Korean Knife-Cut Noodles and Dough Flake Soup

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Kaljebi is a Korean home-style soup that cooks knife-cut noodles and hand-torn dough flakes together in a single pot of anchovy-kelp broth.

Sliced potato goes in first, releasing starch that thickens the broth to a gentle, savory body without any additive. The dough flakes are pinched thin and dropped in well ahead of the knife-cut noodles - because they need more time to cook through - so both elements finish together. Every spoonful holds two distinct textures: the broad, pillowy sheets of sujebi alongside the chewy strands of kalguksu. Zucchini and green onion round out the flavor, and a light hand with soup soy sauce keeps the bowl clear and clean-tasting rather than heavy. This is weekday cooking at its most practical, requiring only a handful of pantry staples.

Ingredients (2 servings)

Ingredient	Amount	Unit
fresh knife-cut noodles	250	g
sujebi dough	150	g
anchovy-kelp broth	1200	ml
potato	150	g
zucchini	100	g
green onion	60	g
soup soy sauce	1	tbsp
minced garlic	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Slice the 150 g potato thinly so it cooks evenly, and cut the zucchini and green onion into easy bite-size pieces.

Just before cooking, shake excess flour from the 250 g fresh knife-cut noodles to keep the broth clearer.
2

Control

Pour 1200 ml anchovy-kelp broth into a pot and bring it to a full boil over high heat.

Add the sliced potato, lower to medium heat, and cook for about 6 minutes until the edges start to turn slightly translucent.
3

Control

Add 100 g zucchini, 1 tablespoon soup soy sauce, and 1 teaspoon minced garlic.

When the broth returns to a simmer, skim off any foam from the surface so the soup stays clean-tasting and not cloudy.
4

Control

Pinch the 150 g sujebi dough into thin, wide flakes and drop them into the simmering broth one by one.

Stir gently as they go in so they do not overlap or clump, then cook over medium heat for 3 minutes first.
5

Control

Add the knife-cut noodles and loosen them with chopsticks or tongs as soon as they enter the pot.

Add 60 g green onion, keep the heat at medium, and simmer 4-5 minutes until the noodles become chewy and cooked through.
6

Finish

When the raw flour taste is gone from the sujebi and the noodles remain springy, lower the heat, check the broth consistency, and serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Kaljebi cooks knife-cut noodles and hand-torn dough flakes together in a starchy potato broth.
Finish cue: Add 60 g green onion, keep the heat at medium, and simmer 4-5 minutes until the noodles become chewy and cooked through.
Avoid this: Stir gently as they go in so they do not overlap or clump, then cook over medium heat for 3 minutes first.