Handcrafted by a master noodle maker, these multicolored guksu, or Korean noodles, are infused with clean vegetable flavor. Guksu Master Kim Hyun Kyu started his noodle operation in 1987, wanting to add flavor to basic, bland wheat noodles that only supplemented other recipe components. After years of experimenting with ratios, recipes and aging, Kyu developed vibrant, vegetable-forward twists on the classic noodle. These guksu get their distinctive color-true hues and flavor from garlic chives, sweet pumpkin, beets, and white and black rice. And the ingredients are more than natural food coloring; when cooked, the aromatic noodles impart a subtle but noticeable flavor to dishes and retain a pleasant chew. Try them in pasta dishes, Korean preparations—like bibim-guksu, a spicy noodle stir-fry, or kong-guksu, a cold soy milk soup—or boiled and tossed with oil and sea salt.
Made of wheat, buckwheat, potato or rice, guksu has been in the Korean diet as far back as 6000 B.C., according to historical records. Originally reserved as a special occasion item presented to guests, these noodles have evolved into a staple included in a host of everyday dishes.
We test everything we sell. Here’s how we’d use this.
Boil noodles, stirring occasionally, for 4 to 6 minutes. Drain and rinse immediately with cold water. Serve with toppings or sauce of your choice or simply serve with oil and salt to allow the noodles’ flavor to shine through.
Store in a cool, dry place, out of direct sunlight.
On purchases of $125+ in the contiguous 48 states.
Save up to 40% on items when you purchase 2 or more!
#changethewayyoucook
