Preparation
The dough is typically made from wheat flour 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-based beef broth made with seasoned ground beef stir-fried in sesame oil and usually served with toppings such as egg garnish and '' eomuk'' (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'', a Japanese noodle dish.See also
* '' Cūmiàn'' (Chinese thick noodles) * '' Udon'' (Japanese thick noodles)References
Korean noodles Korean noodle dishes Noodle soups Wheat dishes {{Korea-cuisine-stub