Guksu Restaurant 5.23

Our story begins in 1392. Ruled by the mighty Joseon Dynasty, Korea was the cultural pride of Asia. She was home to harmonious people who shared an intimate love for savory cuisine. Unsurprisingly, rice was the nation’s main resource. Quite interestingly, it played a role that went far beyond as a mere source of food. In fact, rice was hallmarked as a tool for politics, the economy, and a cultural symbol. Many kings even personally ran small plantations within the palace compounds. Such was the significance of rice.

This was a glorious period – spanning over 500 years of prosperity, jubilance and high spirits.

As time crept on though, a treacherous force loomed in the air.

A Crippling Rice Shortage

By the early 1900s, the Joseon Dynasty began loosing its grip on Korea. This coincided with the robust growth of the neighbouring Japanese Empire. And very swiftly, Japan annexed Korea as a colony. From then on, the vast rice plantations were leached upon, leaving barely enough for Korea to feed herself.

What more, during World War II, the situation began to worsen. And like many nations, Korea too was trapped in the middle of this tragedy. During the war, Japan further exploited Korean rice fields to feed her soldiers and people. And as the nation was invaded, many of the rice fields were regrettably lost.

A Beacon Of Hope

As the dust from end of the war settled, there came a glimmer, a soothing light at the end of the tunnel. With the end of the Japanese empire, the Americans quickly came in to aid Korea. Part of this was to bring in massive amounts of flour into the country to offset the rice scarcity. And this is where our story begins to ascend.

Living in a small town called Gangseo, located in Seoul, Mdm Park Mi Suk was an innovative and determined woman who survived the war. To cope with the rice shortages afflicting the country, she became involved in a revolutionary process that has cemented itself in Korea’s thrilling food culture.

Using the imported flour, she began revisiting a long forgotten culinary art - Guksu, a Korean specialty noodles. You see, Guksu was first prepared some 4000 years ago - a time long forgotten. And it was something only the Royals could really afford regularly. Only during festivities could the average person dish out the money for Guksu.

If you’re wondering why, flour was a rare commodity for thousands of years.

But this quickly changed once the Americans helped bring in flour in the masses.

With her impressive culinary repertoire, she worked around this rice shortage by preparing her closely guarded Guksu recipe. And in a sentimental display of heart-warming affection, she fed her family and the town’s hungry schools and hospitals. Slowly, the town crawled out from this tragedy – visibly shaken, but stronger. The food of courage as we’ve fondly named it.

She didn’t need a fancy kitchen, or a team of cooks. None of that. Instead, she very humbly achieved these pulsating feats within her small stall – tucked away in a back alley.

Mdm Park was one of many unsung heroines in Korea. No, they didn’t fight in the war. But without their tender selflessness, who else could have raised the children of generations to come? Who else could have painstakingly nourished the sick and the injured back to health?

I ask you, who else could have energized the people with the determination to carry the nation back to the mighty heights she once stood upon proudly?

The year was 1945 when this beacon of hope was lit. And today, it has flourished into a flaming torch, one that just never gives up. One that refuses to stop believing.

GUKSU 1945 – Carrying On The Torch

And finally, we come to the present day. Korea has grown strong once again, and the nation’s love for Guksu has spread across the vast seas. Right at the heart of this is GUKSU 1945, a Korean noodles house that started as a tribute to Mdm Park’s fervor. As a reminder to us all to stay courageous, never to lose sight of home.

And to always remember those who love us dearly.

Seated atop of our noodles house is Executive Chef Kang Heunseong. He is an intriguing person for a variety of reasons. Having graced the the luxurious 5-Star Shilla Hotel and Ritz Carlton Hotel in Seoul for years, Chef Kang brings to GUKSU 1945 an unrivalled wealth of experience. In this time, he continually tempted the world with his authentic Korean menus.

Not only that, Chef Kang is also Mdm Park’s grandson. Yes, the same Mdm Park. He’s both an esteemed chef and a man of true inspiration.

Who else better than him to carry on her legacy?

Singapore’s First Homemade Korean Noodles House

GUKSU 1945’s menu comes straight from the heart of Chef Kang’s family. Passed down from Mdm Park, Chef Kang has added a modern touch to this historical art form. But still, there’s only one way to stay true to all she’s done.

This is why we’ve decided to follow in her footsteps to bring you Guksu from Singapore’s first homemade Korean noodles house. Doing so permits us to help you experience this humbling cuisine with genuine authenticity. We don’t mechanically mass-produce. That wouldn’t do Mdm Park’s memory any justice.

Instead, every dish is freshly made daily, with zero preservatives. This is how it was done in her stall decades ago. And this is how we’re going to do it for you. Of course, this also means that every dish is made healthier, smoother and steaming with flavor. This is, after all, how homemade noodles should be cooked.

Now, here’s something that’s rarely been done. We’re going to give you a peek into how our homemade noodles are actually made.

Using specially imported Korean flour we prepare the dough, before allowing it to rest for a full 24 hours. This is the optimal time frame that softens the dough, and ultimately gives the noodles the bouncy texture many of us have come to crave and enjoy.

The next day, we knead the dough using a thorough 5-step process to ensure the noodles are light, airy and chewy. Once done, we let it rest for 30 minutes. Next, the dough is rolled into a sophisticated noodles making machine that creates each strand perfectly.

Finally, we cover the strands in flour again. This final process ensures the noodles do not stick to each other, completely avoiding an unsightly mess you wouldn’t wish to experience.

5 Dishes You Have To Try

Coming in 3 flavours (Classic, Spicy and Miso) and shapes (So Meon – Thinnest, Jung Meon – Thin, and Kalguksu Meon – Thick), here are 5 dishes you have to try.

Janchi Guksu – Served in a broth made from anchovies, this is a dish that is eaten best with an appetizing sauce made of sesame oil, Korean soy sauce (known as ganjang) and a pinch of chili pepper powder. Historically, Janchi Guksu is associated with auspicious occasions, and is perfect for celebrations of any kind.

Fun fact: In Korea, when someone asks a couple “when are you going to feed us guksu?” they actually mean “when are you going to get married?”

Naeng Meon – Normally served in cold soup or gochujang-based sauce, this dish has been traditionally eaten in winter. This may sound strange. After all, why eat a cold dish in cold weather, right?

Well, back in the celebrated Joseon Dynasty, there were no refrigerators. Because of this, Koreans were only able to make ice in the winter. Hence the tradition.

Bibim Guksu – A spicier variety, this is one meant especially for those who love the sizzle. It comes with a hard-boiled egg, sliced cucumbers and is topped with kimchi.

This is easily one of the most popular traditional dishes in Korea. Because of its unique mixture of cold-but-spicy flavours, Bibim Guksu invigorates the senses. There is nothing like it anywhere else in the world.

Jjajang Meon – While originally from China, Jjajang Meon flew into popularity because of the unique way in which Koreans prepared this dish. This is a mouthwatering dish served with a salty black soybean paste (chunjang) and diced pork.

Kalguksu – In 12th Century Goryeo era, even the rich could only afford this during special occasions because of how expensive flour was. Today though, this dish has come to be loved among Koreans – especially in the summer. These knife-cut noodles are served in a flavorful seafood broth.