Kalguksu is a Korean noodle dish. The name means “knife noodles,” referring to the fact that the noodles are cut and not spun. There are some variations, but the classic broths are made from kelp, or sometimes chicken, with noodles and vegetables added in. The dish may have first been cooked in the 12th century, but it was reserved for special occasions as wheat flour was imported from China and so very expensive. Today the soup is readily available in Korean restaurants and is a popular meal in Korean American homes. An instant dehydrated version is sold in Asian markets.
Recipe Servings: 2
Prep Time
30 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
20 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Noodles:
Soup:
Directions
- Mix flour, salt, and oil in a large bowl. Make a well in the center and pour in the water. Use your hands to combine into a soft dough.
- Lightly dust a working surface with flour. Place dough on surface and knead until firm and smooth, about 10 minutes.
- Return dough to bowl, cover, and let rest for 30 minutes.
- Roll out the dough until it is very thin. Flour both sides to prevent sticking, and then fold in fourths. Use a knife to cut dough into ¼-inch-wide strips. Separate, and toss again with flour.
- Boil stock in a large soup pot. Add soy sauce, garlic, and salt.
- Add vegetables and cook 2 minutes.
- Add noodles to soup pot and boil another 2 minutes or so until tender.
- Serve soup sprinkled with green onions.
For Noodles:
For Soup:
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