My First Kongguksu

My First Kongguksu

I made kongguksu for the first time and really enjoyed it. Adding sugar gives it more depth, while a little salt brings out the more delicate flavors. It was unlike anything I’d ever had before, and I really loved it. I didn’t have the noodles specifically made for kongguksu, so I used Japanese somen instead, but I hear the noodles used in Korea are a bit thicker. What thickness of noodles would you recommend?

submitted by /u/Traditional_Class363
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