,also friends, or even in the Korean department storein the basement, eating with my children. Good memories come alive.Mmm!(crunching)Broth is very thick.Just like cream soup.Creamy, nutty, and savory.But if you want to add sugar, just like some other Koreansyou can add some sugar here.I will finish the rest of my pat-kalguksu right after saying goodbye to you.You guys can make it. Now winter solstice is coming, Donginal.What about making this?And you guys celebrate, the Korean way.Red protects you and your family, friends from evil spirits.So why not make this?Today we made pat-kalguksu.Red bean noodle soup.Enjoy my recipe. See you next time! Bye!\n"