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  • (upbeat music)

  • - 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)

(upbeat music)

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