Garak-guksu

In Korean cuisine, garak-guksu (가락국수) are thick wheat noodles and noodle dishes made with thick noodles.[1]

Garak-guksu

Type	Guksu
Place of origin	Korea
Region or state	East Asia
Associated national cuisine	Korean cuisine
Similar dishes	Udon
Cookbook: Garak-guksu

Korean name
Hangul	가락국수
Revised Romanization	garak-guksu
McCune–Reischauer	karak-kuksu
IPA	[ka.ɾak̚.k͈uk̚.s͈u]

Preparation

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]

Types

• Naembi-guksu (냄비국수; "pot noodles") − garak-guksu boiled in a pot.[5]
• Udong (우동) – Korean adaptation of udon, a Japanese noodle dish.[6]

See also

• Cūmiàn (Chinese thick noodles)
• Udon (Japanese thick noodles)

References

1. "garak-guksu" 가락국수. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 23 February 2017.
2. "garak-guksu" 가락국수. Doopedia (in Korean). Doosan Corporation. Retrieved 6 May 2017.
3. 박, 현진 (28 March 2017). "[아하! 이 음식] 서양의 파스타, 국수에서 유래했다?". The Chosun Ilbo (in Korean). Retrieved 6 May 2017.
4. "malgeun-jangguk" 맑은장국. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 6 May 2017.
5. "naembi-guksu" 냄비국수. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 23 February 2017.
6. "udong" 우동. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 23 February 2017.