Refreshing and Savory Gangwon-style Geonjin Guksu
Recreating the Gangwon-do Noodle Road’s ‘Geonjin Guksu’ at Home
Inspired by the Gangwon-do Noodle Road featured on ‘2 Days & 1 Night’, this ‘Geonjin Guksu’ is a delightful dish combining chewy noodles, a refreshing broth, and aromatic mushroom toppings. It’s surprisingly easy to make at home with ingredients you likely already have in your fridge, bringing the authentic taste of Gangwon province to your table. Experience a special meal with this unique noodle recipe!
Main Ingredients
- 400g Oyster mushrooms (Neatari Beoseot)
- 4 servings Somyeon (thin wheat noodles)
- 2 Eggs
- 30ml Guk-ganjang (soup soy sauce, for broth)
Seasoning
- 30g Gochugaru (Korean red pepper flakes)
- 15ml Guk-ganjang (soup soy sauce, for seasoning)
- 10g Sugar
- 30ml Sesame oil
- 15g Toasted sesame seeds
- 15g Minced garlic
- 30g Gochugaru (Korean red pepper flakes)
- 15ml Guk-ganjang (soup soy sauce, for seasoning)
- 10g Sugar
- 30ml Sesame oil
- 15g Toasted sesame seeds
- 15g Minced garlic
Cooking Instructions
Step 1
Let’s start by preparing the delicious broth base. In a pot, combine 6 cups of water with 30ml of Guk-ganjang (soup soy sauce) and stir well. This broth is key to the refreshing taste of Geonjin Guksu.
Step 2
Next, we’ll prepare the mushrooms. Gently shred the oyster mushrooms into thin strands. Blanch them briefly in boiling water for about a minute to remove any raw taste and improve their texture. This step enhances their delicate flavor.
Step 3
After blanching, immediately rinse the shredded oyster mushrooms under cold running water. This shock in cold water helps maintain their crisp, pleasing texture. Once rinsed, gently squeeze out any excess water.
Step 4
Now, it’s time to make the flavorful seasoning mix. In a bowl, combine the Gochugaru (red pepper flakes), 15ml of Guk-ganjang, sugar, sesame oil, toasted sesame seeds, and minced garlic. Mix everything thoroughly until well combined. Feel free to adjust the garlic or sugar to your preference.
Step 5
Add the squeezed oyster mushrooms to the prepared seasoning mix. Gently toss and mix until the mushrooms are evenly coated with the seasoning. (In Gangwon-do, it’s common to add thinly sliced zucchini sautéed in sesame oil with the same seasoning. You can add this for extra flavor if you like.)
Step 6
Cook the somyeon (thin noodles) in plenty of boiling water until al dente. Once cooked, drain the noodles and rinse them thoroughly under cold water to remove excess starch and prevent them from sticking together, ensuring a chewy texture. (Note: In Gangwon-do, thinly sliced handmade kal-guksu noodles are also used. Using kal-guksu noodles instead of somyeon can offer a different, delightful texture.)
Step 7
Pour the prepared Guk-ganjang broth into a pot and bring it to a gentle boil. Once simmering, slowly drizzle in the beaten eggs in a swirling motion. Let the egg cook into delicate ribbons before turning off the heat. The egg adds a wonderful richness to the broth.
Step 8
Arrange the chewy somyeon noodles in serving bowls. Generously top the noodles with the seasoned oyster mushrooms, making sure they are distributed attractively. The colors will make the dish look even more appetizing.
Step 9
Finally, ladle the refreshing and savory Guk-ganjang broth over the noodles and mushrooms. Your delicious homemade Gangwon-style Geonjin Guksu is now complete! For an extra touch, you can garnish with thinly sliced cucumber or perilla leaves. Enjoy your meal!
