Kalguksu
Kalguksu is a representative Korean noodle dish consisting of noodles made by slicing wheat dough with a knife, served in a broth. "Kal" refers to the noodles sliced with a knife, and "guksu" means noodles. While records of noodles have existed since the Goryeo Dynasty, wheat was rare and thus only eaten on special occasions, and buckwheat flour was primarily used during the Joseon Dynasty. Modern kalguksu became popularized after the Korean War as wheat flour aid increased. Various broths, such as anchovy, clam, and chicken, are used, and vegetables like zucchini, potato, and green onion are added to create a refreshing and deep flavor. There are various regional and seasonal variations, and it is a dish particularly enjoyed during the summer or on rainy days. Recently, many fresh noodle products have also been sold as meal kits.
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