Today let’s learn about cooking kalguksu 칼국수 at home! This homemade noodle soup is famous during the hot and humid summer months. Depending upon your tastes, there are many ways to diversify this soup to your liking.
About the South of Seoul “A Year to Learn Korean Cooking’ Series
Many of us live in South Korea for only a year. However, the time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere.
This series is a collaboration with Kimchi Rednecks. In 2020 they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow Kimchi Rednecks on YouTube for other great videos about living life in South Korea.
About Kalguksu
Kalguksu 칼국수 literally means “knife noodle” and refers to the stars of this soup, the excellent homemade knife-cut wheat noodles. Combining the noodles with a flavorful broth and other ingredients for garnish makes this soup a dish to crave any time of the year. In addition, you can complement your meal by enjoying some kimchi 김치 or kkakdugi 깍두기(cubed radish kimchi) as sides.
Your choice of base for the broth for this soup depends upon the version you are making. However, many versions use the standard Korean soup stock with kelp and anchovy base.
A few of the most common styles of kalguksu found in restaurants and homes across Korea are:
- Dak Kalguksu 닭 칼국수 uses chicken for the broth, and the garnish is chicken and zucchini.
- Haemul Kalgusku 해물칼국수 uses seafood (squid, clams, crabs, shrimp, etc.) to flavor the broth. In areas where fresh seafood is plentiful, this dish is frequently found.
- Andong Guksu 안동국시 adds soybean powder into the noodle mixture for a more flavorful noodle.
- Eolkeunyi Kalguksu 얼큰이칼국수 is for those who want this dish to be spicy as gochujang and gochugaru are added to the anchovy broth.
Biggest Hurdle In Cooking Kalguksu
If you have never made pasta before, the idea of making your own homemade noodles may feel overwhelming. However, these knife-cut noodles are not as difficult as one might think. Neither my husband nor I had ever made homemade noodles before this dish.
Because the noodles symbolize longevity, the dough should be rolled out thin and flat and then cut into long strips.
After our first experience, we developed some tips we will use the next time we make kalguksu at home.
- Since the noodles plump quite a bit upon cooking, make sure to roll your dough thin and cut your noodles into skinny strips. (Think spaghetti-size or vermicelli).
- Since the noodles only require about 3 to 5 minutes to cook, be careful not to overcook them.
- Try different broth options for different flavors. Change up your vegetable garnishes as well for other varieties.
- Once the noodles are cooked, you need to eat this dish immediately so it does not become a soggy mess.
When making your own homemade noodles, this dish takes a bit more time. If you are short on time cooking kalguksu, you can either make the noodles and broth on separate days. However, Korean markets typically have fresh kalguksu noodles available in the refrigerated section. In addition, you could also use dried udon noodles.
Three Recommended Cooking Kalguksu Videos to Watch
Since this is popular food, especially during summer months in Korea, it is incredibly easy to find this dish in local restaurants. Cooking kalguksu at home takes time but is so delicious. In spite of the time it takes to make this dish, we intend to perfect our noodles and try out some of the different varieties in the future.
Korean American Cooking Kalguksu
Korean Cooking Kalguksu
Americans in Korea Cooking Kalguksu
Let Us Know How It Turns Out
When you make kalguksu for the first time at home, be sure to leave a comment and let us know how it turned out! Also, if you live in Pyeongtaek, you can even share your success (or failure) with us in the Pyeongtaek Food & Fun Facebook group. If you are looking for other dishes (Korean or otherwise) or reviews of restaurants, be sure to check out the KimchiRednecks channel or check out our social media accounts on Facebook or Instagram, where we often share what we are cooking or eating.
Read more in our Year to Learn Korean Cooking Series
The KimchiRednecks channel was created in September 2018 by Chuck Whittington and Melissa Edwards-Whittington. They moved to Korea in July 2017 with their three Shih Tzu daughters, Sookie, Minion, and Mayhem.
The YouTube channel started as a way to share their lives here with their friends and families back in the states. They both have a deep love for Korean culture, people, and food and love being able to share that with others.
Chuck Whittington graduated from Francis Marion University with a Bachelors in Information Systems Management. He has worked in Information Technology roles for over 20 years. Chuck has always had an interest in Korea and has traveled here many times in the past.
Melissa Edwards-Whittington graduated from Mid-Atlantic Christian University with a Bachelors in Bible and a Minor in Elementary Education. She has worked in various roles in customer service and marketing over the years.
The YouTube channel has many interests just like they do because it is an extension of their lives here in Korea. You will often find videos on their channel about daily life in Korea, cooking, foodie adventures, traveling and exploring, computer and tech pursuits, gaming, and working on the Subaru BRZ.
Over the years, many of their friends have joined them for their videos and adventures because they enjoy sharing their lives with those around them. In addition, they add new interests from time to time, like making moonshine in Korea.
Life is about growing and changing, and the longer the KimchiRednecks live in Korea, the more they learn to love this country and culture and all it has to offer.
