garak-guksu
{{Short description|Korean noodle dish}}
{{Italic title|reason=:Category:Korean words and phrases}}
{{Infobox food
| name = Garak-guksu
| image = Garak-guksu.jpg
| caption =
| alternate_name =
| region =
| associated_cuisine = Korean cuisine
| creator =
| year =
| mintime =
| maxtime =
| type = Guksu
| course =
| place_of_origin = Japan, Korea
| served =
| main_ingredient =
| minor_ingredient =
| variations =
| serving_size = 100 g
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| similar_dish = Udon
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{{Infobox Korean name
| title = Korean name
| hangul = 가락국수
| rr = garak-guksu
| mr = karak-kuksu
| koreanipa = {{IPA|ko|ka.ɾak̚.k͈uk̚.s͈u|}}
}}
In Korean cuisine, garak-guksu ({{Korean|hangul=가락국수|labels=no}}) are thick wheat noodles and noodle dishes made with thick noodles.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=799|title=garak-guksu|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:가락국수|access-date=23 February 2017|archive-date=24 February 2017|archive-url=https://web.archive.org/web/20170224053759/http://stdweb2.korean.go.kr/search/View.jsp?idx=799|url-status=dead}}
Preparation
The dough is typically made from wheat flour and salt water only.{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000854284|title=garak-guksu|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:가락국수|access-date=6 May 2017}} Traditionally, {{Convert|360-540|ml}} of salt is added per {{Convert|1.8|l}} of water. The dough is rolled and cut with a knife.{{Cite news|url=http://newsteacher.chosun.com/site/data/html_dir/2017/03/27/2017032700309.html|title=[아하! 이 음식] 서양의 파스타, 국수에서 유래했다?|last=박|first=현진|date=28 March 2017|work=The Chosun Ilbo|access-date=6 May 2017|language=ko}}
The noodles are boiled in malgeun-jangguk ({{lang|ko|맑은장국}}), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil and usually served with toppings such as egg garnish and eomuk (fish cakes).{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=423879|title=malgeun-jangguk|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:맑은장국|access-date=6 May 2017|archive-date=15 April 2017|archive-url=https://web.archive.org/web/20170415103740/http://stdweb2.korean.go.kr/search/View.jsp?idx=423879|url-status=dead}}
Garak-guksu can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled.
Types
- Naembi-guksu ({{Korean|hangul=냄비국수|labels=no}}; "pot noodles") − garak-guksu boiled in a pot.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=63068|title=naembi-guksu|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:냄비국수|access-date=23 February 2017}}
- Udong ({{Korean|hangul=우동|labels=no}}) – Korean adaptation of udon, a Japanese noodle dish.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=250373|title=udong|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:우동|access-date=23 February 2017|archive-date=24 February 2017|archive-url=https://web.archive.org/web/20170224053757/http://stdweb2.korean.go.kr/search/View.jsp?idx=250373|url-status=dead}}
See also
References
{{reflist|30em}}
{{Noodle}}
{{Soups}}
{{Korea-cuisine-stub}}