Korean noodles are

noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, In ...

s or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' in

hanja Hanja (Hangul: ; Hanja: , ), alternatively known as Hancha, are Chinese characters () used in the writing of Korean. Hanja was used as early as the Gojoseon period, the first ever Korean kingdom. (, ) refers to Sino-Korean vocabulary, ...

character. Preparations with noodles are relatively simple and dates back to around BC 6000 to BC 5000 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 ''Kal-guksu'' * (; ; ) is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its ...

'' (knife-cut noodles), ''

kongguksu ''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodles, Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with wheat flour ...

'' (noodles with a cold soybean broth) among others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and

pheasant Pheasants ( ) are birds of several genera within the family Phasianidae in the order Galliformes. Although they can be found all over the world in introduced (and captive) populations, the pheasant genera native range is restricted to Eurasia ...

broth, was regarded as the top quality noodle dish. ''Naengmyeon'', with a cold soup mixed with dongchimi (watery

radish The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw ...

kimchi) and beef brisk broth, was eaten in court during summer.

Noodles by ingredients

* Dangmyeon (당면; cellophane noodles) - made from sweet potato starch * Memil guksu (메밀국수) - buckwheat noodles similar to Japanese soba noodles *

Gogi-guksu Gogi-guksu () is one of the traditional foods of the Jeju Province (Jeju-do), South Korea. It is a soup prepared with pork and noodles, and served with garnishes. It is similar to Vietnamese Pho. Because of poor soil conditions in Jeju Provi ...

(고기국수) - Noodle soup of Jeju Province made with sliced pork * Olchaengi guksu (올챙이국수) - noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province * Gamja guksu (감자국수) - noodles made from a mixture of potato starch,

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

, and glutinous rice flour * Gamjanongma guksu (감자농마국수) - noodles made from potato starch that have a very chewy texture. It is a local specialty of

Hwanghae Province Hwanghae Province (''Hwanghae-do'' ) was one of the Eight Provinces of Korea during the Joseon era. Hwanghae was located in the northwest of Korea. The provincial capital was Haeju. The regional name for the province was Haeseo. History In 139 ...

* 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. * Dotori guksu (도토리 국수)- noodles made from acorn flour * Chilk guksu (칡국수) - noodles made from kudzu and buckwheat * Ssuk kalguksu (쑥칼국수) - noodles made from '' Artemisia princeps'' and wheat flour * Hobak guksu (호박국수) - noodles made from pumpkin and wheat flour * Kkolttu guksu (꼴뚜국수) - noodles made from buckwheat flour and wheat flour * Cheonsachae (천사채) - half-transparent noodlesphoto
/sup> made from the jelly-like extract left after steaming

kelp Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwa ...

, 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.

Noodle dishes

Banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...

* Japchae - Sweet potato noodles ( cellophane noodles) stir-fried with thinly sliced beef and vegetables; it may be served either hot or cold.

Warm noodle soups

* Janchi guksu - wheat flour noodles in a light broth made with

anchovy An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 1 ...

and optionally

or beef broth. It is served with a sauce made with

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

, soy sauce, scallions and a small amount of chili pepper powder. Thinly sliced '' jidan'' (지단), or fried egg, gim, and

zucchini The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are st ...

are topped on the dish for garnish. The name is derived from the word ''janchi'' (잔치, feast or banquet) in

Korean Korean may refer to: People and culture * Koreans, ethnic group originating in the Korean Peninsula * Korean cuisine * Korean culture * Korean language **Korean alphabet, known as Hangul or Chosŏn'gŭl **Korean dialects and the Jeju language ** ...

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. *

Kalguksu ''Kal-guksu'' * (; ; ) is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer. Its ...

- 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 ''Gomguk'' (), ''gomtang'' * (), or beef bone soup refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame.cartilage. *

Jjamppong ''Jjamppong'' () is a Korean Chinese noodle soup with red, spicy seafood- or pork-based broth flavored with '' gochugaru'' (chili powder). Common ingredients include onions, garlic, Korean zucchini, carrots, cabbages, squid, mussels, and pork. ...

(짬뽕) - wheat flour noodles in a spicy broth including vegetables and seafood. *

Jjapaguri Jjapaguri or Chapaguri ( ko, 짜파구리), also known in English as ram-don, is a Korean noodle dish made by a combination of Chapagetti and Neoguri, two types of instant noodles produced by Nongshim. Irene Jiang of ''Insider'' described it as ...

(ram-don)

Cool noodle dishes

* 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 ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

are added as garnishes.

Makguksu ''Mak-guksu'' * () or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. It is a local specialty of the Gangwon province of South Korea, and its capital city, ...

- buckwheat noodle soup, especially popular in Gangwon-do province and its capital city, Chuncheon * 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 ''Dongchimi'' is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine in Korean cuisine. As the name ''dong'' (hangul: 동; hanja: 冬; literally "winter") and '' ...

''. Vinegar or

mustard Mustard may refer to: Food and plants * Mustard (condiment), a paste or sauce made from mustard seeds used as a condiment * Mustard plant, one of several plants, having seeds that are used for the condiment ** Mustard seed, seeds of the mustard p ...

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) is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish () made with the noodles and vegetables. can add many vegetables such as cabbage and bean sprouts. The spicy an ...

(쫄면) - similar to ''bibim naengmyeon'' but the noodles are more chewy. It is a representative dish of Incheon * Milmyeon (밀면) - A dish unique to Busan, derived from '' naengmyeon'' *

Kongguksu ''Kong-guksu'' * () or noodles in cold soybean soup is a seasonal Korean noodles, Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with wheat flour ...

(콩국수) - wheat flour noodles in a bowl of cold

soy milk Soy milk (simplified Chinese: 豆浆; traditional Chinese: 豆漿) also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a sta ...

broth * Jatguksu (잣국수) - wheat flour or buckwheat noodles in a bowl of cold broth made from ground

pine nut Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trad ...

s and water. It is a local specialty of

Gapyeong Gapyeong County is a county in Gyeonggi Province, South Korea. It was the scene of the Battle of Kapyong, a major battle of the Korean War. Administrative Region and Language Gapyeong County has one eup and five myeon, and its population is ...

Gyeonggi Province Gyeonggi-do (, ) is the most populous province in South Korea. Its name, ''Gyeonggi'', means "京 (the capital) and 畿 (the surrounding area)". Thus, ''Gyeonggi-do'' can be translated as "Seoul and the surrounding areas of Seoul". Seoul, the na ...

. The recipe is quite similar to ''kongguksu'', but the dish has cleaner and more savory taste. * Dongchimi guksu (동치미국수) - wheat or buckwheat noodles in a bowl of cold ''

''.

References

External links

{{Noodles