Very like America’s reliance on rooster noodle soup when the frequent chilly rolls round, Korea’s kalguksu (actually that means “knife-cut noodle”) can ease the sniffles with every warming chunk.
Made with each seafood or rooster, beef, or pork, kalguksu takes easy gluten-rich noodles, cuts them into prolonged strips, and boils them in a savory broth. Like many Korean dishes, the soup receives garnishes like scrambled eggs sliced into ribbons, scallions (inexperienced onions), kimchi, and chili flakes.
