Description
These chewy, gluten-free Korean-style potato noodles are inspired by traditional ‘gamja guksu.’ Made with just potato starch, water, and salt, they’re naturally allergen-friendly and full of cozy, comforting texture, perfect in broth or tossed with sauce.
Ingredients
- 2 cups potato starch
- ½ cup warm water
- ¼ tsp salt
- Optional Broth:
- 5 cups vegetable broth or anchovy-based Korean broth
- 1 garlic clove, minced
- 1 tsp soy sauce
- 1 tsp sesame oil
- ½ zucchini, julienned
- ½ carrot, julienned
- 1 scallion, chopped
- Toasted sesame seeds, for garnish
Instructions
- In a large mixing bowl, combine potato starch and salt. Slowly add warm water while stirring. The mixture will look crumbly, this is expected.
- Knead the mixture by hand until it begins to form a cohesive dough. If too dry, add a little more water (1 tbsp at a time). Dough should be pliable, not sticky.
- Shape dough into a ball and let rest covered for 15 minutes.
- Roll dough between parchment paper or on a lightly floured surface to about ⅛ inch thick.
- Cut into long strips about ¼ inch wide using a knife or pizza cutter. Imperfection is part of the charm.
- Bring a pot of water to a gentle boil. Add noodles in small batches and stir to prevent clumping. Cook for 3–4 minutes, until translucent and floating.
- Remove with slotted spoon and rinse under cold water to stop cooking. Serve in hot broth or with desired sauce.
Notes
Use potato starch only, not cornstarch or flour, for the right chewy texture. Cook noodles in batches and rinse with cold water for best results. Can be served in soup or stir-fried with veggies and soy sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Noodles
- Method: Boiled
- Cuisine: Korean