Kalguksu with Handmade Knife-Cut Noodles
This comforting Korean Noodle Soup features soft wheat noodles in a flavorful broth, making it a perfect meal for any day.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large pot, bring the anchovy-kelp broth to a boil over medium heat.
- 2
Add the sliced mushrooms and cook for about 5 minutes until tender.
- 3
Stir in the sliced carrots and minced garlic, cooking for an additional 3 minutes.
- 4
Add the spinach and soy sauce, stirring until the spinach wilts.
- 5
Shake excess flour from the fresh knife-cut noodles and add them directly to the simmering broth.
- 6
Add the zucchini and cook until the noodles are tender and the broth is lightly thickened.
- 7
Season with salt and pepper to taste before serving.
Cook notes
Tips
For a more robust flavor, simmer the broth for an extra 10 minutes before adding vegetables.
Feel free to add proteins like chicken or tofu for added nutrition.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store the soup in an airtight container in the refrigerator.
- Reheat gently on the stove over low heat to maintain the noodles' texture.
- Do not freeze, as it may change the texture of the noodles.
Substitutions
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Replace spinach with bok choy or other leafy greens.
- Mushrooms can be swapped with zucchini for a different flavor.
What to Serve With
- Kimchi for a spicy kick.
- Sliced radishes as a refreshing side.
- Steamed dumplings for a complete meal.
Common Mistakes
- Overcooking the noodles can make them mushy, so add them just before serving.
- Adding too much salt can overpower the flavors, so season gradually.
- Not letting the broth simmer long enough can result in bland soup.
Recipe FAQ
Can I make this noodle soup vegetarian?
Yes, you can replace chicken broth with vegetable broth and omit any meat.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I use other types of noodles?
Yes, feel free to substitute with rice noodles or egg noodles if preferred.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Kalguksu with Handmade Knife-Cut Noodles?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Bibimbap
A colorful Korean rice bowl with seasoned vegetables, beef, egg, sesame, and gochujang.
Kimchi Fried Rice
A fast skillet fried rice with kimchi, gochujang, scallions, sesame, and egg.
Bulgogi Lettuce Bowls
Sweet-savory marinated beef served with rice, crisp lettuce, cucumber, and a quick gochujang sauce.