Kalguksu

Kalguksu is a Korean noodle soup made with hand-cut wheat noodles in a clear broth, usually seasoned with vegetables and garlic. The name combines 칼 (kal, "knife") and 국수 (guksu, "noodles").

What it really is

The noodles are made from wheat flour and water, mixed into a firm dough, rested, rolled into thin sheets and cut by hand with a knife into broad, irregular strips. They are cooked directly in the broth, which is usually made from dried anchovies and kelp, or from chicken. Common additions are zucchini slices, potato, onion, spring onion and sometimes shredded egg, with garlic and salt for seasoning.

Kalguksu is closely related to other Korean wheat noodle dishes. It differs from janchi-guksu, which is a feast-style dish of noodles in a broth with many side dishes, and from naengmyeon, which uses buckwheat or starch noodles served cold. The broth is kept clear rather than thick or spicy, and the noodles are the central element rather than an addition to rice.

How it's served

• Served hot in a large bowl, with the noodles and broth together.
• Eaten with a spoon and chopsticks, with a dish of kimchi on the side.
• Often finished with a little extra salt, black pepper or chilli flakes at the table.
• A common home and restaurant meal, often in a casual setting.

How to write it on the menu

• Name the key ingredients: hand-cut wheat noodles, anchovy broth, zucchini and potato.
• Flag wheat (noodles) and eggs if egg is added, and fish if anchovy broth is used.
• State the broth base (anchovy or chicken) and whether the noodles are hand-cut.
• Common variants include seafood kalguksu and dumpling kalguksu (mandu-kalguksu).