Korean Knife Cut Noodles Kalguksu

Try out the Korean Knife Cut Noodles Kalguksu with an amazing blend of the chicken, squash and other flavours with the freshly prepared noodles. Join James in his kitchen and see how to prepare the Knife Cut Noodles Kalguksu and enjoy the fabulous taste.


For the noodles
All purpose flour
Cold water 1⁄3 Cup (5.33 tbs)
Salt 1⁄4 Teaspoon
Canola oil 1 Teaspoon
For the sauce
Soy sauce 1⁄2 Tablespoon
Sesame oil 1⁄2 Tablespoon
Green onion 2 Tablespoon , chop
Sesame seeds 1⁄4 Teaspoon
Red chilli powder 1⁄4 Teaspoon
Ginger 1⁄4 Teaspoon , grated
Garlic 1⁄4 Teaspoon , grated
For the soup
Chicken stock 6 Cup (96 tbs)
Potato 1 Small , chop
Onion 1 Medium , slice
Zucchini squash 1 Medium , cubed
Chicken 1⁄2 Cup (8 tbs) , cubed



1. In a bowl, add all-purpose flour, cold water, salt and oil, mix well and knead into dough for about 10 min.

2. Cover the bowl with a plastic wrap and keep aside for about 30 min.

3. Cut a little portion of the squash skin into strips, place on a small plate, sprinkle salt and keep aside for the garnish.


4. In another bowl, add soy sauce, sesame oil, green onions, sesame seeds, red chili powder, ginger and garlic, mix well.

5. Turn out the dough on a floured board roll out a thin sheet with the rolling pin.

6. Fold the sheet over a few times and cut out the noodle strips with a knife.

7. In a pan, boil the chicken stock, add the potato, chicken, onion, and squash pieces.

8. Bring to a boil and add the noodles into the pan and simmer until cooked.


9. Serve in a large bowl, spoon in the sauce and garnish with the squash strips.

Recipe Summary

Difficulty Level: Medium
Preparation Time: 50 Minutes
Cook Time: 30 Minutes
Ready In: 80 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 387Calories from Fat 102

 % Daily Value*

Total Fat 11 g17.6%

Saturated Fat 2.59 g13%

Trans Fat 0 g

Cholesterol 30.9 mg

Sodium 774.6 mg32.27%

Total Carbohydrates 50 g16.7%

Dietary Fiber 3.39 g14%

Sugars 9.2 g

Protein 21 g41.1%

Vitamin A 10.4% Vitamin C 37.5%

Calcium 5.1% Iron 18.1%

*Based on a 2000 Calorie diet