''Kal-guksu'' * () is a

Korean Korean may refer to: People and culture * Koreans, people from the Korean peninsula or of Korean descent * Korean culture * Korean language **Korean alphabet, known as Hangul or Korean **Korean dialects **See also: North–South differences in t ...

noodle dish consisting of handmade, knife-cut

wheat flour Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ...

noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noo ...

s served in a large bowl with

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...

and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not

extruded Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two main advantages over other manufacturing processes are its ability to create very complex ...

, pulled, or spun, but cut.Kalguksu
at

Doosan Encyclopedia ''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). ...

History

The record of noodles can be found in documents of the

Goryeo Goryeo (; ) was a Korean state founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korea, Korean Peninsula until the establishment of Joseon in 1392. Goryeo achieved what has b ...

era, but the descriptions are vague and the nature of the noodles isn't clear. In the 12th century document ''Goryeo dogyeong'' () it is mentioned that noodles were only eaten on special occasions, as wheat flour was very expensive, being imported from

China China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after ...

. A cooking description can be found in a later document, ''The Best New Cooking Methods of Joseon'' (), written in 1924. In the 1934 book ''Simple Joseon Cooking'', the recipe calls for the noodles to be boiled and rinsed in cold water before adding broth and garnish, a method that differs from the modern version of boiling the noodles together with the broth.

Preparation and serving

The noodles are made with dough from wheat flour and eggs, and sometimes ground bean powder is added for texture. The dough is let to breathe, then rolled out thinly and cut in long strips. The

for ''kalguksu'' is usually made with dried

anchovies An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

shellfish Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal, aquatic invertebrates used as Human food, food, including various species of Mollusca, molluscs, crustaceans, and echinoderms. Although most kinds of shellfish ...

, and

kelp Kelps are large brown algae or seaweeds that make up the order (biology), order Laminariales. There are about 30 different genus, genera. Despite its appearance and use of photosynthesis in chloroplasts, kelp is technically not a plant but a str ...

. Sometimes chicken broth would be used. In order to obtain a rich flavor, the ingredients are simmered for many hours. The noodles and various vegetables, most often

Korean zucchini Aehobak (), also called Korean zucchini or Korean courgette, is an edible, green to yellow-green summer squash. Although nearly all summer squashes are varieties of ''Cucurbita pepo'', aehobak belongs to the species ''Cucurbita moschata''. Commo ...

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es, carrots and

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

s are added and boiled together. Usually seasoned with salt, the noodles are served with garnish of choice. Kal-guksu.jpg, Hand-cut ''kal-guksu'' noodles Kal-guksu 2.jpg, Hand-cut ''kal-guksu'' noodles

Varieties

*''Jemul'' kalguksu (): Noodles are put to a boil with other ingredients in broth, instead of being added later. Both the noodles and broth gain a thick texture. * Ssuk kalguksu (): Mugwort is added to the dough when making the noodles. Usually served in anchovy broth. *

Mung bean The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts P ...

kalguksu (): Boiled mung beans are crushed, sieved, and added to the noodle dough. * Hobak Pumpkin kalguksu (): Noodles are cooked with a porridge-like mixture of red beans and rice, and served in a hollowed-out pumpkin. A specialty dish of

South Chungcheong Province South Chungcheong Province (), informally called Chungnam, is a Administrative divisions of South Korea, province of South Korea in the Hoseo region in the southwest of the Korean Peninsula. South Chungcheong borders the provinces of Gyeonggi to ...

. * Perilla seed kalguksu (): Finely ground perilla seeds are added to the broth. Seasoned with

soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

and garnished with

zucchini Zucchini (; : ''zucchini'' or ''zucchinis''), courgette () or ''Cucurbita pepo'' is a summer squash, a Vine, vining herbaceous plant whose fruit are harvested when their immature seeds and Fruit anatomy#Epicarp, epicarp (rind) are still soft a ...

and

shiitake The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by ...

mushrooms. *

Pheasant Pheasants ( ) are birds of several genera within the family Phasianidae in the order Galliformes. Although they can be found all over the world in introduced (and captive) populations, the pheasant genera's native range is restricted to Eura ...

and

buckwheat Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what ...

kalguksu (): Broth is made from pheasant, and noodles from buckwheat flour. *

Pea Pea (''pisum'' in Latin) is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum' ...

kalguksu (): Peas are boiled and sieved and added to the broth. Seasoned with minced garlic. *Small

octopus An octopus (: octopuses or octopodes) is a soft-bodied, eight-limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttlefish, and nautiloids. Like oth ...

kalguksu (): A small octopus is cooked inside a squash, and later cut to add to the noodles and broth. * Pine mushroom kalguksu (): Pine mushrooms are sliced and added with other vegetables while boiling. A specialty from the

Gangneung Gangneung (; ) is a list of cities in South Korea, municipal city in Gangwon, South Korea, Gangwon province, on the east coast of South Korea. It has a population of 213,658 (as of 2017).Gangneung City (2003)Population & Households. Retrieved Ja ...

region. *

Snail A snail is a shelled gastropod. The name is most often applied to land snails, terrestrial molluscs, terrestrial pulmonate gastropod molluscs. However, the common name ''snail'' is also used for most of the members of the molluscan class Gas ...

kalguksu (): Freshwater snails are boiled and ground into a broth, and noodles are added. *

Millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, ...

kalguksu (): A specialty dish from the

Andong Andong () is a Administrative divisions of South Korea, city in South Korea, and the capital of North Gyeongsang Province. It is the largest city in the northern part of the province with a population of 167,821 as of October 2010. The Nakdong Ri ...

region, noodles are served with rice made of millet, and

ssam ' () are dishes in Korean cuisine where one food is wrapped in another. A common variety is meat such as pork wrapped in a leafy vegetable.soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

, minced garlic,

s, red chili powder,

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

, and sesame salt. *Andong kalguksu (): Specialty of the

region. Ground bean powder is added to the flour when making noodles. The broth is usually made from chicken.Andong kalguksu
at

*Suyuk kalguksu (): Special kalguksu. Suyuk is added in the dish.

Gallery

File:Pat kalguksu (red bean noodles).jpg, ''patkalguksu''(

red bean Red bean is a common name for several varieties of beans and plants and may refer to: * ''Small red beans'', also known as "Mexican red beans," "Central American red beans," and "New Orleans red beans" * Adzuki bean (''Vigna angularis''), commonly ...

kalguksu) Image:Korean.noodles-Kalguksu-Jjolmeyon.jpg, ''Gogi kalguksu'' (), a variety made with beef broth and ''bibim guksu'' image:Kalguksu-01.jpg, ''Haemul kalguksu'' (), a variety of ''kalguksu'' made with seafood. Haemulkalguksu (seafood kalguksu).jpg, ''Haemul-kal-guksu'' (seafood noodle soup) Image:Korean noodles-Kalguksu-02.jpg, Knife-cut noodles Image:베테랑칼국수.jpg, Jeonju's famous kalguksu, ''The perilla seed powder kalguksu''() Image:닭칼국수.jpg, chicken kalguksu Image:남대문시장 칼국수.JPG, kanguksu of Namdaemoon Market()

References

External links

Chewy Noodle with Meat Stock, Kalguksu
at What's On's Homepage * :zh:刀削面 Chinese Knife-cut noodles {{Soups Korean soups and stews Noodle soups Korean noodle dishes