Korean noodles are
noodles or noodle dishes in
Korean cuisine, and are collectively referred to as guksu in
native Korean or myeon in
hanja character[clarification needed]. Preparations with noodles are relatively simple and dates back to around 6000
BCE to 5000 BCE in Asia. In Korea, traditional noodle dishes are onmyeon (beef broth-based noodle soup), called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others. In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and
pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi (watery
radish kimchi) and beef brisk broth, was eaten in court during summer.[1]
Gamjanongma guksu (감자농마국수) - noodles made from potato starch that have a very chewy texture. It is a local specialty of
Hwanghae Province[4]
Milguksu (밀국수) - wheat flour noodles. While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, so wheat noodles did not become a daily food until 1945.[1][5]
Hobak guksu (호박국수) - noodles made from
pumpkin and wheat flour[9]
Kkolttu guksu (꼴뚜국수) - noodles made from buckwheat flour and wheat flour[10]
Cheonsachae (천사채) - half-transparent noodlesphoto made from the jelly-like extract left after steaming
kelp, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.[11]
Japchae - Sweet potato noodles (
cellophane noodles) stir-fried with thinly sliced beef and vegetables; it may be served either hot or cold.[12]
Warm noodle soups
Janchi guksu - wheat flour noodles in a light broth made with
anchovy and optionally
kelp or beef broth. It is served with a sauce made with
sesame oil,
soy sauce, scallions and a small amount of chili pepper powder. Thinly sliced jidan (지단), or fried egg,
gim, and
zucchini are topped on the dish for garnish. The name is derived from the word janchi (잔치, feast or banquet) in
Korean because the dish was specialty foods for birthdays, weddings or auspicious occasions because the long, continuous shape was thought to be associated with the bliss for longevity and long-lasting marriage.[1][13]
Kalguksu - knife-cut wheat flour noodles served in a large bowl with seafood-based broth and other ingredients
Gomguksu (곰국수) - wheat flour noodles in a broth of
gomguk or gomtang which is made from boiling beef bones or
cartilage.
Jjamppong (짬뽕) - wheat flour noodles in a spicy broth including vegetables and seafood.
Bibim guksu - thin wheat flour noodles served with a spicy sauce made from gochujang and
vinegar. Half a hard-boiled egg, thinly sliced
cucumber, and sometimes chopped
kimchi are added as garnishes.
Naengmyeon - thin buckwheat noodles either served in a cold soup or served with a gochujang-based sauce; the noodles and other vegetable ingredients are stirred together by the diner. It is originally a winter dish, and a local specialty of the Ibuk region (이북지방, nowadays the area of North Korea).
Mul naengmyeon - literally "water cold noodles." It is served in a bowl of a tangy cold to lukewarm soup, not typically served as cold as its South Korean counterparts, made with beef broth or dongchimi. Vinegar or
mustard sauce can be added to taste.
Bibim naengmyeon - literally "mixed cold noodles." It is served with no broth but mixed with the spicy, tangy sauce called chogochujang, made from gochujang, vinegar, and sugar.
Jjolmyeon (쫄면) - similar to bibim
naengmyeon but the noodles are more chewy. It is a representative dish of
Incheon
Kongguksu (콩국수) - wheat flour noodles in a bowl of cold
soy milk broth
Jatguksu (잣국수) - wheat flour or buckwheat noodles in a bowl of cold broth made from ground
pine nuts and water. It is a local specialty of
Gapyeong,
Gyeonggi Province. The recipe is quite similar to kongguksu, but the dish has cleaner and more savory taste.[14]
Dongchimi guksu (동치미국수) - wheat or buckwheat noodles in a bowl of cold dongchimi.
Korean noodles are
noodles or noodle dishes in
Korean cuisine, and are collectively referred to as guksu in
native Korean or myeon in
hanja character[clarification needed]. Preparations with noodles are relatively simple and dates back to around 6000
BCE to 5000 BCE in Asia. In Korea, traditional noodle dishes are onmyeon (beef broth-based noodle soup), called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others. In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and
pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi (watery
radish kimchi) and beef brisk broth, was eaten in court during summer.[1]
Gamjanongma guksu (감자농마국수) - noodles made from potato starch that have a very chewy texture. It is a local specialty of
Hwanghae Province[4]
Milguksu (밀국수) - wheat flour noodles. While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, so wheat noodles did not become a daily food until 1945.[1][5]
Hobak guksu (호박국수) - noodles made from
pumpkin and wheat flour[9]
Kkolttu guksu (꼴뚜국수) - noodles made from buckwheat flour and wheat flour[10]
Cheonsachae (천사채) - half-transparent noodlesphoto made from the jelly-like extract left after steaming
kelp, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.[11]
Japchae - Sweet potato noodles (
cellophane noodles) stir-fried with thinly sliced beef and vegetables; it may be served either hot or cold.[12]
Warm noodle soups
Janchi guksu - wheat flour noodles in a light broth made with
anchovy and optionally
kelp or beef broth. It is served with a sauce made with
sesame oil,
soy sauce, scallions and a small amount of chili pepper powder. Thinly sliced jidan (지단), or fried egg,
gim, and
zucchini are topped on the dish for garnish. The name is derived from the word janchi (잔치, feast or banquet) in
Korean because the dish was specialty foods for birthdays, weddings or auspicious occasions because the long, continuous shape was thought to be associated with the bliss for longevity and long-lasting marriage.[1][13]
Kalguksu - knife-cut wheat flour noodles served in a large bowl with seafood-based broth and other ingredients
Gomguksu (곰국수) - wheat flour noodles in a broth of
gomguk or gomtang which is made from boiling beef bones or
cartilage.
Jjamppong (짬뽕) - wheat flour noodles in a spicy broth including vegetables and seafood.
Bibim guksu - thin wheat flour noodles served with a spicy sauce made from gochujang and
vinegar. Half a hard-boiled egg, thinly sliced
cucumber, and sometimes chopped
kimchi are added as garnishes.
Naengmyeon - thin buckwheat noodles either served in a cold soup or served with a gochujang-based sauce; the noodles and other vegetable ingredients are stirred together by the diner. It is originally a winter dish, and a local specialty of the Ibuk region (이북지방, nowadays the area of North Korea).
Mul naengmyeon - literally "water cold noodles." It is served in a bowl of a tangy cold to lukewarm soup, not typically served as cold as its South Korean counterparts, made with beef broth or dongchimi. Vinegar or
mustard sauce can be added to taste.
Bibim naengmyeon - literally "mixed cold noodles." It is served with no broth but mixed with the spicy, tangy sauce called chogochujang, made from gochujang, vinegar, and sugar.
Jjolmyeon (쫄면) - similar to bibim
naengmyeon but the noodles are more chewy. It is a representative dish of
Incheon
Kongguksu (콩국수) - wheat flour noodles in a bowl of cold
soy milk broth
Jatguksu (잣국수) - wheat flour or buckwheat noodles in a bowl of cold broth made from ground
pine nuts and water. It is a local specialty of
Gapyeong,
Gyeonggi Province. The recipe is quite similar to kongguksu, but the dish has cleaner and more savory taste.[14]
Dongchimi guksu (동치미국수) - wheat or buckwheat noodles in a bowl of cold dongchimi.