칼국수 kalguksuNot spicy

Flat wheat noodles cut with a knife, in a broth of clam, chicken or anchovy. Thicker and softer than a machine noodle. Often comes with kimchi made that day.

Quoted as printed, from the chapter on reading a Korean menu.

Kal-guksu. The noodle is flat and slightly uneven because it was cut from a rolled sheet, not extruded.

Allergens, honestly

Korean labelling law names nineteen. These are the ones the sentence above names:

닭고기 dakgogiChicken
밀 milWheat
조개류 jogaeryuShellfish, oysters, abalone and mussels included

This is only what the sentence above names. Korean stock is built before anything visible reaches the bowl — dried anchovy, clams and simmered bone are ordinary, and soy sauce is usually brewed from wheat as well as soybeans. Ask.

이 국물에 멸치나 조개가 들어 있어요?

i gungmure myeolchina jogaega deureo isseoyo?

Is there anchovy or shellfish in this broth?

Ordered from the same page of the menu

This is one line of a longer book

The chapter this came from runs to sixteen pages, and the allergy chapter next to it explains what the nineteen leave out. Both are in the guidebook.

See the guidebook