Korean noodles (kuk su) recipe

Recipe for korean noodles (kuk su) in our easy ethnic recipes collection. Whether thick or thin, noodles are added to soups, stir-fries, and steamed or simmered dishes. Egg noodles, made from durum wheat, are creamy white and mild in flavor. Cellophane noodles, made from rice, look glassy and shiny when cooked. They absorb the flavor of the foods they are cooked with.

Egg noodles (kye ran kuk son) recipe ingredients

• 2 quarts water
• 7 ounces package or half a 16 ounces package egg noodles

Egg noodles (kye ran kuk son) recipe method

• In a large saucepan, bring water to a rapid boil over high heat. Add noodles and return to a rolling boil.
• Cook noodles uncovered, stirring often, for 5 to 7 minutes, or until just barely soft. Test a noodle to see whether it is done by biting into it. If it has enough texture to offer a little resistance to your teeth, it is just right.
• Drain noodles in a colander. If noodles will be used in a salad or a combination dish, rinse with cold water. If noodles will be topped with a sauce, rinse with hot water.

Preparation time: 5 minutes
Cooking time: 5 to 7 minutes
Serves 4

Cellophane noodles (t'u myong kuk son) recipe ingredients

• 3.75 ounces package cellophane noodles, sai fun
• Water for soaking

Cellophane noodles (t'u myong kuk son) recipe method

• Place noodles in enough water to cover them. Soak for 10 minutes, then rinse and drain. Add to meat dishes or soups.

Preparation time: 15 minutes
Serves 2

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