top of page

Guksu | 국수 - In Collaboration with Peacock Brand

Updated: Jan 31


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:

  1. Please visit my "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" page for the recipes.

  2. Please visit my "Soy Eggs" page for the recipe.

  3. In a pot over medium heat, add water, kombu, onion, radish, scallions and mushrooms.

  4. Stir to combine well.

  5. Bring it up to a simmer.

  6. Turn the heat down to low and cook for 30 mins.

  7. Stir occasionally to prevent burning.

  8. In the meantime, mix together kimchi, gochujang, honey and sesame oil in a bowl.

  9. Set it aside until ready to use.

  10. At this stage, the broth should be done.

  11. Drain and discard all the residue.

  12. Transfer 500g of the stock to a sauce pot and soak the vermicelli for about 5 mins or until al dente.

  13. *You can store any remaining stock chilled in the fridge for up to 7 days.*

  14. Add the stock and vermicelli to a serving bowl.

  15. Top it off with the kimchi sauce.

  16. Garnish with scallions, coriander, seaweed, white and black sesame seeds.

  17. Serve immediately with soy egg.


Tangy, spicy, simple yet complex...


Perfect for this cold weather...

 

Recipe Video:



8 views0 comments

Recent Posts

See All

Comments


bottom of page