Kal-guksu
Haemul-kal-guksu.jpg
Haemul-kal-guksu (seafood noodle soup)
Alternative namesNoodle soup
TypeGuksu
Place of originKorea
Main ingredientsNoodles (wheat flour, eggs), broth (dried anchovies, shellfish, dasima), vegetables (often aehobak, potatoes, and scallions)
VariationsBajirak-kal-guksu
Korean name
Hunminjeongeum
칼국수
Revised Romanizationkal-guksu
McCune–Reischauerkal-guksu
IPA[kʰal.ɡuk̚.s͈u]

Kal-guksu[1] (Korean: 칼국수; English: Noodle soup; lit.'"knife noodles"') is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun, but cut.[2]

History

The record of noodles can be found in documents of the Goryeo era, but the descriptions are vague and the nature of the noodles isn't clear. In the 12th century document Goryeo dogyeong (Korean: 고려도경; Hanja: 高麗圖經) it is mentioned that noodles were only eaten on special occasions, as wheat flour was very expensive, being imported from China. A cooking description can be found in a later document, The Best New Cooking Methods of Joseon (Korean: 조선무쌍신식요리제법; Hanja: 朝鮮無雙新式料理製法), written in 1924. In the 1934 book Simple Joseon Cooking, the recipe calls for the noodles to be boiled and rinsed in cold water before adding broth and garnish, a method that differs from the modern version of boiling the noodles together with the broth.[3]

Preparation and serving

The noodles are made with dough from wheat flour and eggs, and sometimes ground bean powder is added for texture. The dough is let to breathe, then rolled out thinly and cut in long strips. The broth for kalguksu is usually made with dried anchovies, shellfish, and kelp. Sometimes chicken broth would be used. In order to obtain a rich flavor, the ingredients are simmered for many hours. The noodles and various vegetables, most often Korean zucchini, potatoes, and scallions are added and boiled together. Usually seasoned with salt, the noodles are served with garnish of choice.[2]

Varieties

Gallery

See also

References

  1. ^ (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15.
  2. ^ a b (in Korean) Kalguksu at Doosan Encyclopedia
  3. ^ (in Korean) Kalguksu Archived 2011-06-10 at the Wayback Machine at Encyclopedia of Korean Culture
  4. ^ (in Korean) Jemul kalguksu at Doosan Encyclopedia
  5. ^ (in Korean) Ssuk kalguksu at Doosan Encyclopedia
  6. ^ (in Korean) Nokudu kalguksu at Doosan Encyclopedia
  7. ^ (in Korean) Hobak kalguksu at Doosan Encyclopedia
  8. ^ (in Korean) Deulkkae kalguksu at Doosan Encyclopedia
  9. ^ (in Korean) Kkwong memil kalguksu at Doosan Encyclopedia
  10. ^ (in Korean) Wandu kalguksu at Doosan Encyclopedia
  11. ^ (in Korean) Milguk nakji kalguksu at Doosan Encyclopedia
  12. ^ (in Korean) Songi kalguksu at The Academy of Korean Studies
  13. ^ (in Korean) Godung kalguksu at Doosan Encyclopedia
  14. ^ (in Korean) Jobap kalguksu at The Academy of Korean Studies
  15. ^ (in Korean) Andong kalguksu at Doosan Encyclopedia