How to Make Korean Knife-Cut Noodles (Kalguksu Noodles)

If you have never made Korean noodles cut to caught from zero before, don’t worry: it’s much easier than it seems and honestly, a little fun! These noodles are rubbery, rustic and so satisfying to eat!

In this post, I only share the Noodle recipe: no broth, no sauce, only the dough and how to roll it and cut it. You can use these noodles in Kalguksu, Jajangmyeon, Bibimmyeon or wherever you want a fresh and handmade noodle. Once you made them once, you could start keeping a lot in the freezer like me.

What are the Korean noodles cut into cultured?

Kalguoksu (칼국수) means “Koreworks” in Korean. They are launched, folded and cut by hand (using a knife) – no machines here! The result are gummy noodles with a slightly rustic appearance. Unlike the noodles purchased in the shop, these have a little character-and is what makes them so fascinating.

Although they usually serve in a hot broth, the same noodles produce a perfect white canvas. Create a lot and you can use them in all types of dishes.

Because you will love this Noodle recipe

• Only a few ingredients of pantry
• Soft and rubbery textures
• No machine for the necessary pasta
• Freezer-friendly
• Perfect base for soups, sheets or cold paste plates

What you need (it makes 4 portions)

• 2 cups of simple flour (for all uses)
• 1/4 teaspoon of fine salt
• 1/2 teaspoon of kitchen oil
• 1/2 cup of water, more from 1/2 to 1ulation more spoon if necessary: ​​regular for sensation, depending on the humidity and the flour brand.

* Measurements: 1 tbsp = 15 ml, 1 cup = 250 ml

How to prepare Coreanic noodles cut into cultured

1. Dough
In a medium -sized bowl, add the flour, salt, kitchen oil and 1/2 cup of water. Mix until the dough starts to meet. If the dough feels too dry, gradually add more water – on 1½ spoons, until it forms a slightly rubbery and elastic dough.

The consistency of the dough may vary depending on the humidity and the type of flour, therefore trusted the sensation: it should be firm but flexible. If it becomes too sticky, sprinkle a little more flour. Mix and knead until the dough is smooth and cohesive.

2. Rest the dough
Cover the bowl with plastic casing and let the dough rest at room temperature for 1 hour. This rest period helps gluten to relax, making the dough easier to roll and work.

3. Divide and roll
Once rested, knead the mixture briefly by hand to bring it together, then divide it into six equal portions. Generly sprinkle a table with simple flour to avoid the attack. Take a portion and put it on the floured surface. Using a rolling pin, spread it uniformly and thinly. Make sure the dough remains smooth and do not stick to the table, add a little more flour, if necessary.

4. Fold and slice
Sprinkle the flour slightly on the surface of the rolled dough to avoid the attack. Starting from one end, gently bend the dough in loose layers, even – not too tight. Leave a small space between the folds so that it is easier to separate the noodles later. It points to a strip about 5 cm wide (about 2 inches). Gently manage the dough to maintain its elasticity and avoid tear. Once folded, slightly sprinkle the upper part with flour, then use a sharp knife to cut the dough into thin stripes and even.

5. Ready for use
Once cut, gently separate the noodles and give them a slight sprinkling of flour to prevent them from attaching themselves. Now they are ready to cook or place for later. These fresh and homemade noodles are perfect for dishes such as Kalguksu (knife cut noodle soup), Bibimmyeon (mixed noodles) or Jajangmyeon (Nood Black Fagioli sauce)-a simple way to add a delicious personal touch to your meal.

Perfect noodles suggestions

• Let the dough rest. – Giving the dough to rest makes the launch much easier and also improves the consistency of the noodles. Gluten relaxes, which means less resistance during rolling and better chewing once cooked.
• Roll the dough as thin as possible: this is the key! The dough can often make the noodles a little too rubbery after cooking (even if that consistency works really well for the sujebi noodle soup, by hand). Keep in mind that the noodles will inflate and almost double thickness once boiled.
• Generously sprinkle the table and the dough rolled up with flour to avoid the attack. It makes the cut and separation of the much easier noodles and helps them maintain their shape later.
• When they bend the dough before cutting, do it freely: you want levels, not compression. In this way, the noodles will not join or lose their rebound.
• Use a sharp knife and aim for clean cuts and even. Constant thickness means that they cook evenly and they will feel good to eat.
• When you are cutting the dough, work quickly but carefully. Once you start drying, it can be more difficult to manage and will not cut fluidly.

How to keep homemade noodles

• Fridge: Sprinkle the raw noodles generously with flour or corn starch to avoid the attack, then keep them in an airtight container in the refrigerator. Try not to stack them too closely: this helps them maintain their shape and consistency and are better used within 1-2 days.
• Freezer: Generously sprinkle the noodles with flour, then dirty them in a single layer on a tray or a plate. I like to align mine with parchment paper: it simplifies cleaning and helps prevent the attack. Once they are frozen solid, transfer them to a bag or a freezer safety container. When you are ready to cook, it is not necessary to defrost: let them fall directly into boiling water. Depending on how thick the noodles are, they may need 30 seconds to 1 minute more than the fresh ones. They will be held well in the freezer for a maximum of 1 month.

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