Kalguksu is a traditional Korean noodle dish made from wheat flour dough that is rolled flat and cut into noodles with a knife, then simmered in a hot broth. "Kal" means knife and "guksu" means noodles in Korean. The texture is similar to Italian tagliatelle or Japanese udon, but Kalguksu noodles are thinner and softer, and as they cook in the broth the starch from the noodles naturally thickens the soup to a rich, slightly velvety consistency. It is a mild, warming noodle soup enjoyed year-round as a classic Korean home-cooked meal.

Chilgap fresh Kalguksu noodles contain gluten (wheat). People with a wheat allergy or coeliac disease should not consume this product. We are currently obtaining the full ingredient declaration from the manufacturer. The presence of other EU-mandatory allergens (such as eggs, soy, dairy, etc.) beyond gluten has not yet been confirmed. If you have a specific allergy, please contact us before purchasing or verify the official ingredient information directly with the manufacturer, Chilgapnonsan. This product is not gluten-free.

The vegan and vegetarian suitability of this product has not yet been officially confirmed. While noodles are generally made from wheat flour and water, we are unable to give a definitive answer until the full ingredient information has been verified. If you follow a vegan or vegetarian diet, please contact us before purchasing. Please also note that the overall vegan or vegetarian status of the finished dish will depend on the broth and other ingredients you choose to cook with.

This product is sold frozen and should be stored at −18°C or below. No thawing is required — you can add the noodles directly from frozen into boiling broth or water. It is important to stir immediately after adding the noodles to prevent them from sticking together. Once thawed, do not refreeze; consume on the same day. Any unused noodles after opening should be sealed and kept frozen.

The choice of broth is the key to a great Kalguksu. Traditional Korean options include chicken broth, clam broth, or anchovy-kelp stock. In Europe, a good-quality low-salt chicken stock from the supermarket works very well. Because the starch from the noodles will naturally thicken the broth as they cook, it is best not to make the broth too strong at the start. Adding vegetables such as zucchini, carrot, onion, and spring onion will enrich both the flavour and nutritional value of the dish. The 1kg pack is ideal for multiple servings, making it an economical choice for the whole family.