How to Make Korean Lotus Leaf Kalguksu Asian Cooking Recipe Cuisine

Korea Lotus Leaf Kalguksu (Homemade Lotus Noodles with Mushrooms, Zucchini and Potato)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2 Servings

7 dried shiitake mushrooms

2 oz dried kelp

3 tbsp soy sauce

1 sheet lotus leaf

4 cups flour

1 tsp salt

3 tbsp olive oil

1/4 cup julienned carrots

2 fresh chestnuts, peeled and julienned

1/4 julienned black rock mushrooms

1/2 potato, peeled and julienned

1/2 zucchini, julienned

salt

1 tbsp sesame oil

Directions:

Put shiitake mushroom and kelp into a pot with 5 cups water and boil for 10 minutes. Take out the mushrooms and kelp and set aside.

Add soy sauce to the mushroom stock.

Cut lotus leaf into small strips and add to a blender with 1/2 cup of water and blend well. Strain the lotus leaf and squeeze out extra liquid. Set aside.

In a bowl, add flour, salt, olive oil and the lotus leaf extract. Mix well to form a dough. Shape into a ball, then cover with plastic wrap and let it rest for 1 hour.

In a bowl, add julienne carrot with touch of salt and 1 drop of sesame oil and toss lightly, and sauté in a dry pan. Repeat with chestnuts, black mushrooms, potato and zucchini.

Squeeze out excess water from the shiitake mushrooms (used for the stock). Julienne shiitake mushrooms, add salt and sesame oil, and sauté in dry pan.

Set all the prepared vegetables aside.

After dough rests, take it out of the plastic wrap. Generously dust a cutting board with flour and roll out the dough. Cut into thick strips with a knife.

Bring the stock to a boil and cook the noodles for a few minutes until they are done.


In a big bowl add the noodles with broth and vegetables.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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