Kalguksu (Korean Knife-Cut Noodle Soup)
User Reviews
5
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
30 mins
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Total Time
1 hr 10 mins
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Servings
1 person
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Calories
739 kcal
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Course
Main Course, Soup
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Cuisine
Korean
Kalguksu (Korean Knife-Cut Noodle Soup)
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Kalguksu is a Korean noodle soup featuring handmade knife-cut wheat noodles in a savory broth made from anchovies, chicken, or beef. The soup includes vegetables like zucchini, onion, and green onion, with ground beef as an optional topping. A spicy green chili sauce adds an additional layer of flavor for those who enjoy heat.
Description
This Korean noodle soup centers around soft, hand-cut wheat noodles made by mixing flour, water, and salt into a dough, allowing it to rest and then cutting it by hand into strips. The broth can vary, with options including anchovy-based seafood broth, chicken broth, or rich beef broth, each imparting a distinct savory base. The broth is seasoned with soy sauce and sea salt and simmered with dried anchovies, kelp, and optional dried shrimp for added depth.
The soup includes sliced vegetables such as zucchini, onions, and green onions for freshness and texture. Ground beef is marinated in sake, soy sauce, and garlic before being added as a topping. A spicy condiment made from soy sauce, red chili powder, chopped green chilies, rice vinegar, garlic, and sesame oil can be served alongside or added to taste for a spicy kick.
The dish is served hot as a comforting meal. Noodles vary in cooking time depending on thickness, with homemade noodles typically cooked 3 to 5 minutes, and store-bought fresh noodles needing 5 to 6 minutes. The broth choice and noodle thickness allow for customization to personal taste.
For best results, rinse and knead the dough properly before resting. Noodles should be tasted during cooking for desired firmness. Different broths can transform the character of the soup, making it versatile for multiple occasions.
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Ingredients
Dough for Knife Cut Noodles (1 serving = 8 oz or 2 cup in volume)
- 1 cup all-purpose flour
- 1/4 cup water
- 1.5 tsp water (extra water to make the dough work but as little as possible should be added)
- 1/4 tsp salt fine
Anchovy Soup Broth
- 4 cup water
- 1/3 cup dried anchovies for soup
- 1 Tbsp mini dried shrimp (optional)
- 1 piece Kombu Kelp about 2x3 inch for each piece, dashima
- 1/2 tsp salt (Trader Joe's sea salt)
- 1 tsp guk ganjang Korean Soup Soy Sauce
Chicken Broth
- 4 cup chicken broth (fresh home made chicken broth from baeksuk is best but canned broth should also be ok)
Beef Broth
- 4 cup beef broth (my gogiguk recipe will work best but you can also use bone broth)
Soup ingredients
- 2/3 cup zucchini matchsticks, or korean hobak
- 1/4 each yellow onion
- 1/3 cup potato matchsticks - optional - can make soup thick
- 1 each green onion
Beef Topping
- 3 oz ground beef (or thin slices of beef, 3 oz = 1/4 cup)
- 1.5 tsp cooking sake or mirin
- 1.5 tsp soy sauce (jin ganjang or regular kikkoman)
- 1/2 tsp garlic (chopped or 1/2 amount in garlic powder)
Yangnyeom Ganjang (Green Chili Sauce)
- 1 Tbsp soy sauce Jin Ganjang
- 1.5 tsp gochugaru red chili pepper powder (Gochukaru
- 2 tsp green chili pepper chopped - substitute shishito peppers (double amount) if you want mild sauce, adjust to your spice level, putgochu or jalapeno
- 1 tsp rice vinegar (or white vinegar)
- 1 Tbsp green onion (chopped)
- 1/2 tsp sesame oil
- 1 tsp garlic (chopped)
- 1/8 tsp sugar
- 1/8 tsp black pepper
Instructions
How to make noodles (skip this if you are using store-bought)
- In a bowl, mix flour, salt and water with a spatula and then use your hands to form a ball. Making sure all the flour is incorporated into the dough. My recipe uses less water than most recipes so it may feel like there isn't enough water. The exact amount can change based on how dry your flour is but start with 1/4 cup + 1.25 tsp water per 1 cup of flour and see if you are able to form a dough. But if not, knead for a few times to see if you really need more water and add little bit more water (up to 1 tsp more).
