Method
- Make the noodle dough: combine flour, salt and water. Knead 10 minutes into a smooth firm dough. Cover and rest 30 minutes.
- Make the broth: simmer the chicken with 2L water, ginger, smashed spring onion and garlic for 60 minutes. Lift out the chicken; debone and shred. Strain the broth.
- Roll the rested dough as thin as possible, then fold accordion-style. Slice with a sharp knife into 5mm-wide noodles. The hand-cut technique is what defines kalguksu — uniform machine-cut noodles produce a different dish.
- Bring the strained broth back to a simmer. Add potato cubes and squash; cook 8 minutes. Add zucchini; cook 4 more minutes.
- Add the knife-cut noodles directly to the broth. Cook 6 minutes; the noodles should be tender. Add soy sauce and salt.
- Off the heat, return the shredded chicken. Drizzle sesame oil. Garnish with spring onion and cilantro. Serve hot in deep bowls.
Common questions
Can Kalguksu be made ahead?
Kalguksu is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is Kalguksu spicy?
Kalguksu as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kalguksu vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Kalguksu to make at home?
Kalguksu sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can Kalguksu be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Kalguksu — 'knife noodles' — is the Pyongyang style of hand-cut wheat noodles. Both Koreas eat kalguksu, but the Pyongyang version uses pheasant broth (when available) and includes potato; the southern Korean versions tend to use anchovy broth. The hand-cut noodles are a tradition shared across Korean food culture; making kalguksu at home is associated with grandmothers' kitchens. Each Korean household has its preferred broth (pheasant, chicken, anchovy, beef).
