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Bowl of Korean Kalguksu noodle soup with beef and chicken
Korean Beef and Chicken Noodle Soup

Korean Knife-Cut Noodle Soup (Wandu Kalguksu)

Author: Flavelo
Recipes Main Courses
Distinct from other noodle soups where noodles are rinsed, Kalguksu requires the noodles to be boiled directly in the broth. The excess surface flour on the knife-cut noodles gelatinizes in the liquid, acting as a thickening agent. This results in a heavy, full-bodied broth that clings to the ingredients, creating a texture similar to a light stew.
🕒 Prep Time 15 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Long Rolling Pin: You need to roll the dough into a large, thin sheet. A small pastry roller won't work here; you need leverage to get uniform thickness.
  • Sharp Knife: "Kal" means knife. You need a sharp blade to cut clean noodle strands without squashing the layers together.

Allergen Information

⚠️ Gluten
⚠️ Sesame

Instructions

1 ✓

Create the base broth by boiling meats. Skim impurities continually.

Tip: Skimming the foam (coagulated blood proteins) prevents the soup from having a funky, muddy flavor.
2 ✓

Add potatoes and garlic.

Tip: The potatoes also release starch. Cut them thick enough so they don't dissolve completely before the noodles are done.
3 ✓

Add fresh noodles and zucchini to the boiling broth. Cook until noodles float.

Tip: Shake the noodles lightly before adding, but don't wash them. We need that flour to thicken the soup.
4 ✓

Serve hot immediately.

Tip: Wheat noodles absorb liquid rapidly (bloating). Kalguksu must be eaten fresh; it does not reheat well.

Recipe FAQ

Store-bought noodles?
Fresh noodles from the Asian refrigerated section work. Avoid dried pasta; the texture is wrong.
Broth clarity?
Soak the beef in cold water for 30 mins before boiling to draw out blood, resulting in a cleaner broth.
Storage?
Eat immediately. Noodles will bloat and absorb all the soup if left sitting.

Ingredients

  • 7 oz Kalguksu Noodles (fresh wheat noodles)
  • 10 oz Beef Brisket or Flank
  • 7 oz Chicken Thighs
  • 1 medium Potato (sliced into half-moons)
  • 0.5 medium Zucchini (julienned)
  • 2 stalks Green Onions
  • 3 cloves Garlic
  • 1 tsp Salt
  • 0.25 tsp Black Pepper
  • 1.5 quart Beef or Chicken Stock
  • 1 tsp Sesame Seeds