by Andy Tran | Chief Editor | email@example.com
Gook-soo [gu:k - su:] is the Korean word for ‘noodle’.
Depending on how it’s prepared, you can categorize it into two main types. First one is the ‘Bibim Gook-Soo’ and the second one is ‘Mool Gook-soo’.
Bibim Gook-soo is mixed in thick sauce (usually spicy pepper-paste sauce) with fresh vegetables and other ingredients.
On the other hand, Mool Gook-soo is prepared in hot or cold broth, usually with cooked vegetables and other ingredients.
The Royal Palace, the new Korean BBQ buffet on Royal Lane in Korea Town, has added a trio of Korean Mool Gook-soo to its menu. All three are some of the most popular summer time favorites among Koreans. Here they are.
▲ Janchi Goo-soo, picture not specific to Royal Palace menu
Janchi Gook-soo = ‘Janchi’ means ‘banquet’. And as the name suggests, it’s traditionally served at a banquet such as Korean wedding and etc.
Janchi Gook-soo is prepared in a light broth made from anchovy and sometimes also Dasima (kombu). Beef broth may be substituted for the anchovy broth.
It is served with a sauce made from sesame oil, soy sauce, and small amounts of chili pepper powder and scallions. Toppings such as thinly sliced fried egg, slices of seaweed, and zucchini are added on top as garnishes.
▲ Kong Goo-soo, picture not specific to Royal Palace menu
Kong Gook-soo = It’s a summer time favorite, served in a cold soy milk broth. Fresh toppings such as boiled egg, sliced cucumber and tomato are added. Ice cubes are usually added to maximize the coldness of the broth.
▲Yeolmu Gook-soo, picture not specific to Royal Palace menu
Yeolmu Gook-soo = It is Gook-soo served in Yeolmu Kimchi. Yeolmu Kimchi is the type of Kimchi that is made of young summer radish in spicy water base. You basically pour Yeolmu Kimchi in a bowl of noodles to make Yeolmu Gook-soo. Very strong Kimchi flavor!
Royal Palace Korean BBQ
2254 Royal Ln. Suite 100, Dallas, TX 75229