Korean noodles arenoodles or noodle dishes inKorean cuisine, and are collectively referred to asguksu innative Korean ormyeon inhanja character[clarification needed]. The earliest noodles in Asia originate fromChina, and date back 4,000 years ago.[1] In Korea, traditional noodle dishes areonmyeon (beef broth-based noodle soup), calledguksu 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 andpheasant broth, was regarded as the top quality noodle dish.Naengmyeon, with a cold soup mixed with dongchimi (wateryradish kimchi) and beef brisk broth, was eaten in court during summer.[2]
Gamjanongma guksu (감자농마국수) – noodles made from potato starch that have a very chewy texture. It is a local specialty ofHwanghae Province[5]
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.[2][6]
Hobak guksu (호박국수) – noodles made frompumpkin and wheat flour[10]
Kkolttu guksu (꼴뚜국수) – noodles made from buckwheat flour and wheat flour[11]
Cheonsachae (천사채) – half-transparent noodlesphoto made from the jelly-like extract left after steamingkelp, 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 beneathsaengseon hoe (sliced raw fish).Cheonsachae has a chewy texture and is low in calories.[12]
Janchi guksu – wheat flour noodles in a light broth made withanchovy and optionallykelp or beef broth. It is served with a sauce made withsesame oil,soy sauce, scallions and a small amount of chili pepper powder. Thinly slicedjidan (지단), or fried egg,gim, andzucchini are topped on the dish for garnish. The name is derived from the wordjanchi (잔치, feast or banquet) inKorean 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.[2][14]
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 ofgomguk or gomtang which is made from boiling beef bones orcartilage.
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 fromgochujang andvinegar. Half a hard-boiled egg, thinly slicedcucumber, and sometimes choppedkimchi are added as garnishes.
Naengmyeon – thin buckwheat noodles either served in a cold soup or served with agochujang-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 ordongchimi. Vinegar ormustard 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 calledchogochujang, made fromgochujang, vinegar, and sugar.
Jjolmyeon (쫄면) – similar tobibimnaengmyeon but the noodles are more chewy. It is a representative dish ofIncheon
Kongguksu (콩국수) – wheat flour noodles in a bowl of coldsoy milk broth
Jatguksu (잣국수) – wheat flour or buckwheat noodles in a bowl of cold broth made from groundpine nuts and water. It is a local specialty ofGapyeong,Gyeonggi Province. The recipe is quite similar tokongguksu, but the dish has cleaner and more savory taste.[15]
Dongchimi guksu (동치미국수) – wheat or buckwheat noodles in a bowl of colddongchimi.
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