Korean knife-cut wheat noodles simmered in a warm broth made from anchovy, chicken or seafood. It is commonly enjoyed on rainy or chilly days.
🇰🇷 Korean: 칼국수🔤 Romanization: kalguksu📍 Nationwide🏷️ noodles · knife-cut · warm soup
Taste & texture
Chewy, tender hand-cut noodles in a mild, comforting broth — gentle on the stomach rather than fiery.
How to eat it
- Slurp the noodles together with the hot broth.
- Eat with a side of fresh, lightly dressed geotjeori kimchi.
- Finish by stirring rice into the leftover broth, as some do.
Where to try it
Common at snack bars and kalguksu specialists nationwide; a bowl runs about ₩7,000–10,000, with anchovy, chicken or clam broths.
🗺️ Where to try it
Frequently asked questions
What is kalguksu?
A Korean noodle dish of knife-cut wheat noodles in a warm broth, commonly enjoyed on rainy days.
Is it spicy?
The base broth is mild, not spicy; you can add heat with the fresh geotjeori kimchi served alongside.