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Korean Food: Noodles and Noodle Dishes |
| Noodle lovers will feel right at home in Korea. The country has many noodle shops, selling products which are as good as any noodles in the world. Korean noodles are made from either buckwheat or regular wheat flour. The most prized are the thin, brownish ,buckwheat noodles which are served in soups based on beef, poultry, or anchovy stock. |
Bibim Naengmyon (Spicey Buckwheat Noodles)
Pibim naengmyeon is also called Hamheungshik naengmyeon (Hamheung is famous in North Korea for being extremely cold.) The noodles are served with a hot sauce of red pepper paste, sesame oil, and garlic. How to eat: Served with water kimchi and hot beef consomme. Add Asian mustard according to taste.
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Bibimguksu (Noodles mixed with seasoned hot pepper paste) 
Instead of broth, add hot pepper paste with various other seasonings and mixed. Half slice of boiled egg, and thin sliced cucumber are usually added on the top.
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Guksu (Wheat Flour Noodles)
The simplest of Korean noodles dishes, wheat flour noodles are cooked and served in an anchovy soup with cabbage kimchi. This is one of the cheapest noodle dishes in Korea. You can easily find street venders at traditional markets selling this dish. Garnishes include gidan (thinly sliced, pan-fried egg yolks and egg whites). Thin sliced cucumbers are served with cold noodles, and stir fried zucchini come with warm noodles. A seasoning sauce flavored with anchovies and kelp is served with this dish. How to eat: Served with kimchi.
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Hoe Naengmyon (Buckwheat Noodles with Raw Fish) 
Buckwheat noodles are covered with sliced raw fish with hot vinegar and pepper sauce. How to eat: Add Asian mustard according to taste.
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Japchae (Mixed Vegetables with Noodles)
This dish is very common at Korean celebration parties and special occassions. Chapchae is a well-loved Korean dish which incorporates virtually any selection of vegetables. Those in season have the best flavor. Vegetables are fried seperately in a minimal amount of oil. Other ingredients can include match stick-sliced beef and vermicelli noodles (made from potatoes and sweet potatoes). When each ingredient has been fried and the noodles cooked and cut into short lengths, all the ingredients are combined, sauteed quickly, and seasoned with soy sauce, sesame oil, and sugar.
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Jjol-myeon (Thick Noodles mixed with fresh vegetables) 
This dish was first introduced in the early 1970s in Incheon. Now this is one of Incheon's representative dishes and is popular among young people. Mix thick noodles with hot pepper paste and various other seasonings and add various fresh vegetables, such as bean sprouts, cucumbers, and carrots.
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Kalguksu (Handmade Noodles)
The dough for the noodles in this dish are made from wheat flour and dried raw soybean flour. The dough is spread thin and sliced to make thin noodles which are boiled in water. The mixture is seasoned with a sauce made of soy sauce, sesame salt, green onions, garlic, sesame oil, and pepper powder. Other versions include makkuksu and naengkongkuksu. Usually served with baechu kimchi and kkaktugi.
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Makguksu (Buckwheat Noodles with Clear Chicken Soup) 
This recipe calls for a higher ratio of buckwheat flour to potato flour in the noodle dough. The noodles are seasoned with hot pepper paste (goch'ujang). Chicken broth and kimchi soup accompany it. How to eat: Often served with nokdu-jeon (mung bean pancakes) or kamja-jeon (potato pancakes).
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Mul Naengmyon (Watery Buckwheat Noodles)
Mulnaengmyeon is also called P'yeongyangshik naengmyeon which is the style from P'yeongyang (North Korea's capital). Its broth is closer to water. How to eat: Add Asian mustard according to taste.
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Naengkongguksu (Noodles in Soy Bean Water) 
Naengkongkuksu incorporates noodles in a soup base which is made from cooked and ground soy beans and seasoned with salt.
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Naengmyeon (Cold Noodles in Soup)
This noodle dish is perfect for the hottest days of summer. naengmyeon is easy to digest and cooling to eat. A dough made from buckwheat and potato flour is cut into slender noodles and boiled while very fresh. The strained noodles are added to a chilled broth made of chicken stock or water from dong chimi (winter white water kimchi). It is garnished with sliced beef or pork, a boiled half egg, slices of of Asian pear, sliced sour kimchi, and sliced cucumber. Sometimes sauce can be added, which is made of pepper paste, pepper powder, soy sauce, chopped onions, garlic, and vinegar. Verisons include mulnaengmyeon, pibim naengmyeon, and hoe naengmyeon. How to eat: Add Asian mustard according to taste.
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Ramyeon (Ramyon) 
Among Korean noodle dishes, ramyeon is probably the most recognizable to foreigners. The freeze dried packages of thin noodles to mix in boiling water with spices look just like the varieties available in Japan and the rest of the world.
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Ssalguksu (Rice Noodle) 
The noodle is made from rice. Mostly known as Vietnamese noodle.
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Udong (Japanese Noodles)
This dish is similar to the Japanese noodle dish, U-dong. The noodles are thicker than those used in other Korean noodle dishes.
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