Korean Noodles

In Korea after a wedding, bowls of noodle soup (or guksu) are served to guests who've come to celebrate the newly married couple. Noodles are cheap to make, nutritious and filling, quickly prepared, can be eaten hot or cold, may be stored for years and are easily transported.

In North Korea, the famous cold noodle dish, naengmyeon is the proto-typical noodle dish, but in South Korea, warm noodle soup, called onmyeon, was more common until the onset of the Korean War. Noodles used for onmyeon are generally made of a wheat called somyeon, and are very easy to prepare and cook.

Source: Seoul Magazine

Yeolmu Bibim Guksu
Noodles with Young Summer Radish Kimchi
This spicy cold noodle dish is particularly popular in summer, both appealingly appetizing and remarkably refreshing in warmer weather.
Ingredients
•200 g Yeolmu kimchi
•200 g Somyeon noodle
•1/2 Cucumber
•Spring onion, a few stalks
•1 Hard Boiled egg

Sauce

•1 tbs red bean paste
•1 tsp red pepper powder
•1/2 tbs vinegar
•1/2 tbs sugar
•sesame seeds
•sesame oil

Cooking Instructions

1. Boil somyeon noodles for approx. 7 minutes. Rinse in cold water and drain.
2. Prepare the sauce by mixing all sauce ingredients together.
3. Cut the yoelmu kimchi and mix with the sauce.
4. Slice the cucumber very thinly and chop the spring onions.
5. Slice the boiled egg.
6. Mix the noodles with the yoelmu kimchi and sauce mixture, garnish with sliced cucumber and egg, and sprinkle with chopped spring onion.

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Janchi Guksu

Noodle Soup with Chicken

A simple noodle dish of thin wheat noodles in a clear broth, topped with egg garnish, sauteed chicken or beef, and julienne vegetables. This dish is traditionally served warm at large feasts such as weddings.

Ingredients
•1/4 Chicken
•5 kernels of Peppercorns

•200 g Somyeon noodles

•1/2 Courgette (Zucchini)
•1/4 Carrot

•1 Egg

•Cooking oil

Sauce

•3 cloves of garlic
•1/2 stem of Leek

•Salt & pepper

•Sesame oil

Cooking Instructions

1. Place the quarter chicken in a pot and pour water to just cover. Simmer with garlic, leek and a few peppercorns for about 30 minutes until chicken is tender.
2. Remove the cooked chicken and save the flesh, discarding the bones. Mix the chicken with salt and pepper.
3. Sieve the broth and season with salt and pepper, then set aside.
4. Slice the courgette and carrot very thinly, then fry lightly with a little oil in a pan for 2 to 3 minutes.
5. Separate the egg and make two thin omelettes, one with egg white and the other with yolk. Slice very thinly, same size as the vegetables.
6. Boil water in a big pot to cook the somyeon noodles, about 7 minutes. Rinse in cold water and drain. Re-warm the broth.
7. Place the cooked somyeon in a serving bowl, garnish with seasoned chicken meat, vegetables and egg. Add the warm broth and some sesame oil.