Korean Pat-Kalguksu: Homemade Noodles in Creamy Red Bean Broth (4 Servings)

Pick out damaged beans, rinse 1 cup dried azuki beans, and drain.

Cover the beans with 12 cups water in a large pot, boil about 30 minutes over medium-high heat, then simmer roughly 90 minutes until easily mashed. Watch for boil-over.

Strain the beans, reserving the cooking liquid. Let the beans cool slightly, blend in batches with about 3 cups of the liquid, then return the purée and remaining liquid to the pot. Never seal very hot liquid in a blender.

Mix 2¼ cups flour, ¼ cup potato starch, ½ tsp salt and 1 tbsp oil, adding ¾ cup water gradually. Knead by hand for about 7–10 minutes until smooth.

Dust with up to ¼ cup flour, roll the dough thin, fold it 3–4 times, cut thin noodles, and separate the strands.

Bring the bean broth back to a boil, add 2 tsp salt, and drop in the noodles. Stir and cook for around 5 minutes until fully cooked through.

Serve immediately. Offer sugar separately only if wanted. Cool leftovers promptly and refrigerate within 2 hours.