The 8th story of Daegu’s representative foods – Nureun guksu
This noodle dish is representative of Daegu, which has the highest consumption of noodles and wheat flour in the entire nation. Daegu is the only area with noodles that use broth made by simmering anchovies in water. Its broth differs from Andong geonjin guksu, which uses soy sauce to make broth without other ingredients, but the noodles of both dishes are made by mixing an appropriate amount of soybean flour in wheat flour and rollingthin and wide, then slicing the noodles and boiling them in anchovy broth. In essence, geonjin guksu and nureun guksu are similar types of noodles, but when preparing the noodles, the noodles of geonjin guksu are drained and washed with cold water to be served with a garnish whereas nureun guksu is boiled in broth and served as is. Nureun guksu is another name for kalguksu, Gyeongsangdo handmade, knife-cut noodles which use a unique broth made only of anchovies without beef or other seafood ingredients. It was very popular in 1960s and 1970s, encouraged by governmental attempts to reduce national rice consumption. The back street of Migliore was renowned for handmade knife-cut noodles at one time, and there were other popular combination menus like one bottle of soju (hard Korean alcohol) with amppong (pork blood sausage dish), which was great on a cool night.
We visited 35 year old Nureun guksu restaurant last year.
Since this place is really busy at lunch time, we got there at dinner time around 6:30.
We ordered Nureun guksu and Spicy guksu.
This is how the dish looks like. It comes with boiled barley.
Kimchi, pepper, Onion…
Doenjang and soy sauce.
Mushrooms an sesame seeds on top
This is a spicy noodle.