Pine Nut Kalguksu (inspired by “Start-Up”)

• 1 cup all purpose flour

• 1/2 tsp salt

• 1/4 cup water or more

• 1/2 cup pine nuts

• 1 cup water

• 1 cup almond milk

• 1 tbsp toasted sesame seeds

• 1/2 tsp salt

• 1 tsp maple syrup (optional)

• Sesame oil

• Korean Cucumber julienned

• Shiitake Mushroom caps

• Carrots julienned

Directions:

Noodles:

1. In a bowl, mix flour, salt and water with a spatula or wooden spoon and then use your hands to form a ball.

2. Knead for a few times to see if you really need more water and add little bit more water if needed. Knead for about 5-7 minutes to make sure it forms one uniform dough. Cover with a plastic wrap or put in a plastic bag and let it rest for 30 minutes or more.

3. On a floured surface, roll out the dough into a long rectangle that’s nice and thin.

4. Sprinkle flour on the surface of the dough so it doesn't stick to itself when rolled up. Fold the dough over cut gently with a knife and unfurl and loosen the noodles. Sprinkle some more flour on the noodles and toss them so they are separated and well coated in flour. Set aside uncovered until you are ready to cook them.

Broth:

1. Roast pine nuts over a hot pan until browned and fragrant.

2. Transfer pine nuts to a blender with sesame seeds, water, and salt and blend for 2-3 minutes. Add 1 cup of almond milk and blend again. Strain nut milk through a cheesecloth, or sieve. Refrigerate for at least 1 hour.

3. Lightly sprinkle salt over julienned zucchini and set aside for 5 - 10 minutes. Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled skillet over medium high heat. Push the zucchini to a side and sauté the julienned carrots and mushrooms over medium high heat for 1- 2 minutes, sprinkling salt & pepper to taste.

4. Boil noodles unsalted water for 2-4 minutes.

5. Assemble everything together. Pour pine nut milk (can be heated up) over noodles and top with vegetables.

6. Serve with banchan and enjoy! :)