Refreshing Gu-myeon (Noodle with Radish)
Refreshing Gu-myeon (Noodle with Radish)
Make Gu-myeon with a Refreshing Radish Broth!
Introducing Gu-myeon (radish kalguksu)! Gu-myeon is a delightful dish made with noodles crafted from mashed radish mixed with flour, served in a clear and refreshing anchovy broth. The harmonious blend of chewy noodles and clean-tasting broth is exceptional, making it a perfect, unique meal, especially on warmer days. Try making this special kalguksu, Gu-myeon, at home using fresh radish!
Noodle Ingredients- 200g radish
- 1 cup flour (approx. 120g)
- Pinch of salt
Anchovy Broth Ingredients- 1.5L water
- 5g dried kelp (about 5x5cm piece)
- 1 dried shiitake mushroom
- 30g green onion (white parts preferred)
- 4 dried anchovies (for broth)
- 3 dried anchovy-like fish (e.g., Ddeulchi or Bangdae)
Anchovy Broth Seasoning- 1L anchovy broth
- 1 Tbsp mirin (cooking sake)
- 1 Tbsp soup soy sauce
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
Toppings (Optional)- 1 egg
- 50g zucchini
- 1 dried shiitake mushroom (rehydrated)
- 1.5L water
- 5g dried kelp (about 5x5cm piece)
- 1 dried shiitake mushroom
- 30g green onion (white parts preferred)
- 4 dried anchovies (for broth)
- 3 dried anchovy-like fish (e.g., Ddeulchi or Bangdae)
Anchovy Broth Seasoning- 1L anchovy broth
- 1 Tbsp mirin (cooking sake)
- 1 Tbsp soup soy sauce
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
Toppings (Optional)- 1 egg
- 50g zucchini
- 1 dried shiitake mushroom (rehydrated)
- 1 egg
- 50g zucchini
- 1 dried shiitake mushroom (rehydrated)
Cooking Instructions
Step 1
First, prepare the ingredients for the anchovy broth. Wipe the dried kelp and dried shiitake mushrooms clean and soak them in cold water for at least 30 minutes. This will greatly enhance the umami depth of the broth.
Step 2
Peel and thoroughly wash the radish, then dice it into small cubes. Cutting it small helps it cook faster and makes it easier to mash. Place the diced radish and 300ml of water in a pot and bring to a boil over high heat.
Step 3
Once the water boils, reduce the heat to medium, cover the pot with a lid, and simmer for about 15 minutes, or until the radish is tender. It’s ready when a chopstick can be easily inserted into a piece.
Step 4
Drain the well-cooked radish thoroughly using a sieve. Letting it sit in the sieve allows excess moisture to evaporate.
Step 5
Transfer the drained radish to a blender and blend until smooth. Then, strain the blended radish through a fine-mesh sieve or cheesecloth to remove any solids, leaving only the clear radish juice. You should end up with about 130-140ml of radish juice, which will be used for the noodle dough.
Step 6
In a large bowl, combine 1 cup of flour and a pinch of salt. Gradually add the prepared clear radish juice while mixing the dough with a spatula or your hands. Adjust the amount of radish juice to achieve the desired dough consistency. Once a cohesive dough forms, knead it vigorously for at least 10 minutes on a floured surface to develop a chewy texture. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes. This resting period makes the noodles softer and chewier.
Step 7
To make the anchovy broth, pour the rehydrated kelp and shiitake mushrooms, along with their soaking water, into a pot. Add the dried anchovies, dried Bangdae fish, and green onion. Bring to a boil over high heat. As soon as it starts boiling, remove the kelp. Reduce the heat to medium-low, remove the lid, and simmer for about 15 minutes to extract a delicious broth. Cooking with the lid off helps to dissipate any fishy odors.
Step 8
Strain the brewed broth through a fine-mesh sieve or cheesecloth for a clear and clean liquid. Measure out 1L of the broth and season it with 1 Tbsp mirin, 1 Tbsp soup soy sauce, and 1 Tbsp fish sauce. Adjust seasoning to your taste. Bring the seasoned broth to a simmer and set aside.
Step 9
Take the rested dough out of the refrigerator and place it on a lightly floured work surface. Roll out the dough thinly with a rolling pin, then cut it into noodles of your preferred thickness. Aim for a consistent thickness of about 2-3mm, similar to kalguksu noodles.
Step 10
Bring a generous pot of salted water to a rolling boil. Add the prepared Gu-myeon noodles and cook for about 3 minutes. The noodles should float to the surface when cooked. Check one strand to ensure it’s cooked through, as overcooking can make them mushy.
Step 11
While traditional kalguksu is often cooked directly in the broth, for this Gu-myeon, we’ll rinse the cooked noodles in cold water to maintain their clean taste and texture. Drain them well after rinsing. This step ensures the noodles remain firm and have a pleasant bite.
Step 12
Prepare your desired toppings. You can make a thin omelet and julienne it, or thinly slice zucchini and lightly sauté it. Julienne the rehydrated shiitake mushrooms as well. Other options include seaweed flakes or sesame seeds.
Step 13
Assemble your bowls by placing the cooked and rinsed Gu-myeon noodles in the bottom, artfully arranging the prepared toppings on top. Finally, ladle the hot, savory anchovy broth over everything. Your refreshing and delicious Gu-myeon is now ready to be enjoyed! Serve hot and savor the flavors!
