Kalguksu

Name: Kalguksu
Yield: 2 servings
Cuisine: Korean
Ingredients: 300g plain flour, 1 egg, 120ml water and a pinch of salt; Broth: 15 dried anchovies, a piece of kelp, onion and garlic; 1 courgette, cut into strips; 1 potato, thinly sliced; Clams (optional); Soup soy sauce (guk-ganjang) and salt; Spring onion and roasted seaweed

칼국수/KAHL-gook-soo/

Also known as: Kal Guksu, Knife-Cut Noodle Soup, Korean Knife Noodles

Photo: Wikimedia Commons

About this dish

Knife-cut wheat noodles in a light, savoury anchovy or chicken broth with courgette and potato.

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Ingredients

🌾300g plain flour, 1 egg, 120ml water and a pinch of salt

🐟Broth: 15 dried anchovies, a piece of kelp, onion and garlic

🥒1 courgette, cut into strips

🥔1 potato, thinly sliced

🦪Clams (optional)

🫙Soup soy sauce (guk-ganjang) and salt

🌿Spring onion and roasted seaweed

Method

Serves 2

Knead the dough until smooth and rest for 30 minutes.

Simmer the anchovies, kelp, onion and garlic in 2 litres of water for 20 minutes, then strain.

Roll the dough thin, fold it and cut into noodles about 3mm wide. Shake off the excess flour.

Add the potato, courgette, clams and noodles to the broth and simmer for 6–8 minutes.

Season with soup soy sauce and serve with spring onion, seaweed and kimchi.

✓ What Makes it Authentic

Kalguksu ('knife noodles') is a comforting Korean noodle soup, especially popular on rainy days and at markets such as Seoul's Gwangjang Market.

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