- Once a dough ball has formed, sprinkle some flour on a counter or a board and then transfer the ball onto it. Knead about 10 times to make sure it forms one uniform dough. Cover with a plastic wrap or put in a plastic bag and let it rest for 30 minutes or more. You can also make the dough a day in advance and let it rest in the fridge.
- When it has rested, take out the dough and knead for 2 minutes to warm up the dough. On a floured surface, roll out the dough using a rolling pin until it is about 10x10 inch square or 8x11 rectangle. It doesn't really matter. If the dough sticks, sprinkle some flour on the rolling pin and on the board while rolling. Roll out until it's nice and thin - like you see in the picture.
- Sprinkle flour on the surface of the dough (so it doesn't stick to itself when rolled up) and fold the dough over from one side 4-5 times so you have layers. Cut gently with a knife (if you press hard, they will stick together so be careful) and immediately unfold and loosen the layers so they don't stick to each other. Sprinkle some more flour on the noodles and toss them so they are separated and well coated in flour. Set aside uncovered until you are ready to cook the noodles.
- *** Alternatively, you can use a stand mixer or a food processor to make your dough. But once the dough ball has formed, make sure you knead it by hand before letting it rest.
Beef Topping
- Season ground beef with soy sauce, cooking rice wine (mirin) and garlic powder or fresh chopped garlic. Mix.
- Heat a non-stick frying pan on medium-high heat and saute the beef until everything is fully cooked. Break up any big lumps if there are any. Set aside to top noodles with.
Spicy Kalguksu Dadaegi 다대기 Sauce -
- In a small bowl, add green onions (reserve half to use as garnish later), chopped chili or shishito peppers and add sesame oil. Mix well and coat everything with oil so they stay fresh longer.
- Add remaining seasonings - soy sauce, vinegar, red chili powder (gochukaru), sugar, garlic and couple dashes of black pepper. Set aside and serve with noodles.
How to make Kalguksu noodle soup
- If making fresh noodles, follow instructions above and make dough. Let it rest.
Anchovy Broth (my favorite)
- In a pot, add water, dried soup anchovies (guk myeolchi 국멸치) and kelp (dashima/kombu). Optionally add dried shrimp.
- Simmer UNCOVERED, for 30 minutes while you make the noodles. Turn off heat and let it rest. Let anchovies site in warm water - more flavors develop over time.
Prepare Vegetables
- Slice onions, zucchini, and optionally potato into matchsticks.
- Chop all green onions, garlic and green chili peppers OR shishito peppers. If using shishito peppers, double the amount.
Let's finish! (Kalguksu Noodle Soup should be eaten right away once cooked)
- Remove and discard anchovies and kelp from broth.
- Bring broth to boil. Season broth with guk ganjang (soup soy sauce) and sea salt. Taste. Should be a little bit on the salty side since noodles will make it less salty.
- Once broth starts to boil, add onions and lower heat back to simmer for 5 minutes until onions start to become translucent.
- Turn heat back on to medium-high and add zucchini and noodles. If using packaged noodles, follow instructions on the package on cooking time. Add some chopped garlic and green onions now or later, fresh, as toppings. (I like the stronger fresh flavor as fresh toppings).
- Cook about 3- 5 minutes for homemade fresh noodles. For packaged Kalguksu noodles, follow directions on the package - usually 5-7 minutes.
- Serve noodles and soup in a bowl with the spicy Dadaegi on the side. Top noodle soup with fresh green onions, ground beef and optionally fresh chopped garlic and/or green chili peppers. Allow each person to add as much or as little as Dadaegi as they want.
- Enjoy it with some Kimchi - especially Buchu Kimchi if you have it.
Notes
- Store-bought fresh noodles cook 5-6 minutes; homemade noodles cook 3-5 minutes depending on thickness—taste to check doneness.
- Different broths such as beef, chicken, or anchovy-based can be used to vary soup flavor.
- Knead dough well and allow it to rest at least 30 minutes to develop texture.
- Nutrition info varies, particularly sodium levels, depending on broth ingredients like anchovies and dried shrimp.
Nutrition Information
Show Details
Calories
739kcal
(37%)
Carbohydrates
106g
(35%)
Protein
30g
(60%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
60mg
(20%)
Sodium
698mg
(29%)
Potassium
579mg
(12%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
297IU
(6%)
Vitamin C
30mg
(33%)
Calcium
76mg
(8%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 1person
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 106g | 35% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 698mg | 29% |
| Potassium | 579mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 30mg | 33% |
| Calcium | 76mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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