Homemade Kalguksu
January 20, 2021
Handmade knife cut noodle is also know as Kalguksu in Korea.
What is Kal guksu?
Kal guksu ( 칼국수) or sometimes written as kalguksu literally translate to knife noodles, or in plain english, it is knife cut noodles.Kalguksu is served with broth or soup.
There are varieties of guksu, like dak kalguksu (chicken noodles soup), seafood kalguksu and many more.
Making note to self to make these many varieties of kalguksu!
How to Make Kalguksu?
Kalguksu is a mix of wheat flour, salt, oil and water.And to make a good kalguksu, is very much depending on the ratio of the wheat flour and water.
Printable recipe and instruction on "How to Make Korean knife cut noodles", can be found at the end of this post.
Making Kalguksu using step by step photos
1. Plain flour with salt
2. Add oil and water
3. Mix to form a dough then rest for 30 minutes
4. Divide into 4 and roll to a thin layer.
5. Cut into thin (or thick) strips
6. Cook for 2 minutes in hot boiling water.
7. Serve
What to serve with Home made Kalguksu?
Handmade noodles, kalguksu, can be served either with hot soup (either chicken soup or seafood soup) during cold winter months.Kalguksu can be served as summer dish with chilled pine nut soup (Jatguksu 잣국수).
If you are a K-drama fan, then the chance of you watching Korean drama, Start-up, and if you are a foodie like me, you will be smitten over a bowl of pine nut kalguksu.
Watch this space as my next will be about Pine nut Kalguksu!
How long can I keep Kalguksu for?
I seriously do not recommend keeping kalguksu even overnight!They get soft and gluggy.
Kalguksu is best served on the day, and to be served immediately.
My other Korean food that you may wish to try!
- Twice fried chicken, a dish to die for.
I highly recommend you try this at least once!! - Korean Bibimbap Bowl, another top of my list
- Kimchee has been a staple in our house.
- Chicken and Kimchee stir-fry on busy or lazy weekdays dinner.
- Sanjeok! aka Korean beef burger.
I must say this a unique beef patty or burger that mix with Asian pear. - Last but not least, the ONE sauce that we cannot do without, it is the Gochujang sauce!!!
We always have a bottle in the freezer all the time!
Video
Handmade Korean Knife Cut Noodle
Yield:
4
Prep time: 10 MinCook time: 4 MinInactive time: 30 MinTotal time: 44 Min
This handmade knife cut noodle is also know as Kalguksu in Korea.
Excellent to serve with either hot or cold soup
Ingredients
ingredients for Korean noodles
- 2 cups plain flour
- 1/2 cup water
- 1 teaspoon canola oil
- 1/2 teaspoon salt
Instructions
Hoe to make Korean noodles
- Mix flour and salt in mixing bowl
- Add oil and water
- Hand mix all the ingredients till combine
- Rest the dough for 30 minutes
- Boil water in a pot
- Divide the dough into 4
- Using either a pasta roller or rolling pin, roll to a thin sheet
- Sprinkle flour to prevent the dough from sticking
- Roll and using a knife to cut to desirable thickness ( I prefer my noodle on the thin side)
- Cook the noodle in boiling water for 2 minutes
- Scoop or strain the cooked noodles.
- Give a quick blanch in cold water to stop from further cooking.
- Divide into 4 bowls and serve immediately
Notes
- The dough will tend to be on the 'dry' side. Do not add extra water. By adding water will make the noodle less chewy.
- Do not overcook the noodle, as it will be too soft!
- The noodle must be served immediately.
Nutrition Facts
Calories
237.60Fat (grams)
1.76 gSat. Fat (grams)
0.18 gCarbs (grams)
47.70 gFiber (grams)
1.69 gNet carbs
46.01 gSugar (grams)
0.17 gProtein (grams)
6.46 gSodium (milligrams)
266.80 mgCholesterol (grams)
0.00 mg
Could you make the dough ahead of time and leave it in the fridge for a few days before rolling it out and cooking it??
ReplyDeleteHiya,
DeleteI have yet to try to make this kalguksu dough ahead of time.
Just like any dough that I have made before (bread and pizza dough), its doable, as long as you either wrap tightly in clingwrap or place in a bowl and cover the bowl.
Thank you for asking, makes me want to experiment making dough ahead of time:)
Hi Lisa, so I made the dough and the cooked noodle were a little pasty. Could this be because the dough was too soft(wet)? It's similar to the consistency I use when I'm making Indian rotis.
ReplyDeleteWe still enjoyed the food though.(chicken Chop Suey) Thanks for the guidance. I thought it would take more effort so i was pleasantly surprised.
Stay well
Janice in South Africa.
Hi Janice,
DeleteThank you for your feedback.
Sorry that it was a bit pasty for your liking.
Just like bread, we may have to adjust water content (add water about 85 to 95 percent).
It should be like soft dough but not wet.
When I make bread/ noodles I sometimes need to hold back adding water (at times add more), the moisture in flour can vary from batch to batch.
Glad you enjoy your chicken chop suey :)
Take care ~ Lisa
Hello Lisa, I would like to know if the measurement cups you use in your recipes are Korean standard or American standard.
ReplyDeleteI used Australian standard which is 250ml per cup (140g approx)
Delete