The cool, refreshing, and piquant beef broth is perfect for our weather, and the springy buckwheat noodles that bounce around the tongue just makes me so happy.
💓
Not comparing to the real deal in Korea, Guksu's version wasn't all that bad (I've had worse) after all. Its broth wasn't as tangy as desired, probably influenced by local palates, but there's nothing a shot of vinegar can't solve. What was interesting was the texture of the beef slices—chilling it breaks down the muscle fibres and imparts a certain creaminess to it. The magic of dry aging. 👌
#burpple