Longtime Honest Cooking contributor, Michelle Tchea, has debuted a new cookbook, Chefs Collective: Recipes, Tips and Secrets from 50 of the World’s Greatest Chefs, that showcases recipes from chefs around the world. Check out one of the recipes for Guksu and enter to win a copy of the book.
Chefs Collection by Michelle Tchea is a book compiling recipes from rising and renowned chefs around the world. Highlighting chefs with Asian roots, family and background, food and travel expert, Michelle Tchea shares recipes, tips and secrets from the world’s greatest, in her fourth book.
Driven by her worldly travels and discoveries, Michelle and her chefs wants to demystify and debunk what people think and know about Asian food. Discover new food destinations to visit on your next trip to Paris and go beyond guidebooks with these great rising and renowned Asian chefs. From the great Japanese-Parisian chefs in France to learning tips and recipes from trendy chefs in Korea, Chefs Collective is a definitive guide to fuel your culinary curiosities. 
This recipes for Guksu or Korean Noodles comes from the book from Chef Sun Kim from Meta Restaurant in Singapore.
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Chefs Collective: Guksu or Korean Noodles
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Chewy capellini noodles in a savory dashi broth, topped with crab and vibrant veggies. A sophisticated yet simple weeknight meal.
Ingredients
- 2 cups (473 ml) water
- 13/4 oz (50 g) anchovies
- 1 kombu
- 8 sheets Korean dried seaweed
- 2 tsp olive oil
- 4 cloves garlic
- 31/2 oz (100 g) Korean dried seasoned seaweed
- 1 tsp yuzu kosho
- 21/2 oz (70 g) capellini pasta
- Salt
- Ground black pepper
- 1 oz (30 g) spanner crab meat
- 2/3 oz (20 g) chives
- 1 oz (30 g) yellow zucchini
Instructions
- Prepare dashi: Bring water in a pot to a boil. Add anchovies and kombu and simmer for 25 minutes. Strain and set aside.
- Prepare guksu: Cut Korean seaweed into bite-sized pieces.
- Heat oil in a pot over medium heat and sauté garlic until golden brown.
- Add dried seaweed and seasoned seaweed, and continue to sauté.
- Add dashi and yuzu kosho and simmer over medium heat for 15 minutes.
- In another pot, cook pasta in lightly salted water for 3 minutes. Strain pasta and add to simmering dashi.
- Cook for another 2 minutes or until pasta is al dente.
- Heat oil in a non-stick frying pan over high heat (approximately 400°F/204°C). Sauté crab meat until fragrant.
- Drain and divide pasta into 4–5 servings.
- Twirl each serving into a tight ball and arrange on serving plates.
- Season with salt and pepper.
- Garnish with chopped chives, sautéed crab, and zucchini.
Notes
- For a richer dashi, toast the kombu briefly before adding it to the water.
- If you can’t find yuzu kosho, a pinch of chili flakes and a squeeze of lemon juice can be used as a substitute.
- Leftover guksu can be stored in an airtight container in the refrigerator for up to 2 days; the noodles may absorb some of the broth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
What type of noodles should I use for the Guksu recipe?
For the Guksu recipe, you should use thin wheat noodles, which are traditional for this Korean dish.
Can I substitute the sesame oil in the recipe?
Yes, you can substitute sesame oil with a light olive oil, but it will change the flavor profile slightly.
How do I ensure the noodles don’t stick together after cooking?
To prevent the noodles from sticking, rinse them under cold water immediately after boiling and toss them with a bit of oil.
