Recipes - Korean

Guksu (Korean Noodle soup)


For all those cold nights where being warm is your number 1 concern, make your own Korean Noodle Soup (Guksu) tonight! Your taste buds will thank you.
Cooking Time: 15mins - 30mins
Serves:
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Korean









Ingredients:

2 serves/bunch somyeon (somen, thin wheat flour noodles)
1 tbsp toasted sesame seeds (ground)
¼ cup seaweed flake
2 eggs (optional)
¼ cup zucchini / cucumber (optional)
¼ cup carrots (sliced, optional)
1 tbsp spring onions
salt and pepper to taste

For the anchovy stock

12 cups of water
½ cup Korean radish or daikon (sliced thinly)
4 green onion roots
½ medium size onions (sliced)
½ dried anchovies (heads and guts are removed)
¼ cup dried kelp (soak in water for about 10-15 minutes)
3 tbsp soy sauce
1 tsp sesame oil




Steps:
  1. Put the water, radish, onions, green onion roots, anchovies, and kelp in a large pot, cover, and cook over medium-high heat for 30 mins.
  2. Turn down the heat to low and boil another 20 mins.
  3. Turn off the heat and strain. You will get about 8 cups of soup. Stir in the salt and pepper.
  4. Beat 2 eggs in a bowl, once mixed well, pour in a hot non-stick pan, cook one side for 1 min and flip over continue to cook for another minute, once done, remove from pan, let it cool down, and cut the egg in thin strips.
  5. In another pot, bring water to boil, add the noodles cover and cook over medium heat for 5 mins or follow the instructions on noodle pack.
  6. Test the noodle and make sure it is not hard.
  7. Strain and rinse the noodles under cold water a couple of times. Divide the noodles into 2 portions and put each portion into a serving bowl.
  8. Pour in the anchovy soup, top the noodles with zucchini, carrots, egg, seaweed and spring onions.

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Guksu (Korean Noodle soup)

Guksu (Korean Noodle soup)

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For all those cold nights where being warm is your number 1 concern, make your own Korean Noodle Soup (Guksu) tonight! Your taste buds will thank you.

Cooking Time: 15mins - 30mins
Serves:
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Korean
Ingredients

2 serves/bunch somyeon (somen, thin wheat flour noodles)
1 tbsp toasted sesame seeds (ground)
¼ cup seaweed flake
2 eggs (optional)
¼ cup zucchini / cucumber (optional)
¼ cup carrots (sliced, optional)
1 tbsp spring onions
salt and pepper to taste

For the anchovy stock

12 cups of water
½ cup Korean radish or daikon (sliced thinly)
4 green onion roots
½ medium size onions (sliced)
½ dried anchovies (heads and guts are removed)
¼ cup dried kelp (soak in water for about 10-15 minutes)
3 tbsp soy sauce
1 tsp sesame oil

Instructions
  1. Put the water, radish, onions, green onion roots, anchovies, and kelp in a large pot, cover, and cook over medium-high heat for 30 mins.
  2. Turn down the heat to low and boil another 20 mins.
  3. Turn off the heat and strain. You will get about 8 cups of soup. Stir in the salt and pepper.
  4. Beat 2 eggs in a bowl, once mixed well, pour in a hot non-stick pan, cook one side for 1 min and flip over continue to cook for another minute, once done, remove from pan, let it cool down, and cut the egg in thin strips.
  5. In another pot, bring water to boil, add the noodles cover and cook over medium heat for 5 mins or follow the instructions on noodle pack.
  6. Test the noodle and make sure it is not hard.
  7. Strain and rinse the noodles under cold water a couple of times. Divide the noodles into 2 portions and put each portion into a serving bowl.
  8. Pour in the anchovy soup, top the noodles with zucchini, carrots, egg, seaweed and spring onions.

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