Guksu (Korean Noodle Soup)

Tested Recipe with Slight Adjustment Adapted from



Ingredients: (for 4 servings)

560g somyeon (thin wheat flour noodles)

2 tbsp toasted white sesame seeds

4g seasoned roasted seaweed (cut into strips)

4 poached eggs

Anchovy stock (makes 10 cups):

14 cups water

300g radish (sliced thinly)

4 spring onion roots

2 medium size onions (sliced)

20 peeled anchovies

30g dried kelp

2 tsp salt

Spicy kimchi mix:

8 spring onions (chopped)

1 cup chopped fermented kimchi

4 tbsp gochujang (Korean hot pepper paste)

2 tsp honey

4 tsp extra virgin sesame oil

Preparation Instructions:

  1. Make the stock:
  • Combine the water, radish, onion, spring onion roots, anchovies and kelp in a large pot. Cover and cook over medium-high heat for 30 minutes.
  • Turn down the heat to low and simmer for another 20 minutes.
  • Turn off the heat and strain. You will get about 10 cups of stock. Stir in the salt.
  1. Make the spicy kimchi mix:
  • Add all the ingredients to a bowl and mix well. Set aside.
  1. Cook the noodles:
  • Bring 15 cups of water to a boil. Add the noodles and stir them with a wooden spoon so that they don’t stick together.
  • Cover and cook over medium heat for 3 minutes until they start boiling over.
  • Strain and rinse the noodles in cold water a couple of times. Strain them. Divide the noodles into 4 portions and put each portion into a serving bowl.
  1. Make guksu:
  • Add 2 ½ cups of the hot stock to the noodles. Top with kimchi mixture, poached egg, seasoned roasted seaweed and toasted white sesame seeds.
  • Serve hot and eat immediately.





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.