Type | Guksu |
---|---|
Place of origin | Korea |
Region or state | East Asia |
Associated cuisine | Korean cuisine |
Similar dishes | Udon |
Korean name | |
Hangul | 가락국수 |
---|---|
Revised Romanization | garak-guksu |
McCune–Reischauer | karak-kuksu |
IPA | [ka.ɾak̚.k͈uk̚.s͈u] |
In Korean cuisine, garak-guksu (가락국수) are thick wheat noodles and noodle dishes made with thick noodles. [1]
The dough is typically made from wheat flour and salt water only. [2] Traditionally, 360–540 millilitres (13–19 imp fl oz; 12–18 US fl oz) of salt is added per 1.8 litres (0.40 imp gal; 0.48 US gal) of water. [2] The dough is rolled and cut with a knife. [3]
The noodles are boiled in malgeun-jangguk (맑은장국), 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). [2] [4]
Garak-guksu can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled. [2]
Type | Guksu |
---|---|
Place of origin | Korea |
Region or state | East Asia |
Associated cuisine | Korean cuisine |
Similar dishes | Udon |
Korean name | |
Hangul | 가락국수 |
---|---|
Revised Romanization | garak-guksu |
McCune–Reischauer | karak-kuksu |
IPA | [ka.ɾak̚.k͈uk̚.s͈u] |
In Korean cuisine, garak-guksu (가락국수) are thick wheat noodles and noodle dishes made with thick noodles. [1]
The dough is typically made from wheat flour and salt water only. [2] Traditionally, 360–540 millilitres (13–19 imp fl oz; 12–18 US fl oz) of salt is added per 1.8 litres (0.40 imp gal; 0.48 US gal) of water. [2] The dough is rolled and cut with a knife. [3]
The noodles are boiled in malgeun-jangguk (맑은장국), 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). [2] [4]
Garak-guksu can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled. [2]