Hearty noodles made from ground corn flour served in a savory broth with vegetables, a distinctive North Korean specialty born from the agricultural abundance of corn in the northern provinces.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Mix corn flour and wheat flour with salt. Gradually add warm water and knead into a firm dough. Rest for 15 minutes.
-
2
Roll the dough thin and cut into noodle strips, or press through a noodle press.
-
3
Bring broth to a boil. Add potato cubes and cook for 8 minutes.
-
4
Add zucchini and garlic, simmer for 3 minutes.
-
5
Cook corn noodles in the broth for 4-5 minutes until tender but still chewy.
-
6
Season with soy sauce. Crack an egg into the simmering soup.
-
7
Serve in bowls, garnished with green onion, a drizzle of sesame oil, and gochugaru if desired.
Did You Know?
Corn noodles have a distinctively sweet, earthy flavor that cannot be replicated with other flours, and their slightly rough texture absorbs broth beautifully.
Chef's Notes
Equipment Tips
- mixing bowl
- large pot
- noodle press or rolling pin
Garnishing
green onion, egg, sesame oil
Accompaniments
kimchi, pickled radish
The Story Behind 옥수수국수
Corn became a major crop in North Korea's northern provinces, and resourceful cooks developed corn-based noodles as an alternative to the more expensive wheat and buckwheat varieties. These noodles became a beloved everyday food, with their unique golden color and sweet corn flavor distinguishing them from other Korean noodle traditions.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!