Korean cooking forum topics:
Yummy! I would love see a video to make the perfect Gukso :) Im so glad I found this site! Thank you :)
sure,it’s included in the list of my upcoming video recipes. Thank you!
Its far from perfect but until we get the Maangchi version you might like this one my wife did.
your bibimguksu looks so delcious!
Maangchi, Thank you for the nice words. My wife does like that dish.
My bibimguksu video is online! http://www.maangchi.com/recipe/bibimguksu Thank you for your patience!
I don’t know if my first post sent. I was raised on Northern Italian food, and now cook more Italian Fusion food, using what ever is around the house when I cook — which now includes many Korean items.
Until I was in my 50’s I ALWAYS rinsed noodles until I read someone who said: “Why rise them? They have just come out of a huge pot of boiling water!” — and that made sense to me. When I stopped rinsing them, they tasted better – more ‘full’ flavored. I was just doing what my Italian Grandmother and her mother taught me. It was ‘Tradition’.
When I was part owner of a restaurant that specialized in Italian noodles (different kinds of pastas) we had to rinse them in VERY cold water to stop the cooking, and then put olive oil on them to keep them from sticking together until they were ordered — usually about an hour or so. Then we would put a serving in a wire basket, put it into one of the pots of boiling water we had going on the end of the huge stove to finish cooking, and then we would shake them dry, put them on the plate and add the sauce.
At home the noodles don’t sit around, they go right from the water to a plate or bowl where the sauce goes on them right away. And the pasta DOES have a ‘fuller’ flavor to it, which changes very slightly the flavor of the dish, but always to the better.
Is there a reason why Asian or Korean noodles need to be rinsed when they come out of the water if you are cooking them at home? Or is it just a ‘tradition’ like I learned?
I thank you in advance for an answer.
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