Crushed Sesame and Noodle Soup (Deulgae Kalguksu)

Sesame seeds: If you can’t find sesame seeds that are already crushed, don’t worry. Just get roasted seeds and crush them with a pestle and mortar or grind them in your food processor or spice/coffee grinder.

1. In a small bowl combine 1 cup of broth, crushed seeds, and cornstarch. Stir and set aside.

2. In a medium sized soup pot place the remaining 2 cups of broth, potatoes, zucchini, and mushrooms. Bring to a boil.

3. When the soup has come to a boil add the sesame liquid to the pan and bring back up to a boil.

4. As you continue to boil the soup, it will thicken slightly (because of the potato and cornstarch). When the potatoes are just cooked (not completely mushy, you want them to hold their shape, think parboiled) add the noodles.

5. Cook for 2 more minutes (just enough time to cook the fresh pasta).

6. Ladle into two earthenware soup bowls and enjoy and salt and pepper to taste (okay, you don’t have to use earthenware but I love that in Korean noodle restaurants you get a cool ceramic bowl).