Kalguksu is a favorite summertime dish of many South Koreans, usually served during rainy seasons and on windy summer days. It consists of handmade wheat flour and egg noodles in a broth that is usually made with shellfish, dried anchovies, and kelp.

The noodles are cut with a knife, giving the dish its name, kalguksu, which literally means knife noodles. Although seafood kalguksu is the most popular variety, there are other versions of kalguksu such as spicy (jjanppong kalguksu), chicken (dak kalguksu), and mushroom kalguksu (beodeot kalguksu).

Typically, kalguksu is served with side dishes such as kimchi or barley combined with cabbage and soybean paste sauce. Kalguksu originated during the Joseon Dynasty era, and the first recipe for the dish was found in an old cookbook called Eumsik Dimibang, written by Lady Jang in 1670.

Traditionally, kalguksu was consumed during the Yudu holiday, when barley and wheat were harvested. It was also a custom to serve the dish on a child's first birthday, as a sign of longevity, virtue, and health, but today, kalguksu is enjoyed by everyone as an inexpensive, hearty, and nourishing dish.