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 Korean

Longest 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 balls

But 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 beans

then I put the beans with 12 cups of water in a pot.

Heavy pot. And then boil

over 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 basement

in 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 people

you 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 store

in 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 Koreans

you 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!