Mool Guk Su, Korean Somen Noodles in Beef Broth

Growing up, somen and ramen noodles to us were like mac and cheese was to our American friends. Guk su is super easy to make and always satisfies my nostalgic cravings. Guk su, or somen noodles, is versatile and can be prepared in hot and cold broths and spicy pepper mix. When it is freezing, and sleeting and snowing, I opt for the hot, spicy chicken broth.
It’s super easy to make. From prep to ladling in the noodley goodness is about 20 minutes. I made beef topping for this one, but you can go veggie and leave out the topping.

Happy eating!

#Guk Su Korean Somen Noodles in Beef BrothIngredients

  • 4 Bundles somen noodles
  • 2 Tablespoons olive oil
  • 2 Tablespoons sesame seed oil
  • 1 Medium yellow onion sliced
  • 7 Cloves garlic, minced
  • (1) 32-ounce beef broth
  • 2 Cups water
  • 1 Teaspoon dashida (I use anchovies flavored.)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon kochu garu (Korean red pepper powder.)
  • 1-2 Tablespoon(s) salt
  • 1 Tablespoon black pepper
  • 4-5 Scallions, 1-inch strips
  • 2 Eggs
  • 2 Tablespoons toasted sesame seeds

Directions

Cook noodles according to directions. Set aside. Time the noodles so that it’s ready at the same time as the broth.

Crack the eggs open and add to a small bowl. Break the yolks and give it a quick whisk. Set aside.

In a pot big enough to boil 32-ounces of chicken broth plus the water, add the oils. Heat on low and add the onions and garlic. Stirring frequently, cook until the onions and garlic until soft and the onions are slightly browned on the edges, about 5 minutes.
Add the broth and water and bring to a boil. Lower the heat and season with dashida, soy sauce, kochu garu, and black pepper. Add the salt a teaspoon at a time. Adjust according to your taste. Let the broth simmer for about another 5 minutes.

Quickly add the eggs and give it a quick mix until the eggs are folded in.

Serving It Up

Place about at least a cup of the noodles in 4 large bowls (If the people you’re feeding have healthy appetites, this could just serve two instead of four.) 
Ladle in enough broth to submerge the noodles. Top with sesame seeds and scallions. Serve immediately. You don’t want gluey noodles.

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Sooth my soul Jook (Korean porridge, also known as congee)

My parents’ answer to a cold, stomachache, toothache or whatever ailment is jook. As a kid, I didn’t like the mushy texture and associated it with being sick. As an adult, I love the soothing, warm texture of the smooth rice, and the rich flavors of the broth make me feel whole again.

The best part about this dish is its versatility. You can top it off with grilled pork, chicken, beef or veggies, and flavor the stock with beef granules, scallions, garlic, no garlic, ginger… the options are endless. Bonus: it’s super easy to make.

Happy eating!

Korean Chicken Porridge Congee

Ingredients

  • 1 Cup white rice, uncooked
  • 4 Cups water
  • 1 32-ounce carton chicken broth
  • 5 Cloves garlic, peeled and smashed
  • 1-Inch ginger, peeled
  • 1 Tablespoon salt
  • 1 Tablespoon sesame oil
  • 1/4 Cup frozen peas

Toppings

  • 2 Eggs, fried and julienned
  • 2 Stalks scallion, chopped
  • 2 Chicken sausages, grilled and sliced. (You can top it off with meat of your choice. I also top it with Spam or Jimmy Dean’s breakfast sausage.)

Directions

Rinse the rice until the water is clear. In a large pot, add all the ingredients except the pea, sesame oil and toppings. Mix gently.

Bring the pot to boil. Turn the heat to low and cook uncovered for a about an hour and half or until it’s the consistency of a think broth. Jook should not stick to spoon or spatula. You want a silky texture. Take out the ginger.

Add the peas and cook for another 5 minutes.

That’s it! Top with eggs, chicken and scallions.

Serves 4

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Ginger Chicken Noodle Soup

Aches, fever, chills. If Ryan Gosling is not causing this, you need ginger chicken noodle soup. Over the holidays, we had a house full of people coughing, shivering, whining. This soup quieted them down.

A note on the noodle choice… we tested Chinese egg noodles, udon noodles and rice noodles. While my brother-in-law voted for the udon noodles, everyone else voted for the rice noodles. He’s Russian. What does he know about noodles? I wouldn’t say this about him if I didn’t like him.

The photo is the Ginger Chicken Noodle soup with the udon noodles.

Happy eating!

Ginger Chicken Noodle SoupIngredient

  • 2-inch piece fresh ginger
  • 10 Cloves garlic, chopped
  • 2 Pounds chicken thighs, trimmed of excess fat
  • (1) 32-ounce carton low-salt chicken broth
  • 4-5 Cups of water
  • 2 Tablespoons soy sauce
  • Juice from 1-2 lemons (Start with one, taste and adjust according to your taste.)
  • 2 Tablespoons Asian chile paste (Prefer sambal oelek)
  • 1 Tablespoon hot oil
  • 1 Tablespoon sesame seed oil
  • 1/4 Cup packed fresh basil, sliced into shreds
  • 1/4 Cup cilantro, chopped
  • 4 Stalks scallion, chopped
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon black pepper powder
  • 8 Ounces of baby spinach (1 bag)1 Package thin rice noodles (Wider than vermicelli)

Directions

Chop the basil, cilantro and scallions. Mix and set aside.

Peel the ginger and cut in large chunks. Smash the garlic and remove the skin.

In a large pot, combine the chicken, ginger, garlic, broth, water, soy sauce, lemon juice, chile paste, hot oil, and sesame seed oil. Season with a teaspoon of salt and a teaspoon of the black pepper (I love salty and spicy. If you like your food with less salt and spice, add a teaspoon of each. Once the chicken is done, add more or not.)

Bring the broth to a boil over high heat. Reduce the heat to low, cover and gently simmer for 20 minutes. Check frequently, and if needed, skim off the scum from top. When the chicken is done, taste the broth. Add more salt and/or black pepper according to your taste.

Transfer the chicken to a large bowl or plate. Use a slotted spoon to remove the ginger and discard. Using two forks, shred the chicken. Set aside.

When the broth is ready, make the noodles. Add water to a large pot and bring to a boil. Add the rice noodles. Cook for about 4 minutes. I like my noodles al dente.

Putting It All Together
Working quickly, add a serving portion of the noodles in a large bowl. Ladle the broth, enough to submerge the noodles. Top with shredded chicken, baby spinach (handful), and the basil mixture.

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