The new year is an important time, not only for Koreans but for most cultures, as it represents fresh starts, forgiving of debts, and a time to get together with the whole family and exchange bows for cash money. Traditionally, we eat "ddukguk" (Korean rice cake soup, usually with added dumplings), but for this month's (first!) pop-up, I wanted to explore some new takes on classic Korean noodles. Noodles often signify longevity and good luck, which makes them perfect for the new year.
~ a modern take on the classic Korean instant ramen ~
ramen with cheese & Benton's ham dashi, shiitake mushrooms, carrots, chili
Every Korean has a huge box of Nongshim's Shin Ramyum hidden somewhere in the pantry. When you're hungover, homesick, or just plain lazy, this is the go-to. Boil some water, toss in the freeze-dried noodles and packaged seasonings, and when the time is right, drop in an egg and throw on a Kraft single. Best eaten straight from the pot. It's like a big warm hug and a punch in the face wrapped in one steamy, spicy bowl.
"KALGUKSU" – KOREAN HAND CUT KNIFE NOODLES
~ not your halmoni / grandma's chicken noodle soup ~
fresh noodles, roasted duck and chicken bone broth, garlicky chicken, cilantro, lime
Kalguksu is traditionally enjoyed in the summertime, when Koreans like to eat super-hot food so they can sweat out all the "toxins" and cool down from the outside-in (see: Korean saunas). Its thick, slurpy noodles are usually paired perfectly with spicy, fresh kimchi and a side of dumplings. Watch me waddle out now.
SOY BEAN SPROUTS
with lime & cilantro
with apple & perilla (sesame leaves
with buchu (garlic chives) & cracked coriander seed
(pan-fried baby anchovies) with tomato, parsley & shisito pepper