Kalguksu — Paris

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. This page gathers the Paris venues that serve this dish; use the filters to narrow by occasion, area or service.