Kal-guksu: Knife-Cut Noodles
Written and photographed by Joe Wabe
Kal-guksu (칼국수)is another Korean cuisine jewel. These delicious, handmade, knife-cut wheat flour noodles are usually served in a bowl with a broth that, depending on the style, can be made simply or with more complex ingredients like seafood, kimchi, tuna, or beef. The word 칼 (kal) means “knife” in Korean; therefore, the name derives from the fact that the noodles are cut by hand and not extruded or spun. I fancy having a plate anytime during the year, but in Korea it’s mostly considered a seasonal food that people prefer in summer. There’s a deep-rooted belief in Korea that heat beats heat, so during the dog days of summer, having hot and steamy bowls of soup and noodles can help your body become cooler and somehow revitalized.
The history of noodles in Korea can be traced back to the Goryeo Dynasty period (918–1392 A.D.) as a dish that was only eaten on special occasions, since flour was an expensive staple mostly imported from China. According to historical records, the original recipe calls for the noodles to be boiled and rinsed in cold water before adding the broth; however, in the contemporary version, the noodles are boiled together with the broth at the end of the process.
There are different variations of kal-guksu, but my favorite is haemul kal-guksu (해물칼국수, seafood and knife-cut noodles). Although making the noodles at home is not so difficult, it does require more time, as it’s a lengthy process, so I usually pick up a package of pre-made noodles from the store. That saves me about 1½ hours, allowing more focus on the making of the broth. This dish is simple to make and is very filling, so few, if any, complementary dishes are necessary. However, to enhance the taste, some kimchi on the side will help you enjoy the experience at its fullest. Happy start of summer!
Ingredients (two servings)
2 teaspoons of anchovy stock
½ teaspoon of minced garlic
300 grams of kal-guksu noodles
6 cups of water
1 chopped zucchini
½ carrot cut into long strips
4 shiitake mushrooms, thinly sliced
a few cleaned clams
a small green onion, chopped
dried laver (김, gim) for garnish
Preparation
Boil the water at medium heat. Add the anchovy stock and minced garlic. Once the stock is boiling, add the zucchini, carrots, and mushrooms, and cook until lightly softened. Add the clams and cook for about three minutes. At the same time, cook the noodles in a different pot. Let the water boil, then add the noodles and cook for three minutes. Be careful not to overcook the noodles or they will become too chewy. Drain and rinse the noodles with cold water, then add them to the stock and cook for an extra two minutes. Serve and garnish with crushed dried laver (gim) and green onions on top.
The Author
Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.