Kal-Guk-Su is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its name comes from the fact that the noodles are not extruded or spun, but cut.
The noodles used for Kalguksu (handcut noodle soup) are made by rolling out wheat flour dough and cutting it with a knife. It is an interesting dish with various styles, taste, and even different degree of formality.
Traditionally, chicken was used for broth in the farmlands while littleneck clams were used in coastal areas, and dried anchovies in mountainous regions.
In the past, wheat was so scarce that people had to wait for the wheat harvest to eat Kalguksu. Wheat was usually harvested in the middle of the sixth lunar month, thus Kalguksu was seasonal delicacy for mid-summer. Potatoes and zucchini are almost always included, since they are also in season at that time of the year.