Kalguksu (칼국수) literally translates to “knife noodles” or simply “knife-cut noodles” in English.
Kalguksu is typically served with broth or soup.
There are various types of guksu, such as dak kalguksu (chicken noodle soup), seafood kalguksu, and many others. Making a note to myself to try making these different varieties of kalguksu!
How to Make Kalguksu?
Kalguksu is made from a mixture of wheat flour, salt, oil, and water. The key to making a good kalguksu lies in finding the right ratio of wheat flour to water.
The printable recipe and instructions on “How to Make Korean knife-cut noodles” can be found at the end of this post.
Steps for making Kalguksu using step-by-step photos:
- Combine plain flour with salt.
- Add the oil and water to the mixture of flour.
- Mix the ingredients to form a dough, then let it rest for 30 minutes.
- Divide the dough into 4 portions and roll each portion into a thin layer.
- Cut the rolled dough into thin (or thick) strips.
- Boil the cut dough strips in hot water for 2 minutes.
What to Serve with Homemade Kalguksu?
Handmade kalguksu noodles are commonly served with hot soup, such as chicken or seafood soup, especially during the cold winter months.
In the summer, kalguksu can be enjoyed as a refreshing dish with chilled pine nut soup (Jatguksu 잣국수).
If you’re a K-drama fan, you might have come across the Korean drama “Start-up,” and if you’re a food enthusiast like me, you’ll be captivated by a bowl of pine nut kalguksu.
Stay tuned as my next post will be all about Pine Nut Kalguksu!
How long can I store Kalguksu?
I strongly advise against keeping Kalguksu overnight, as it is best enjoyed fresh and not recommended for prolonged storage.
They have a tendency to become soft and sticky.
Kalguksu is at its best when served on the same day it is prepared and should be served immediately for the optimal taste and texture.
Step-by-Step Guide to Making Homemade Kalguksu
- 2 cups all-purpose flour
- 1/2 cup water
- 1 teaspoon canola oil
- 1/2 teaspoon salt
- Combine all the ingredients by hand until thoroughly mixed.
- Add the oil and water to the mixture.
- Hand mix all the ingredients until well combined.
- Let the dough rest for 30 minutes.
- Boil water in a pot.
- Divide the dough into 4 portions.
- Use a pasta roller or rolling pin to roll the dough into a thin sheet.
- Sprinkle flour to prevent the dough from sticking.
- Roll the dough and use a knife to cut it to your desired thickness (I prefer thin noodles).
- Cook the noodles in boiling water for 2 minutes.
- Scoop or strain the cooked noodles.
- Give a quick blanch in cold water to stop further cooking.
- Divide the noodles into 4 bowls and serve immediately.
- The dough may seem slightly dry; avoid adding extra water to maintain the desired chewy texture of the noodle.
- Be careful not to overcook the noodle, as it can become too soft.
- Serve the noodle immediately for the best taste and texture.