Korean Hand-Cut Knife Noodle Soup

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Kalguksu literally means "knife-cut noodle" in Korean — soft ribbons of fresh dough sliced directly into a bubbling pot. The dish simmers in a clear anchovy broth alongside summer zucchini, potato, and cabbage for a light, deeply savory meal that showcases the silky bite of freshly made noodles.

Prep Time45 mins

Cook Time25 mins

Total Time70 mins

Servings4

Yield4 generous bowls

Nutrition Facts

Per serving (estimated)

510 kcalCalories
8 gFat
1.5 gSaturated Fat
92 gCarbs
5 gFiber
4 gSugar
18 gProtein
1280 mgSodium
560 mgPotassium
85 mgCalcium
6 mgIron
18 mgVitamin C
95 mcgVitamin A

Ingredients

For the fresh noodles

3 cups (360 g) all-purpose flour, plus extra for dusting
1 teaspoon fine sea salt
1 large egg
3/4 cup (175 ml) cold water, plus 1–2 tablespoons as needed
1 tablespoon vegetable oil

For the anchovy broth

8 cups (2 L) cold water
12 large dried anchovies, heads and guts removed
1 (4-inch) piece dried kelp
1 small yellow onion, halved (skin on)
6 garlic cloves, smashed
1 tablespoon fish sauce
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground white pepper

For the vegetables and garnish

1 small zucchini (about 150 g), julienned
1 medium Yukon gold potato (about 140 g), peeled and julienned
2 cups thinly sliced napa cabbage
4 green onions, thinly sliced
2 sheets toasted seaweed (gim), cut into strips
2 teaspoons toasted sesame oil

Directions

Combine anchovies, kelp, onion, and garlic in a large pot with the cold water. Bring to a gentle boil over medium heat, then reduce and simmer uncovered for 15 minutes. Remove the kelp once it softens to avoid bitterness, and continue simmering the broth 5 minutes longer before straining into a clean pot.
Meanwhile, make the dough: whisk flour and salt in a large bowl, make a well in the center, and crack in the egg. Stir in the cold water and oil with chopsticks until a shaggy dough forms, adding extra water a tablespoon at a time if it looks dry. Turn out onto a floured surface and knead 8–10 minutes until smooth and firm. Wrap tightly and rest 30 minutes at room temperature.
Dust the work surface with flour and roll the dough into a thin rectangle about 1/8 inch (3 mm) thick. Fold the dough accordion-style into thirds, then slice across the folds into 1/8-inch-wide strips using a sharp chef's knife or pizza cutter. Unfold the strips and toss with extra flour so they do not stick; set aside while you heat the broth.
Bring the strained broth back to a rolling boil. Add the julienned potato and cook 2 minutes, then add the zucchini and cabbage and cook 1 minute more until just tender.
Season the broth with fish sauce, salt, and white pepper, then drop in the fresh noodles. Cook 4–5 minutes, stirring once gently at the start so they do not clump, until the noodles are plump, chewy, and floating at the surface.
Taste the broth and adjust seasoning. Ladle noodles and vegetables evenly into 4 warm bowls, then pour the hot broth over the top.
Top each bowl with sliced green onions and a half-teaspoon drizzle of toasted sesame oil. Serve immediately with toasted seaweed strips on the side for tearing into the soup.

Cook’s Notes

Resting the dough is essential — it relaxes the gluten so the noodles slice cleanly without snapping back.
Use a long, sharp blade and decisive cuts; drag the knife and the strips will stretch unevenly.
For a richer, milky-tinted broth, simmer 1 pound of chicken necks or backs alongside the anchovies.
Eat kalguksu the moment it is ladled; fresh noodles absorb broth quickly and lose their chewy snap on standing.
If you cannot find dried kelp, a teaspoon of chicken bouillon powder in the broth adds welcome umami depth.

DinnerSavoureux