Easy Korean Knife-Cut Noodles (Kalguksu Noodles)

Three bundles of knife-cut noodles placed on a round wooden plate

Easy Korean Knife-Cut Noodles (Kalguksu Noodles)

Learn how to make Korean knife-cut noodles (Kalguksu noodles) from scratch. These rustic, chewy noodles are easy to make by hand and perfect for soups, stir-fries, or any dish that calls for hearty, homemade noodles.

Prep Time25

Resting1

Total Time1 25

Course: Main

Cuisine: Korean

Keyword: kalguksu, knife cut noodles

Servings:

Calories: 232kcal

Author: Sue Pressey

Ingredients

2 cups plain flour (all-purpose flour)
1/4 tsp fine salt
1/2 tsp cooking oil
1/2 cup water plus 1/2 to 1½ Tbsp more as needed — adjust by feel, depending on humidity and flour brand.

Instructions

Make the Dough. In a medium-sized bowl, combine the flour, salt, cooking oil, and 1/2 cup of water. Mix until the dough begins to come together.If the dough feels too dry, gradually add more water—up to 1½ tablespoons—until it forms a slightly chewy, elastic dough. Dough texture can vary depending on humidity and flour type, so trust the feel: it should be firm but pliable. If it gets too sticky, sprinkle in a bit more flour. Mix and knead until the dough is smooth and cohesive.
Rest the Dough. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour. This resting period helps the gluten relax, making the dough easier to roll and work with.
Divide and Roll. Once rested, knead the dough briefly by hand to bring it together, then divide it into six equal portions. Generously dust a chopping board with plain flour to prevent sticking. Take one portion and place it on the floured surface. Using a rolling pin, roll it out evenly and thinly. Make sure the dough stays smooth and doesn’t stick to the board—add a bit more flour as needed.
Fold and Slice. Lightly sprinkle flour over the surface of the rolled-out dough to prevent sticking. Starting at one end, gently fold the dough into loose, even layers — not too tight. Leave a little gap between the folds so it’ll be easier to separate the noodles later. Aim for a strip about 5 cm wide (roughly 2 inches). Handle the dough gently to keep its elasticity and avoid tearing. Once folded, dust the top lightly with flour, then use a sharp knife to slice the dough into thin, even strips.
Ready to Use. Once sliced, gently separate the noodles and give them a light dusting of flour to keep them from sticking. They’re now ready to cook or store for later. These fresh, homemade noodles are perfect for dishes like kalguksu (knife-cut noodle soup), bibimmyeon (spicy mixed noodles), or jajangmyeon (black bean sauce noodles) — a simple way to add a delicious, personal touch to your meal.

Notes

Storage Tips

Fridge:
Dust the noodles well with flour or cornstarch and store them in an airtight container. Try not to stack them too tightly. Best used within 1–2 days.

Freezer:
Lay them out in a single layer on baking paper and freeze. Once solid, transfer to a freezer-safe bag. Cook straight from frozen — no need to thaw — and add 30 seconds to 1 minute if needed. They’ll keep well for up to 1 month.

Nutrition