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Garak-guksu
In Korean cuisine, garak-guksu (가락국수) are thick wheat noodles and noodle dishes made with thick noodles.
The dough is typically made from wheat flour and salt water only. 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. The dough is rolled and cut with a knife.
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).
Garak-guksu can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled.
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Garak-guksu
In Korean cuisine, garak-guksu (가락국수) are thick wheat noodles and noodle dishes made with thick noodles.
The dough is typically made from wheat flour and salt water only. 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. The dough is rolled and cut with a knife.
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).
Garak-guksu can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled.