Korean Andong Guksi (Clear Beef Broth Celebration Noodles)
Quick answer
- Total time
- 115 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Andong guksi is a banquet noodle dish from the city of Andong in North Gyeongsang Province, served at weddings, ancestral rites, and major family ceremonies for centuries.
Read more
In Korean culture, long noodles carry a symbolic association with longevity, and that significance kept this dish at the center of celebratory meals across generations. The broth is made from beef brisket and bones simmered for hours until the liquid is clear yet coated with dissolved gelatin - not milky-white in the style of bone broths pushed hard, but translucent and full of a quiet richness that clings faintly to the lips. Wheat noodles, traditionally hand-pulled but now usually dried and purchased, are cooked separately, rinsed, and placed in the strained broth. Toppings are deliberately minimal: thin egg jidan strips, julienned zucchini, and a few slices of the boiled brisket. Seasoning with soup soy sauce and a touch of garlic keeps the broth transparent and positions the beef flavor at the front. Andong's most famous export, jjimdak, relies on bold, chili-forward heat; guksi is the counterpoint - an exercise in restraint and clarity.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak 300g beef brisket and 500g bone marrow in cold water for 20 minutes to remove blood, blanch in boiling water for 3 minutes to eliminate impurities, then rinse and place in a pot.
- 2Control
Add 2200ml water to the pot, bring to a vigorous boil while skimming foam with a ladle, then reduce to a low simmer and cook gently for 70 minutes to build a rich broth.
- 3Season
Remove the cooked brisket, let it cool slightly, then pull it apart along the grain into thin strips.
Strain the broth through a fine mesh sieve, then season with 2 tbsp soup soy sauce and 1 tsp salt.
- 4Finish
Julienne 120g zucchini and stir-fry in a hot pan for 1 to 2 minutes.
Separate 2 eggs, make thin omelets with the yolk and white separately, then cut into fine julienne strips for garnish.
- 5Heat
Cook 400g noodles in boiling water for 4 to 5 minutes until soft, then rub vigorously under cold water to remove starch, and briefly dip in hot water for 10 seconds before draining.
- 6Prep
Arrange the noodles in a bowl, pour generous hot broth over them, then top with brisket strips, zucchini, egg julienne, sliced green onion, and 1 tbsp minced garlic.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Brisket and beef bones simmered for 70 minutes before the broth is finely strained
- Finish cue
- Cook 400g noodles in boiling water for 4 to 5 minutes until soft, then rub vigorously under cold water to remove starch, and briefly dip in hot water for 10 seconds before draining.
- Avoid this
- Add soup soy sauce in stages to avoid over-salting.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
115min, 10 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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