KALGUKSU is a traditional Korean hot noodle dish made by using wide, flat noodles made from wheat flour and slicing the noodles with a knife. The origin of KALGUKSU appears in a Korean recipe from the Joseon Dynasty, and buckwheat flour was the main ingredient at the time. Because wheat was a precious grain, KALGUKSU was a special food that could only be eaten during the harvest season. Potatoes and zucchini, the main ingredients of KALGUKSU, are also often used as ingredients because they are delicious grains available during the wheat harvest season.

The basic ingredients of KALGUKSU are noodles and broth made from flour and water. Traditionally, it's made with chicken broth or anchovy broth along with various vegetables such as potatoes, pumpkin, carrots, and mushrooms. After boiling the noodles and broth well, add seasoning such as soy sauce, minced garlic, and green onions to adjust the taste. KALGUKSU is characterized by soft noodles, refreshing broth, and deep flavor. Initially, it was made by kneading the dough and cutting it thinly by hand, but later the method of cutting the noodles with a knife became common. KALGUKSU is usually served with KIMCHI. Recently, various menus such as Seafood KALGUKSU, KIMCHI- KALGUKSU, and Red Bean Paste KALGUKSU have appeared and are loved by more people.