Kalguksu means knife-cut noodles, and that is exactly how they are made: the dough is rolled thin, folded and sliced by hand, which gives irregular edges that hold the broth far better than anything extruded.
The flour clinging to the noodles is deliberate. It clouds the stock very slightly and thickens it into something between a soup and a sauce, which is what separates kalguksu from a clear noodle soup.
