Kalguksu is a compound of "kal" (knife) and "guksu" (noodles) — a traditional Korean flat noodle dish made by cutting wheat dough directly with a knife. The noodles share a similar flat, wide shape with Italian pappardelle, but are thicker and have a distinctively chewy bite. Unlike Japanese ramen with its rich, oily broth, the traditional way to enjoy Kalguksu is in a clear, mild soup. This product includes potato starch, giving the noodles an even chewier and smoother texture than plain wheat noodles. In Korea, Kalguksu is one of the most beloved noodle dishes, particularly enjoyed as a nourishing meal in summer.

Yes, this product is suitable for both vegans and vegetarians. The ingredients — wheat flour, corn starch, potato starch, alcohol (plant-based ethanol), acidity regulator, emulsifier, and refined salt — contain no animal-derived ingredients whatsoever. Please note, however, that the vegan status of the final dish depends on the broth or sauce you choose to cook with. If you follow a vegan diet, we recommend using vegetable stock or plain water.

This product contains gluten. The main ingredient, wheat flour (using wheat from the USA and Australia), is a source of gluten. People with coeliac disease or gluten intolerance should avoid this product. This is not a gluten-free product. Additionally, the product contains a small amount of alcohol (ethanol). Those who need to avoid alcohol — including pregnant women, individuals sensitive to alcohol, or those avoiding it for religious reasons — should take note before consuming. This product does not carry Halal certification.

This product must be stored frozen at −18 °C or below. There is no need to thaw — you can add the noodles directly from frozen into boiling water or broth, making preparation very convenient. Cooking instructions are simple: bring a generous amount of water or broth to a boil in a pot, add the frozen noodles, and cook for approximately 7–9 minutes. The noodles are ready when they turn translucent and the broth thickens slightly. Do not refreeze once thawed, and use immediately after opening.

Chilgapnonsan Potato Fresh Kalguksu noodles are flat, thick, and have a uniquely chewy yet smooth texture. The addition of potato starch gives them more elasticity and a silkier feel than plain wheat noodles. If you were to compare them to European foods, they are somewhat similar to Italian pappardelle or German Spätzle in their thickness and satisfying bite — but when simmered in broth, the noodles absorb the liquid and become even softer and more substantial. The noodles themselves have a mild, neutral flavour, making them an ideal base for vegetable stock or soy sauce-based broths to develop a deep, savoury taste.