- Hello everybody!

Today, I'm going to make guksu.

Guksu is Korean noodle soup.

This is my favorite, all time my favorite.

Maybe you guys are,

"You always say that this is my favorite!"

But this is real my favorite.

Because easy, easy, easy and delicious.

Instead of go eating out,

making homemade food is time saving

and also more delicious for me.

At least twice a week I make for my lunch.

Just making, boiling some delicious stock

and then adding some kimchi

and then one pot meal.

That's it.

I'm busy so I don't need anything else.

Just noodle soup with some kimchi.

The noodles are long, thin noodles.

It symbolize, long life.

So we make this also some special occasion.

I'm so excite to share this recipe,

let's start.

Today we are going to make for two servings

but I'm going to make the stock four servings.

This is 14 cups water,

I pre-measured here.

Radishes, a Korean radish or a daikon you can use.

Eight ounce, half a pound.

Radish and anchovy really go well together,

especially when you make stock.

I slice it really thinly

because the flavor goes into the stock quickly.

Green onions.

But green onion only I'm going to use this roots.

So four roots of a green onion.

Without the roots I'm going to use this later.

And then onion.

Two medium sized onion,

I just all peeled and then washed them.

Almost 12 ounce.

(slicing onions quickly)

Lots of onion.

To make it sweet!

These are 20 dried anchovies.

Large size.

Let's remove the guts and heads.

See, here, you can see the black stuff.

It is all intestine part dried.

When you cook this together,

it tastes a little bitter,

so I always remove.

When I was young in Korea,

my mom bought this kind of a size,

it looked like a pillow,

fully filled with the dried anchovies

and this is three kilograms

and then when we bring home,

and then sometimes my mom made me do this,

remove the guts and heads.

We would want to save even the heads.

The heads has some delicious stuff still there.

So, we did three kind of a section,

so clean one body part

and head part and we throw away the inside.

But head part still we use to make the anchovy stock.

Why I don't use,

I can use maybe I'm lazy

and I don't think there's really much

big difference so I'm using just only body part.

Next one is kelp, dried kelp.

If you don't have a dried kelp,

actually, you don't have to use

but I told you, perfect, perfect anchovy stock,

I developed this recipe,

you gotta follow this.

We need one ounce.

Actually one ounce is really a lot amount.

And then let's boil for 30 minutes over medium high heat.

Then later I'm going to lower the heat.

Medium high heat and cover.

(timer ticking)

I'm already getting hungry.

I can't wait to eat my noodle soup.

30 minutes has passed,

I'm going to turn down the heat to low.

20 more minutes we have to cook over low heat.

Let's prepare the seaweed paper.

This is actually optional

but if you like to make it really nicely,

I just recommend this.

I'm going to roast this and crush.

Then later I'll sprinkle on top.

Really tasty.

The color change to green color.

And also crunchy.

And both the sides you can,

move around this this.

Put this in the plastic bag.

This is the way how to make the gimgaru.

Really good smell.

We are going to use later.

It's time to cook noodles

and first, we got to boil the water.

This is 10 cups of water in the large pot

and let's boil.

Once the noodles are cooked,

we gotta eat quickly,

Otherwise the noodles get soggy,

so we always make the stock first.

Everything's ready and then noodles,

so we boil this.

My kimchi.

This is kimchi, oh, smells really pungent.

Start with green onions.

Green onion four, green onions.

And chop it up.

Four ounce of kimchi.

So this is half a cup.

Like this, four ounce, for two people.

Cut really into thin pieces.

And then this guy, this guy,

then let's mix this.

Kimchi first over here.

This kimchi stain you need to wash away,

right after using.

Otherwise the stain is sitting there.

We need to mix this kimchi with seasonings.

Hot pepper paste.

Around two tablespoon.

And this is honey.

Honey, one teaspoon.

Sesame oil, two teaspoon.

And then mix.

Sweet and sour and crispy kimchi mixture

with lots of green onion,

this is really tasty.

Home toasted sesame seeds,

very crispy

and then I'm going to use around one tablespoon.

(pounding and grinding seeds)

So well ground.

To make this noodle soup tasty,

the gimgaru and kimchi mixture and sesame seeds.

These three soldiers are waiting for to make this tasty.

So I'm going to set aside here.

While we are waiting for this stock finish,

I'm going to show you a really fun thing.

This is a suran.

Suran is a poached egg Korean style.

Using your ladle.

I'm going to add the sesame oil,

just a little bit.

Let's go to the stock.

Put it here.

You need to cook like this a few minutes.

To make this suran somebody has to hold this.

In the older days,

when they make this kind of a suran,

the egg, poach the egg

and the mom calls in her child,

one of the children,

hey and hold this.

The child is holding just really patiently

but later when it's done,

even the child, that's not the child that's eating.

For the father or a grandfather.

How do you like it?

How much do you want to cook?

I think done.

This is my suran.

A poached egg.

Then, my stock is done.

Now I'm going to really, really lower the heat.

Then while I'm making, cooking noodles,

water is boiling

and then I'm going to put this,

my noodles there directly.

So little thin, thin and long.

See?

Somyeon.

I use for two people ten ounce

but depends on how much you like to eat.

Open this, this boiling water.

Put this like this.

Just to change a little angle like that.

Stir this, so they not to get stick to each other.

Then cover.

Whenever I cook noodles I'm just ready to,

hear the sound, the shhh boiling over

and then run and then just you know, stir this.

It's boiling over, ready to boil over, oh!

(laughing)

Then just stir this.

I cooked four minutes over medium heat

and one minute lower heat.

Cold water.

And then.

You know some people ask me,

how come Korean noodles you're always rinsing cold water?

Because otherwise all this is going to be some starchy,

coming out and then the noodle soup

by itself is going to be kind of really sticky.

What we need is very clear soup

And also chewy, noodles are very more chewy.

So one portion.

Because there's some sesame oil on the bottom,

so it should be come clean, see,

and then here.

Look at this color, so pretty isn't it?

I know this is so delicious

and the radishes almost translucent.

That means that all delicious stuff came out.

Two and a half teaspoon salt.

For one serving.

To make a hot noodle soup, use a strainer.

And we are only going to get only clear broth.

Like this.

This noodle is going to be little warmer.

So pour out stock.

And again, for one person.

Around two cups.

Kimchi mixture.

Wow, really good.

I'll use half.

And then gimgaru.

Sesame seeds, like this.

Oh my, looks good!

And this egg.

That's it!

(fun upbeat music)

Let me taste this.

Mmm, smell really good, kimchi.

(slurping noodles)

Delicious.

Noodles are chewy,

soup is so hot and also kimchi mixture

with really like sweet and sour and spicy and crispy,

you know some texture,

this thing is all mixed together.

This is so, so tasty.

Today we made guksu.

Guksu, guksu.

Enjoy my recipe.

See you next time, bye!

(instrumental music)