Introduction

Kalguksu (칼국수) means “knife noodles”: flat wheat noodles traditionally rolled out by hand and cut with a knife, then cooked directly in a savory broth. Because the noodles are not rinsed, their starch slightly thickens the soup, giving kalguksu its cozy, silky texture. It is a favorite rainy-day meal in Korea, often served with fresh geotjeori kimchi on the side.

Kalguksu at a Glance

Quick facts

• What it is: flat, knife-cut Korean wheat noodles and the soup made with them
• Main ingredients: wheat flour, water, salt (sometimes egg or starch)
• Taste: mild and wheaty with a soft, chewy bite
• Main uses: anchovy, chicken or clam noodle soup; spicy jang kalguksu

What is Kalguksu Made Of?

Kalguksu dough is a simple mix of wheat flour, water and salt, sometimes enriched with egg or a little potato starch for chewiness. The dough is rested, rolled thin, dusted with flour, folded and cut into ribbons. At Korean markets you can buy fresh, frozen or dried kalguksu noodles, which are flatter and wider than somyeon.

Types of kalguksu

• Myeolchi kalguksu: anchovy-kelp broth with zucchini and potato.
• Dak kalguksu: rich chicken broth with shredded chicken.
• Bajirak kalguksu: clam broth, light and briny.
• Jang kalguksu / spicy kalguksu: broth seasoned with gochujang or doenjang.

What Does Kalguksu Taste Like?

The noodles themselves are mild and wheaty, soft on the outside with a gentle chew. The flavor comes from the broth, which turns slightly thick and velvety from the noodle starch. It is comforting rather than bold, which is why it is paired with a punchy, garlicky kimchi.

Popular Korean Dishes That Use Kalguksu

Myeolchi kalguksu

The everyday version, with anchovy broth. Recipe below.

Dak kalguksu

Chicken noodle soup, Korean style, often eaten in summer for energy.

Sujebi

Hand-torn dough flakes in the same broth, sometimes mixed with kalguksu as “kal-sujebi”.

Shabu-shabu finish

Korean hot pot restaurants add kalguksu to the leftover broth at the end of the meal.

Easy Anchovy Kalguksu Recipe (Serves 2)

Ingredients

• 300 g (10 oz) fresh or frozen kalguksu noodles
• 5 cups anchovy-kelp broth
• 1 small potato, thinly sliced
• 1/2 zucchini, julienned
• 1/2 onion, sliced; 2 shiitake mushrooms, sliced
• 1 tsp minced garlic
• 1 tbsp soup soy sauce (or regular soy sauce), salt to taste
• 1 green onion, sliced; roasted seaweed strips and sesame seeds to garnish

Instructions

1. Make or warm the anchovy-kelp broth and bring it to a boil.
2. Add the potato and onion and cook 3 minutes.
3. Shake excess flour off the noodles and add them to the pot, stirring so they do not stick. Cook according to the package, usually 4–6 minutes for fresh noodles.
4. Add the zucchini, mushrooms and garlic for the last 2 minutes. Season with soup soy sauce and salt.
5. Ladle into bowls and top with green onion, seaweed and sesame seeds. Serve with kimchi.

Tip: For a clearer broth, boil the noodles separately for 1 minute first, drain, then finish them in the soup. For the classic thicker texture, cook them directly in the broth.

Where to Buy Kalguksu

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How to Store Kalguksu

Dried kalguksu keeps in a cool, dry cupboard until the date on the package. Fresh noodles must be refrigerated and used within a few days, or frozen; cook frozen noodles straight from the freezer. Cooked kalguksu does not keep well because the noodles absorb the broth, so make only what you will eat.

Kalguksu FAQ

What is the difference between kalguksu and udon?

Both are wheat noodles, but udon is thick and round or square, while kalguksu is flat and thinner. Kalguksu is usually cooked in the broth, so its soup is a little thicker.

Can I make kalguksu noodles at home?

Yes. Knead 2 cups flour, 1/2 tsp salt and about 2/3 cup water into a firm dough, rest it 30 minutes, roll thin, fold and cut into 5 mm (1/4 inch) strips.

Is kalguksu gluten-free?

No. It is made from wheat flour. Some shops sell rice or buckwheat versions; check the label.

Conclusion

Kalguksu is Korea’s ultimate comfort noodle: simple wheat ribbons cooked in a warm, savory broth. Keep a pack of frozen noodles and some dried anchovies and kelp on hand, and you can make a bowl in 20 minutes. For other Korean noodles, see our guides to somyeon and naengmyeon.