Knife cut noodles are a staple of Korean cuisine. They can be found in a variety of different soups or served as a side dish.
They can also be made with a range of different types of broth, like beef, chicken or seafood. In this article we’ll show you how to make a traditional anchovy soup with knife cut noodles.
Hwangsaengga Kalguksu
Noodles are an important part of many Asian cuisines. They are easy to prepare and delicious.
In Korea, they are mainly served with soup. It can be beef broth, seafood or even vegetable soup. The noodles are usually handmade with wheat flour and are boiled in the soup with other ingredients to add flavor.
There are several types of knife cut noodle. One of the most popular is Hwangsaenggga Kalguksu which uses homemade dough.
It is also used as a side dish for many dishes. For example it is very popular with big meat dumplings and a beef broth.
Another popular version of kalguksu is sujebi which is made with chunks of buckwheat dough in the soup. It is similar to naengmyeon in that it has a subtle, clear broth with chewy buckwheat noodles.
Haemul Kalguksu
Knife cut noodles are a very popular dish in Korea. They are handmade and served with a variety of soups. They are very different in each region of Korea.
They are made with flour, salt, water and oil to form the noodle dough. The noodle dough is then pressed, rolled and cut into long strands with a knife.
The noodle is then cooked in boiling water. The noodles must be cooked al dente, so they don’t get mushy.
Traditionally the broth is made with fish stock, but there are many different variations to this classic dish. Vegetarians can make kalguksu using vegetable stock and add stir-fried vegetables like zucchini, carrots and shiitake mushrooms to their noodle dish.
While it was reserved for the rich and elite for centuries, kalguksu is now readily available in most street-corner restaurants throughout Korea. It is a soul-comforting noodle soup that is unique to Korean cuisine.
Daemul Kalguksu
The daemul kalguksu is a soupy concoction of noodles, chicken broth and shredded meat. In a nod to its roots in the Andong province of northern Korea, this is a dish that evokes nostalgia of a simpler time.
To make the soup you need to boil up a pot of water and add some aromatics. I like to use carrots and garlic but you could substitute a variety of aromatics including celery, ginger, scallions or green onions for a more nuanced flavor profile.
To get the best results, you’ll need to be careful not to overcook your noodle soup. The secret to making the perfect kalguksu is in keeping the heat low and stirring frequently so that your noodles don’t turn into a soggy mess! If you’re in a hurry, you can also opt for packaged fresh kalguksu noodles. This will save you some time and hassle while still providing a hearty, satisfying meal. The best part?
Andong Kalguksu
Kalguksu (Korean knife cut noodles) are a light yet comforting noodle soup that is popular year round. It’s delicious served with kimchi as a side dish and can be made with a variety of vegetable or broth bases.
Unlike other types of noodle soup, kalguksu does not require a long boiling time. This makes it perfect for hot summer days and cold winters!
The noodle dough is made from wheat flour and is then cut into strips with a knife. This noodle soup has a long history in Korea and is still enjoyed today!
The soup is a speciality of the Andong region of North Gyeongsang Province and is usually served with a garnish. Other varieties include geonjin guksu (drained noodles) and nureun guksu (boiled noodles).