Korean Knife Cut Noodle Soup, also known as “Kalguksu,” is a popular and heartwarming dish with a rich history. It’s cherished by many Koreans for its simplicity and deliciousness (it’s also known to be a favorite dish of BTS member RM!).
The foundation of Kalguksu lies in its delicate, chewy knife cut noodles. While store-bought noodles can be used, preparing them from scratch is a different experience. Don’t worry if you’re new to noodle-making; this recipe is beginner-friendly and requires only four ingredients, without any specialized equipment. The homemade noodles cook quickly, making them an ideal choice for this recipe.
Ingredients for Noodles
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water
- 2 teaspoons oil
How to make knife cut noodles from scratch
- Combine flour, salt, oil, and water to a medium bowl. Mix together with a spoon or spatula until everything is well combined, then pour everything onto a floured surface and knead until dough is no longer sticky and there are no lumps. The surface of the dough should be smooth. This may take 10-15 minutes or longer.
**The dough may feel a bit dry at first but continue to knead and it should come together. If after kneading for at least 5-10 minutes it’s still not coming together, add a tablespoon of water at a time until you achieve the desired consistency.
2. Mold the dough into a disk and place in the bowl. Cover with a dishcloth or saran wrap and let dough rest for 30 minutes.
3. Once the dough has rested, remove from bowl and knead for another 5 minutes. Divide dough in half and use a rolling pin to roll out each half until it is about 18 inches in diameter and 1 to 2 millimeters thick.
4. Start folding the dough from the edge until the entire dough is folded over. Be sure to sprinkle flour over each fold so the layers do not stick together.
5. Use a sharp knife to cut the dough into thin 1/4″ strips.
What broth is used for Kalguksu?
Traditionally, an anchovy-based broth is used, but if you don’t have access to the required ingredients, chicken broth is a great alternative. The broth is seasoned with soup soy sauce and fish sauce, providing a burst of umami that complements the noodles perfectly.
I’ve included the ingredients and instructions for making a simple anchovy broth in the recipe below.
How to cook Kalguksu noodles
Homemade knife cut noodles take just a few minutes in boiling water to cook. In the same way as you would cook pasta, be sure to salt your water before adding the noodles. Your water should be “salty as the sea” to ensure a flavorful noodle.
What toppings should I use for Kalguksu?
To add depth and texture to your Kalguksu, a variety of vegetable and meat toppings may be added. While sautéing the vegetables and chicken separately before adding them to the soup is my preferred method, you can also directly incorporate them into the broth for a time-saving approach. Sliced zucchini is a popular topping for Kalguksu. For my protein, I like to use leftover Costco rotisserie chicken seasoned with minced garlic, soy sauce, and toasted sesame oil.
Other Topping Variations:
- Chopped potatoes, carrots, mushrooms
- Shrimp, clams, or mussels
- Ground beef for meat lovers.
How to eat Kalguksu
No Kalguksu experience is complete without a side of kimchi. The tangy and spicy flavors of kimchi complement the soup perfectly, adding a refreshing contrast to the warm and comforting elements of the dish. Serve the kimchi as a side dish or incorporate it directly into your bowl of Kalguksu, according to your preference.
Korean Knife Cut Noodle Soup (Kalguksu)
Equipment
- 1 Rolling Pin You can use a long wine bottle or something similar instead
Ingredients
For the noodles
- 3 cups all-purpose flour plus additional 1-2 cups for dusting
- 1 tsp salt
- 2 tsp avocado oil or any neutral oil
- 1 cup water
For the broth
- 6 cups anchovy or chicken broth
- 2 tbsp soup soup sauce
- 1/2 tbsp fish sauce
- salt to taste
To make anchovy broth
- 6 cups water
- 1 small sheet of kombu (about 5"x5" in size)
- 6 medium dried anchovy if using large dried anchovy use 4 and remove the guts
- 1 wedge of korean radish (about 3"x2" in size)
- 2 garlic cloves
- 1 green onion stalk
For the toppings
- 1 zucchini, chopped into thin matchsticks
- 1.5 cups leftover chicken
- 3 tsp sesame oil
- 1 tsp soy sauce
- 1/4 tsp white pepper
- toasted sesame seeds to garnish
- 1 green onion, thinly sliced to garnish
- 1 garlic clove, minced
Instructions
Prepare the dough for the noodles
- Combine flour, salt, oil, and water to a medium bowl. Mix together with a spoon or spatula until everything is well combined, then pour out onto a floured surface and knead until dough is no longer sticky and there are no lumps. The surface of the dough should be smooth. This may take 10-15 minutes or longer. The dough may feel a bit dry at first but continue to knead and it should come together. If after kneading for at least 5-10 minutes it's still not coming together, add a tablespoon of water at a time until you achieve the desired consistency. Mold the dough into a disk and place in the bowl. Cover with a dishcloth or saran wrap for 30 minutes.
Prepare the toppings
- While your dough is resting, prepare your toppings. Chop your zucchini and carrots and shred your chicken. Season your chicken with the soy sauce, minced garlic, and sesame oil.
- Heat a small pan and saute your zucchini and carrots under medium meat. You can saute them together or separately. Once they have softened (about 4-5 minutes), season with white pepper and sesame oil. Remove from the pan and set aside.
- In the same pan, you can saute your leftover chicken for just a minute to warm it up. Set aside in a separate bowl.
Prepare your broth
- To make anchovy broth, add anchovy, kombu, radish, green onion, and garlic to 6 cups of water. Bring to a boil and continue at a medium boil for 10 minutes with lid uncovered. Strain the broth and discard the solids. Return the broth back to the pot and season with soup soy sauce, fish sauce, white pepper, and additional salt to taste if needed.
- Alternatively, you can use chicken broth. Bring chicken broth to a simmer then season with soup soy sauce, fish sauce, white pepper, and additional salt to taste if needed.
Roll out the dough
- Now that your dough has rested, remove dough from bowl and knead for another 5 minutes. Divide dough in half and use a rolling pin to roll out each half until it is about 18 inches in diameter and 1-2mm thick.
- Start folding the dough from the edge until the entire dough is folded over. Be sure to sprinkle flour over each fold so the layers do not stick together.
- Use a sharp knife to cut the dough into thin 1/4" strips.
Boil the noodles
- Once your broth has come to a boil, Add your noodles into the broth and boil for about 4 minutes.
Add toppings and garnish
- Ladle the noodle and broth into individual bowls and top with the cooked zucchini as well as the shredded chicken. Garnish with green onions and sesame seeds.
