Korean Recipes - Korean Noodle Recipes

In a big pot of boiling water, add noodle.
Cook for 3-5 minutes depends on instruction of the package.
Wash in a cold water for several times to get rid of excess starch.
Drain and set aside.

In a big bowl, pour chilled broth, some ice and add noodle.
On top, garnish with an egg, pear, cucumber and picked radish.

Serve with sugar, vinegar and gyeo ja (Korean mustard).

In a small pot, hard-boil egg.
(To make well done, add water, an egg, bring to a boil, reduce heat to medium,
cook for 10 minutes.)
Immerse in a cold water immediately.
Peel, cut in half.

Add noodle to a pot, cook for the recommended time from manufacturer.
Dump in a cold water.
Wash 2-3 times until the clean water comes out.
Drain well.

Mix the sauce.

In a large bowl, add noodle, put sauce on top.
Garnish with cucumber and an egg.

Add 6 cups cold water to a pot for broth.
Add dried anchovy and kelp.
Bring to a boil, reduce heat to low simmer for 5-7 minutes.
Skim the bubbles, take out anchovies and kelp.
Add soy sauce and salt, bring up to a boil again, turn the heat off.

Saute onion with some vegetable oil.

Mix egg with a touch of salt, make a thin crepe.
(Heat pan, add egg and turn off to very low heat.)
Cool slightly, cut into thin strips.

Cut kim chi into thin strips.
Add 1/2 tsp sugar and sesame oil, mix well with hands.

Cut beef into thin strips, marinade with some soy sauce, sugar, minced garlic, sesame oil, salt and pepper.
Heat pan, saute beef.

Julienne eo mook.
In a pan, add soy sauce, sugar and pepper, bring to a boil.
If the bubble comes up, add eo mook, cook very quickly to absorb liquid on a medium-high heat.

Put noodles in a big bowl.
Pour hot broth.
Arrange kim chi, beef, onion, eo mook and egg on a platter.

Serve individual bowl of noodle.
Guests can add garnishes to fit their tastes.

Cut an egg in half.

In a bowl, add half of the noodle, put some cho go choo jang, place cucumber and egg on top.