Main Course

Kalguksu (Korean Knife-Cut Noodle Soup)

Name: Kalguksu (Korean Knife-Cut Noodle Soup)
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: korean
Ingredients: 300 g all-purpose flour; 120 ml water; 0.5 tsp salt; 2 tbsp cornstarch; 20 g dried anchovy large, heads and guts removed; 10 g dried kelp; 1.5 l water; 1 pcs zucchini julienned; 0.5 pcs yellow onion thinly sliced; 2 clove garlic minced; 2 tbsp soy sauce; 1 tbsp fish sauce; 0.25 tsp black pepper ground; 2 pcs green onion chopped

This comforting Korean Kalguksu features chewy, hand-cut wheat noodles in a savory anchovy broth. It's a satisfying and warming meal, perfect for any time of year.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 316 kcal

Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

noodles

300 gall-purpose flour
120 mlwater
0.5 tspsalt
2 tbspcornstarch

broth

20 gdried anchovy, large, heads and guts removed
10 gdried kelp
1.5 lwater

vegetables

1 pcszucchini, julienned
0.5 pcsyellow onion, thinly sliced

seasoning

2 clovegarlic, minced
2 tbspsoy sauce
1 tbspfish sauce
0.25 tspblack pepper, ground

garnish

2 pcsgreen onion, chopped

Equipment

sharp knife · rolling pin · large bowl · large pot

The method

Step by step

1
Combine the flour and salt in a large bowl, then gradually add the water while mixing to form a shaggy dough.
About 3 min
2
Turn the dough out onto a clean surface and knead for 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should be firm but pliable.
3
Cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes.
About 30 min
4
Meanwhile, prepare the broth by combining the anchovies, kelp, and water in a large pot.
About 2 min
5
Bring the broth to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes.
About 15 min
Cook’s note: Do not over-simmer, as kelp can become slimy.
6
Remove the anchovies and kelp from the broth and discard them.
About 1 min
7
Lightly dust a clean work surface with cornstarch, then roll out the rested dough into a thin rectangle, about 2mm thick.
About 5 min
Cook’s note: Use ample cornstarch to prevent sticking.
8
Fold the dough several times, then use a sharp knife to cut it into thin noodles, about 3-4mm wide.
About 5 min
Cook’s note: Unfold the noodles immediately after cutting to prevent them from sticking together.
9
Add the zucchini, onion, and minced garlic to the simmering broth.
About 1 min
10
Bring the broth back to a gentle boil, then add the fresh noodles.
About 1 min
11
Cook the noodles for 3-5 minutes, or until they are al dente and float to the surface.
About 5 min
Cook’s note: Stir occasionally to prevent sticking.
12
Season the soup with soy sauce, fish sauce, and black pepper.
About 1 min
Cook’s note: Taste and adjust seasonings as needed.
13
Ladle the Kalguksu into serving bowls and garnish with chopped green onion.
About 1 min

Per serving

Nutrition

70%Score

Calories: 315.9kcal
Protein: 9.3g
Carbs: 65.8g
Fat: 0.9g
Fibre: 3.2g
Sugar: 2.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Kalguksu in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat until warmed through, adding a splash of water or broth if needed.