Garak-guksu

In Korean cuisine, garak-guksu are thick wheat noodles and noodle dishes made with thick noodles.

Preparation
The dough is typically made from wheat flour and salt water only. Traditionally, 360-540 ml of salt is added per 1.8 l 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.

Types

 * Naembi-guksu ("pot noodles") − garak-guksu boiled in a pot.
 * Udong – Korean adaptation of udon, a Japanese noodle dish.