Kalguksu, a soup made with handmade knife-cut wheat flour noodles
Kalguksu is a noodle dish consisting of wheat flour noodles mixed with a seafood broth and other ingredients such as scallions, potatoes, and vegetables.
The dough for kalguksu is made by mixing wheat flour and eggs. The dough is then cut into thin slices to make the chewy and tasty noodles. The broth is often made from dried seafood and selfish and also kelp. If seafood was not available, the broth could be made from using chicken. Zucchini, potatoes, scallions and other vegetables are added to the broth. Everything is then brought to a boil and then simmered for a few hours.
Kalguksu was first mentioned during the Goryeo period (918–1392). At this time, wheat flour was expensive as it was imported from China. Since the dish was expensive to make, it was often only eaten during special occasions. Today, kalguksu is most popular in the summer months.