Hey there HOs,
I have decided it’s about time I learned how to make some noodles. I thought I’d start with a Korean classic, Kal Guksu (knife cut noodles). While perusing some recipes/methods, I came across this: http://www.maangchi.com/recipe/dak-kalguksu
In her recipe, she recommends adding some potato starch to the flour when making the noodles, and says it makes it chewier. I have a bunch of corn starch at home that never seems to get any use, so it got me wondering, can I sub potato for corn? Anyone have any experience adding starch to noodles?
