Kalguksu
Wheat noodles cut by knife from rolled dough, cooked straight in their broth.
by jslander · CC BY 2.0 · Wikimedia Commons
Kalguksu literally means knife noodles: the dough is rolled out and sliced by hand, which leaves uneven strands, thicker in the middle than at the edges. They cook in the broth itself, which thickens with released starch and turns slightly cloudy — a texture no packet noodle reproduces. The broth varies widely between houses: dried anchovy, chicken, or shellfish, with courgette and potato.
Eat it promptly, before the noodles keep swelling in the bowl and drink the broth they are sitting in. A chilli-and-soy condiment is usually set beside it, and it works better added in small amounts than all at once. The kimchi served with it is often a fresh, mild cabbage kimchi chosen to suit the broth.
- Spice
- Not spicy
- Format
- Individual portion
- Beginner-friendly
- 3/3
- Main ingredients
- Wheat · Chicken
Editorial scale — actual heat varies from one kitchen to another. Editorial assessment.
We don't list allergens: recipes vary from one restaurant to another. For any allergy or dietary restriction, ask the restaurant directly.
Served with
fresh kimchi · chilli condiment · rice at the end
Tip — Order it when you are ready to eat; this is a dish that does not wait on the table.
