Noodles for Kalguksu - Wang - 1.36 kg

These noodles are perfect for making the "knife-cut" noodle soup recipe, or Kalguksu.

These thin, flat noodles hold their shape well when cooked, making them a good accompaniment to broth for the famous kalguksu noodle recipe.

Usage tips:

Cook these noodles for 5 to 6 minutes in boiling water (approx. 800 ml of water for 100g of dry noodles).

Drain and rinse the noodles with cold water in a colander.

Mix the cooked noodles into the broth of your choice.