옥수수국수 — Print Recipe

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.

Ingredients

250g corn flour
50g wheat flour
150ml warm water
1 tsp salt
800ml anchovy-kelp broth or vegetable broth
1 small zucchini, sliced
1 small potato, diced
2 cloves garlic, minced
1 tbsp soy sauce
1 green onion, sliced
1 egg
Sesame oil
Gochugaru (optional)

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.