Description
Korean noodles, or guksu, are a versatile and flavorful part of Korean cuisine featuring chewy noodles, bold sauces, and fresh toppings. Whether served hot or cold, these dishes are customizable and quick to prepare.
Ingredients
- 200g Korean wheat noodles (somyeon or kal-guksu), sweet potato noodles (dangmyeon), or rice noodles
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sugar or honey
- 1 tsp toasted sesame seeds
- 2 scallions, sliced
- Optional: Julienned cucumber
- Optional: Shredded carrots
- Optional: Kimchi
- Optional: Boiled egg
- Optional: Lettuce or cabbage
- Optional: Pan-fried tofu or bulgogi
- Optional: Seaweed strips (gim)
Instructions
- Cook the noodles according to package instructions. Rinse with cold water if serving cold, and drain well.
- Whisk together the sauce ingredients: gochujang, soy sauce, sesame oil, garlic, rice vinegar, sugar, and a splash of water.
- Toss the cooked noodles with the sauce until evenly coated.
- Add desired toppings such as vegetables, proteins, or a boiled egg.
- Sprinkle sesame seeds and scallions on top before serving.
Notes
- Korean noodles can be enjoyed hot or cold, depending on the dish.
- Adjust gochujang to taste for spice preference.
- Leftovers can be stored in the fridge for up to 2 days.
- Use rice noodles and tamari for a gluten-free version.
- Check gochujang labels for vegan options.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
