In Korean cuisine, ''garak-guksu'' () are thick wheat noodles and noodle dishes made with thick noodles.

Preparation

The dough is typically made from

wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...

and salt water only. Traditionally, of salt is added per of water. The dough is rolled and cut with a knife. The noodles are boiled in ''malgeun-jangguk'' (), a

soup soy sauce ''Guk-ganjang'' ( ko, 국간장) or soup soy sauce is a type of Korean soy sauce (''ganjang'') made entirely of fermented soybeans (''meju'') and brine. It is also a byproduct of '' doenjang'' production. Both lighter in colour and saltier than ...

-based beef

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

made with seasoned

ground beef Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, ...

stir-fried in

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

and usually served with toppings such as

egg garnish Egg garnish, called ''al-gomyeong'' () in Korean, is a common topping in Korean cuisine, made with egg whites and egg yolks. Egg yolks and egg whites are separated, beaten without creating foam, pan-fried with little oil into thin sheets withou ...

and ''

eomuk A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, ...

'' (fish cakes). ''Garak-guksu'' can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled.

Types

* ''Naembi-guksu'' (; "pot noodles") − ''garak-guksu'' boiled in a pot. * ''Udong'' () – Korean adaptation of ''

udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

'', a Japanese noodle dish.

References

Korean noodles Korean noodle dishes Noodle soups Wheat dishes {{Korea-cuisine-stub

Preparation

Types

See also

References