1. What is Kal-Guksu
Kal-guksu is one of Korea’s noodle dishes, characterized by noodles that are cut with a knife. The method of eating Kal-guksu varies by region, which is why people from each area have a unique sense of pride in their own version of Kal-guksu.
2. Core Ingredient of Kal-Guksu : The Noodle
In most Kal-guksu shops on the market, the dough for making noodles is rolled out thickly and cut with a knife, resulting in noodles that often have a square cross-section. However, there are cases where the dough is rolled out as thinly as possible to make thin noodles. To give a more specific example, Jeollado-style Kal-guksu, which typically includes seafood, has thicker noodles, while Gyeonggido-style with beef bone broth or chicken broth tends to have thinner noodles. However, in reality, the distinction is not so rigidly made.
Kal-guksu, unlike other Korean noodle dishes such as Janchi Guksu, Garak Guksu, Soba, and Udon, where noodles are boiled separately and then added to the broth, involves boiling the noodles directly in the broth from the start. This process allows the starch from the noodles to release into the broth, thickening it. This is why Kal-guksu is sometimes referred to as “Noodle Soup.” However, due to this, the noodles themselves tend to be less chewy.
The characteristic of boiling noodles in the broth is almost identical to another Korean dish, Sujebi. That’s why in Korean Kal-guksu specialty restaurants, the menu often allows you to choose between Kal-guksu and Sujebi in the same broth. There are also restaurants that offer a menu item called ‘Kaljebi,’ which is a mix of Kal-guksu and Sujebi.
3. Soup of Kal-Guksu
Perhaps due to the unique characteristics of its noodles, the broth of Kal-guksu varies significantly by region. Some of the representative regions are as follows:
- Seoul: Beef and beef bone broth
- Gyeongsangnam-do: Anchovy broth
- Jeollado: Clam and seafood broth, red bean Kalguksu
- Gyeonggi-do: Anchovy and chicken broth
- Chungcheong-do: Dried pollack and beef bone broth
- Gangwon-do: Soybean paste (Doenjang) and hot pepper paste (Gochujang)
While there are various types of Kal-guksu as mentioned above, Daejeon is particularly famous for its Kal-guksu. Daejeon is very well-known for its Kalguksu made with surf clams. There is also a spicy mixed Kal-guksu using hot sauce. Additionally, there is the spicy Kal-guksu, also known as ‘Eolkeun-i Kal-guksu’ or ‘Gongju Kal-guksu,’ which is made with anchovy broth mixed with hot pepper paste and chili powder.