Dotori guksu (Korean Acorn Noodles)

These traditional Korean Acorn noodles resemble Soba but are a bit chewier. Packed full of antioxidants and nutrition, they are traditionally eaten as a comfort food when one is sick, and are truly exceptional in noodle dishes of all kinds.

Recipe translated and adapted from the recipe at m10000recipe.com where they’re used as part of a noodle soup.

Ingredients

• 2 1/3 cups of all-purpose wheat or buckwheat flour, depending on desired flavor and texture

• 1/2 cup of acorn starch or fine-ground flour

• 1 tablespoon of cooking oil

• 1 teaspoon of salt

Process

1. Add the acorn starch or flour into 1 cup of water. If you have the last water used in the leaching process that stayed clear after soaking, use that. Mix thoroughly and sieve out any pieces that float

2. Add flour, salt, and cooking oil to the mixture and knead until it becomes firm.

3. Cover and let sit for 10 minutes

4. Roll out and cut into noodles. Let dry or cook fresh.

5. Boil for 9-10 minutes in water or stock