Kal-guksu Facts for Kids

Quick facts for kids
Kal-guksu
Haemul-kal-guksu (seafood noodle soup)
Alternative names	Noodle soup
Type	Guksu
Place of origin	Korea
Main ingredients	Noodles (wheat flour, eggs), broth (dried anchovies, shellfish, dasima), vegetables (often aehobak, potatoes, and scallions)
Variations	Bajirak-kal-guksu

Korean name
Hunminjeongeum	칼국수
Revised Romanization	kal-guksu
McCune–Reischauer	kal-guksu
IPA	[kʰal.ɡuk̚.s͈u]

Kal-guksu (Korean: 칼국수; English: Noodle soup; lit. "knife noodles") is a popular Korean noodle dish. Its name means "knife noodles" because the noodles are cut by hand with a knife, not pushed through a machine. This tasty dish is made with handmade wheat flour noodles served in a big bowl of warm broth with other yummy ingredients. People often enjoy Kal-guksu during the summer.

The History of Kal-guksu
How to Make Kal-guksu
Different Kinds of Kal-guksu
Images for kids
See also

The History of Kal-guksu

When Did Noodles First Appear?

Noodles have been a part of Korean food for a very long time. Records from the Goryeo era (which was a kingdom in Korea from 918 to 1392) mention noodles. However, these old descriptions do not clearly explain what the noodles were like.

Noodles as a Special Treat

In the 12th century, a book called Goryeo dogyeong mentioned that noodles were only eaten on special occasions. This was because wheat flour was very expensive back then. It had to be brought in from China. So, noodles were a rare and fancy food.

How Recipes Changed Over Time

Later, in 1924, a cooking book called The Best New Cooking Methods of Joseon shared how to make noodles. Another book from 1934, Simple Joseon Cooking, described a different way. It said to boil the noodles, rinse them in cold water, and then add broth and toppings. Today, we usually boil the noodles right in the broth.

How to Make Kal-guksu

Making the Noodles

The noodles for Kal-guksu are made from wheat flour and eggs. Sometimes, a little bit of ground bean powder is added. This helps make the noodles have a nice texture. The dough is left to rest for a while. Then, it is rolled out very thin and cut into long strips using a knife.

Preparing the Broth

The soup broth for Kal-guksu is usually made from dried anchovies, shellfish, and kelp. Sometimes, people use chicken broth instead. To get a rich and deep flavor, these ingredients are simmered (cooked slowly) for many hours.

Cooking and Serving

Once the broth is ready, the handmade noodles are added. Various vegetables are also put in, like Korean zucchini, potatoes, and scallions. Everything is boiled together until cooked. Kal-guksu is usually seasoned with salt. It is served with different toppings, depending on what you like.

Different Kinds of Kal-guksu

There are many delicious varieties of Kal-guksu, each with its own special twist:

Jemul kalguksu (제물칼국수): For this kind, the noodles are boiled right away with all the other ingredients in the broth. This makes both the noodles and the broth thick and hearty.
Ssuk kalguksu (쑥칼국수): Mugwort is mixed into the noodle dough. It is often served in a broth made from anchovies.
Mung bean kalguksu (녹두칼국수): Boiled mung beans are crushed and sieved. This bean paste is then added to the noodle dough.
Hobak Pumpkin kalguksu (호박칼국수): The noodles are cooked with a thick, porridge-like mix of red beans and rice. This dish is served inside a hollowed-out pumpkin. It is a special food from Chungcheongnam-do.
Perilla seed kalguksu (들깨칼국수): Finely ground perilla seeds are added to the broth. It is seasoned with soy sauce and topped with zucchini and shiitake mushrooms.
Pheasant and buckwheat kalguksu (꿩메밀 칼국수): The broth for this dish is made from pheasant meat. The noodles are made from buckwheat flour.
Pea kalguksu (완두콩칼국수): Peas are boiled and sieved. The pea mixture is then added to the broth. It is often seasoned with minced garlic.
Small octopus kalguksu (밀국낙지칼국수): A small octopus is cooked inside a squash. Later, the octopus is cut up and added to the noodles and broth.
Pine mushroom kalguksu (송이버섯칼국수): Pine mushrooms are sliced and added with other vegetables while the soup boils. This is a special dish from the Gangneung area.
Snail kalguksu (고둥칼국수): Freshwater snails are boiled and ground into a broth. Then, the noodles are added to this snail broth.
Millet kalguksu (조밥칼국수): This is a special dish from the Andong region. The noodles are served with rice made of millet and ssam (leaf wraps). The noodles are made from a mix of bean powder and flour. The meal comes with a seasoning sauce made from soy sauce, minced garlic, scallions, red chili powder, sesame oil, and sesame salt.
Andong kalguksu (안동칼국수): This is another specialty from the Andong region. Ground bean powder is added to the flour when making the noodles. The broth for Andong kalguksu is usually made from chicken.