Step 1

Make the Dough. In a medium-sized bowl, combine the flour, salt, cooking oil, and 1/2 cup of water. Mix until the dough begins to come together.If the dough feels too dry, gradually add more water—up to 1½ tablespoons—until it forms a slightly chewy, elastic dough. Dough texture can vary depending on humidity and flour type, so trust the feel: it should be firm but pliable. If it gets too sticky, sprinkle in a bit more flour. Mix and knead until the dough is smooth and cohesive.

Step 2

Rest the Dough. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour. This resting period helps the gluten relax, making the dough easier to roll and work with.

Step 3

Divide and Roll. Once rested, knead the dough briefly by hand to bring it together, then divide it into six equal portions. Generously dust a chopping board with plain flour to prevent sticking. Take one portion and place it on the floured surface. Using a rolling pin, roll it out evenly and thinly. Make sure the dough stays smooth and doesn’t stick to the board—add a bit more flour as needed.

Step 4

Fold and Slice. Lightly sprinkle flour over the surface of the rolled-out dough to prevent sticking. Starting at one end, gently fold the dough into loose, even layers — not too tight. Leave a little gap between the folds so it’ll be easier to separate the noodles later. Aim for a strip about 5 cm wide (roughly 2 inches). Handle the dough gently to keep its elasticity and avoid tearing. Once folded, dust the top lightly with flour, then use a sharp knife to slice the dough into thin, even strips.

Step 5

Ready to Use. Once sliced, gently separate the noodles and give them a light dusting of flour to keep them from sticking. They’re now ready to cook or store for later. These fresh, homemade noodles are perfect for dishes like kalguksu (knife-cut noodle soup), bibimmyeon (spicy mixed noodles), or jajangmyeon (black bean sauce noodles) — a simple way to add a delicious, personal touch to your meal.