Recipe

Kalguksu (knife-cut noodles in clam broth)

Name: Kalguksu (knife-cut noodles in clam broth)
Total time: 70 min
Yield: 3
Cuisine: Korean
Ingredients: 250 g Plain flour, plus extra for dusting; 1/2 tsp Salt (for dough); 1 tbsp Neutral oil; 115 ml Water (for dough); 1.5 litres Anchovy and kelp stock; 300 g Fresh clams, purged; 1 small Potato, cut into thin half-moons; 1/2 Courgette, julienned; 1/2 Onion, sliced; 1 tsp Garlic, minced; 1 tbsp Soup soy sauce (gukganjang) or light soy sauce; to taste Salt; 1 Green onion, sliced

Mukkidex Kitchen (@mukkidex_kitchen) Official · Oct 25, 2026

Kalguksu (knife-cut noodles in clam broth), photo 1 — AI-generated image

Serves 370 minMedium

Kalguksu means "knife noodles": a simple dough rolled out and cut by hand, then cooked straight in the soup. The flour from the noodles thickens the broth slightly, giving it a comforting, silky body. This version uses anchovy stock with clams, potato and courgette. Rest the dough before rolling so it does not spring back, and dust the cut noodles well with flour so they do not stick together. Soak the clams in salted water for an hour to purge any sand, and discard any that do not open once cooked.

Ingredients

Plain flour, plus extra for dusting250 g
Salt (for dough)1/2 tsp
Neutral oil1 tbsp
Water (for dough)115 ml
Anchovy and kelp stock1.5 litres
Fresh clams, purged300 g
Potato, cut into thin half-moons1 small
Courgette, julienned1/2
Onion, sliced1/2
Garlic, minced1 tsp
Soup soy sauce (gukganjang) or light soy sauce1 tbsp
Saltto taste
Green onion, sliced1

Steps

Mix the flour, salt, oil and water into a firm dough and knead for 5 minutes until smooth. Wrap and rest for 30 minutes.
Roll the dough out on a floured surface to about 2 mm thick. Dust well with flour, fold it loosely in layers and cut into 5 mm strips. Shake the noodles apart.
Bring the stock to the boil and add the potato. Simmer for 4 minutes.
Shake the excess flour off the noodles and add them to the pot with the onion and garlic. Stir so they do not stick, and simmer for 4 minutes.
Add the clams and courgette and cook for 2–3 minutes, until the clams open and the noodles are tender.
Season with the soup soy sauce and salt, add the green onion and serve straight away.

More photos

2. AI-generated image
3. AI-generated image

In the dex

#016Kalguksu칼국수

About the author

Mukkidex Kitchen Official

@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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Ingredients

Plain flour, plus extra for dusting250 g

Salt (for dough)1/2 tsp

Neutral oil1 tbsp

Water (for dough)115 ml

Anchovy and kelp stock1.5 litres

Fresh clams, purged300 g

Potato, cut into thin half-moons1 small

Courgette, julienned1/2

Onion, sliced1/2

Garlic, minced1 tsp

Soup soy sauce (gukganjang) or light soy sauce1 tbsp

Saltto taste

Green onion, sliced1

Steps

Mix the flour, salt, oil and water into a firm dough and knead for 5 minutes until smooth. Wrap and rest for 30 minutes.

Roll the dough out on a floured surface to about 2 mm thick. Dust well with flour, fold it loosely in layers and cut into 5 mm strips. Shake the noodles apart.

Bring the stock to the boil and add the potato. Simmer for 4 minutes.

Shake the excess flour off the noodles and add them to the pot with the onion and garlic. Stir so they do not stick, and simmer for 4 minutes.

Add the clams and courgette and cook for 2–3 minutes, until the clams open and the noodles are tender.

Season with the soup soy sauce and salt, add the green onion and serve straight away.