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Korean-style serving of Kalguksu

칼국수 · Kalguksu

Kalguksu

칼국수

What exactly is it?

Rolled wheat dough is cut into ribbons and simmered in broth. Starch released from the noodles can thicken the soup slightly. Chicken, anchovy and clam broths produce quite different bowls despite sharing the same dish name.

Main ingredients

Knife-cut wheat noodles, chicken, anchovy or clam broth, zucchini, potato, scallion

Ordering and serving

Kimchi and seasoning paste often accompany the bowl; taste the broth before adding much. Son kalguksu emphasizes handmade noodles, not the absence of seafood.

Origins and changes

Kal means knife and identifies how the noodles are cut from rolled dough. The technique differs from extruded noodles and supports many regional broths using poultry, seafood or vegetables.

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Dish to compare

Kalguksu

칼국수

Main ingredients
Knife-cut wheat noodles, chicken, anchovy or clam broth, zucchini, potato, scallion
Flavor and character
Rolled wheat dough is cut into ribbons and simmered in broth. Starch released from the noodles can thicken the soup slightly. Chicken, anchovy and clam broths produce quite different bowls despite sharing the same dish name.
How to eat it
Kimchi and seasoning paste often accompany the bowl; taste the broth before adding much. Son kalguksu emphasizes handmade noodles, not the absence of seafood.
Read about this dish →

Clam kalguksu

바지락칼국수

Main ingredients
Knife-cut wheat noodles, clams, zucchini, scallion, garlic
Flavor and character
Clams flavor this knife-cut noodle soup, usually arriving in their shells among broad wheat noodles. The broth may turn cloudy as noodle starch dissolves. Remove the shells as you eat and enjoy the clam flavor carried through the soup.
How to eat it
Use the empty bowl provided for shells. Removing visible clams does not remove shellfish from the broth; choose a different soup if you need to avoid them.
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