This is the first installment of my collaboration with Peacock Brand, featuring a heartwarming bowl of Guksu. Guksu, meaning 'noodles' in Korean, is a dish deeply embedded in Korean culture, often served on special occasions and as a comfort food.
Its history is as rich as its flavors, symbolizing longevity and prosperity. Traditionally, the key to a great Guksu is its broth, a testament to the Korean culinary philosophy of depth and simplicity. This dish is about bringing the purest flavors out of each ingredient, creating a broth that's both soothing and rich in taste.
Creating the Guksu broth from scratch is a journey through the heart of Korean cuisine. It's a simple yet deeply rewarding process, transforming basic ingredients into a flavorful broth that forms the soul of this dish.
Every bowl of Guksu becomes a celebration of wholesome, comforting flavors. I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 1)
Water, 2L
Kombu, 1
Yellow Onion Wedged, 1
Radish / Daikon Obliqued, 1
Scallions White Parts Coarsely Chopped, A Handful
Dried Mushrooms, 5
Kimchi Homemade Finely Chopped, 2 TBSP or Watermelon Rind Kimchi Homemade
Gochujang, 1 TBSP
Pure Honey, 1 TBSP
Toasted Sesame Oil, 1 TBSP
Scallions Coarsely Chopped, For Garnishing
Coriander Coarsely Chopped, For Garnishing
Roasted Seaweed Crushed, For Garnishing
White Sesame Seeds, For Garnishing
Black Sesame Seeds, For Garnishing
Soy Eggs Homemade, For Serving, For Serving
Equipment:
Pot
Directions:
Please visit my "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" page for the recipes.
Please visit my "Soy Eggs" page for the recipe.
In a pot over medium heat, add water, kombu, onion, radish, scallions and mushrooms.
Stir to combine well.
Bring it up to a simmer.
Turn the heat down to low and cook for 30 mins.
Stir occasionally to prevent burning.
In the meantime, mix together kimchi, gochujang, honey and sesame oil in a bowl.
Set it aside until ready to use.
At this stage, the broth should be done.
Drain and discard all the residue.
Transfer 500g of the stock to a sauce pot and soak the vermicelli for about 5 mins or until al dente.
*You can store any remaining stock chilled in the fridge for up to 7 days.*
Add the stock and vermicelli to a serving bowl.
Top it off with the kimchi sauce.
Garnish with scallions, coriander, seaweed, white and black sesame seeds.
Serve immediately with soy egg.
Tangy, spicy, simple yet complex...
Perfect for this cold weather...