 | |
| Type | Guksu |
|---|---|
| Place of origin | Japan,Korea |
| Associatedcuisine | Korean cuisine |
| Similar dishes | Udon |
| Korean name | |
| Hangul | 가락국수 |
| RR | garakguksu |
| MR | karakkuksu |
| 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 fromwheat 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 inmalgeun-jangguk (맑은장국), asoup soy sauce-based beefbroth made with seasonedground beef stir-fried insesame oil and usually served with toppings such asegg garnish andeomuk (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]
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