| 词条 | Kal-guksu | |
| 释义 |
| name = Kal-guksu | image = Haemul-kal-guksu.jpg | caption = Haemul-kal-guksu (seafood noodle soup) | alternate_name = Noodle soup | country = Korea | region = | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Guksu | course = | served = | main_ingredient = Noodles (wheat flour, eggs), broth (dried anchovies, shellfish, dasima), vegetables (often aehobak, potatoes, and scallions) | minor_ingredient = | variations = Bajirak-kal-guksu | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|칼국수}} | hanja = none | rr = kal-guksu | mr = kal-guksu | koreanipa = {{IPA-ko|kʰal.ɡuk̚.s͈u|}} }}Kal-guksu[1] ({{Korean|hangul=칼국수|labels=no}}; literally "knife noodles") 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.[2] HistoryThe record of noodles can be found in documents of the Goryeo era, but the descriptions are vague and the nature of the noodles isn't clear. In the 12th century document Goryeo dogyeong (hangul:고려도경, hanja:高麗圖經) it is mentioned that noodles were only eaten on special occasions, as wheat flour was very expensive, being imported from China. A cooking description can be found in a later document, The Best New Cooking Methods of Joseon (hangul:조선무쌍신식요리제법, hanja:朝鮮無雙新式料理製法), written in 1924. In the 1934 book Simple Joseon Cooking (hangul:, hanja:), the recipe calls for the noodles to be boiled and rinsed in cold water before adding broth and garnish, a method that differs from the modern version of boiling the noodles together with the broth.[3] Preparation and servingThe noodles are made with dough from wheat flour and eggs, and sometimes ground bean powder is added for texture. The dough is let to breathe, then rolled out thinly and cut in long strips. The broth for kalguksu is usually made with dried anchovies, shellfish, and kelp. Sometimes chicken broth would be used. In order to obtain a rich flavor, the ingredients are simmered for many hours. The noodles and various vegetables, most often Korean zucchini, potatoes, and scallions are added and boiled together. Usually seasoned with salt, the noodles are served with garnish of choice.[2] Varieties
GallerySee also{{Commons category}}
References1. ^{{link language|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=National Institute of Korean Language|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-15|layurl=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465}} 2. ^1 {{ko}} Kalguksu at Doosan Encyclopedia 3. ^{{ko}} Kalguksu {{webarchive|url=https://web.archive.org/web/20110610014709/http://100.nate.com/dicsearch/pentry.html?s=K&i=263426&v=44 |date=2011-06-10 }} at Encyclopedia of Korean Culture 4. ^{{ko}} Jemul kalguksu at Doosan Encyclopedia 5. ^{{ko}} Ssuk kalguksu at Doosan Encyclopedia 6. ^{{ko}} Nokudu kalguksu at Doosan Encyclopedia 7. ^{{ko}} Hobak kalguksu at Doosan Encyclopedia 8. ^{{ko}} Deulkkae kalguksu at Doosan Encyclopedia 9. ^{{ko}} Kkwong memil kalguksu at Doosan Encyclopedia 10. ^{{ko}} Wandu kalguksu at Doosan Encyclopedia 11. ^{{ko}} Milguk nakji kalguksu at Doosan Encyclopedia 12. ^{{ko}} Songi kalguksu at The Academy of Korean Studies 13. ^{{ko}} Godung kalguksu at Doosan Encyclopedia 14. ^{{ko}} Jobap kalguksu at The Academy of Korean Studies 15. ^{{ko}} Andong kalguksu at Doosan Encyclopedia External links
3 : Korean cuisine|Noodle soups|Summer |
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