Description

OTTOGI Wheat Noodle – Regular Round

OTTOGI wheat noodle, Regular Round size is served in countless variations. Relatively thin but yet wide noodles, made from wheat flour and salt. Known as ‘Birthday Noodle’ since old times in Korea, it has been customary to eat this noodle for a birthday. Korea has a long history of noodle making and eating. This gem called “guksu” or “Myeon” are traditionally a long noodle symbolizeds a long life, so serving it to someone on their birthday expresses your desire that they live long and happily.

The secret of the popularity of OTTOGI Wheat noodle – Regular Round size in the know-how of kneading and drying, such as the flour mixing ratio unique to the ‘old-fashioned noodles’ and the multi-hydration hand-made noodle. It is aged for a long time at an appropriate temperature so that the noodles are chewy and soft, and the thickness of the noodles is uniform and cooked. Using the finest unbleached wheat flour, it has a light and savory taste.

Used as speciality foods for special occasions, wheat noodles also contain more fiber and vitamins than regular noodles. OTTOGI Wheat Noodle – Regular Round still hold an elastic, durable, and soft texture. so it is easy to digest. OTTOGI Wheat Noodle – Regular Round is used in Korean cuisine and Asian cuisine to make a hot and cold dish in the four seasons.

Bibim Guksu (Spicy Cold Noodles)

• 8 ounces OTTOGI Wheat Noodle – Regular Round
• 1 small cucumber (about 3 ounces)
• 1 small carrot (about 3 ounces)
• 2 ounces red cabbage leaves
• 2 ounces lettuce leaves
• 1/2 cup thinly sliced kimchi
• 1 boiled egg – optional
• 1 tablespoon OTTOGI Sesame Oil
• 2 teaspoons OTTOGI Roasted Sesame

Sauce

• 3 tablespoons Korean chili pepper paste, gochujang
• 1 tablespoon Korean chili pepper flakes, gochugaru
• 1 teaspoon OTTOGI Mustard Paste
• 2 tablespoons sugar adjust to taste
• 2 tablespoons OTTOGI Apple Vinegar adjust to taste
• 1 tablespoon Maeil Jin Soy Sauce
• 1 clove garlic minced
• 2 tablespoons soft drink (such as ginger ale, Sprite, etc.), apple juice, orange juice, or 1 tablespoon of Korean plum syrup (maesilcheong) optional

1. Mix all sauce ingredients and keep it cool in the fridge. The sauce can be prepared ahead of time, and it will keep well for up to 2 weeks.
2. Julienne the cucumber, carrot and red cabbage. Thinly slice the lettuce. Keep them cool in the fridge or in ice water (drain well before using) if you like.
3. Bring a medium pot of water to a boil. Cook the noodles according to the package instructions. Drain quickly and shock in cold water to stop cooking.
4. Drain and rinse in icy cold water until the noodles are very cold. Make two one-serving size mounds. Place the mounds in a colander to drain.
5. Place the noodles in the middle of the serving bowl and nicely arrange the cold vegetables over the noodles. Drizzle the sesame oil over, sprinkle with the sesame seeds, and place a half of boiled egg on top. The sauce can be served on top or separately.
6. Alternatively, you can toss it all together before serving. Mix the noodles well with the sauce, add the sesame oil and vegetables, and toss well. Sprinkle with the sesame seeds and place a half of boiled egg on top.