Korean noodles

Noodles in Korean cuisine

Korean noodles

Japchae, a Korean dish of stir-fried cellophane noodles

Type| Noodle
Place of origin| Korea
Korean name
Hangul|

RR| guksu
MR| kuksu
Alternate name
Hangul|

Hanja|

RR| myeon
MR| myŏn

*   Media: Korean noodles

This article is part of a series on

Korean cuisine
한국 요리
조선 료리

Staples

* Bap
* Bibimbap
* Bokkeum-bap
* Gukbap
* Juk
* Mieum
* Guksu
* Naengmyeon
* Mandu

Ancillaries

Pickled dishes

* Jangajji
* Jeotgal
* Kimchi
* Baek-kimchi
* Dongchimi
* Kkakdugi
* Nabak-kimchi

Soups and stews

* Guk
* Tang
* Jeongol
* Jijimi
* Jjigae

Banchan

* Bokkeum
* Buchimgae
* Jeon
* Bugak
* Gui
* Hoe
* Jjim
* Jokpyeon
* Jorim
* Muk
* Namul
* Pyeonyuk
* Po
* Seon
* Ssam

Desserts

Hangwa

* Dasik
* Gwapyeon
* Jeonggwa
* Kkultarae
* Suksilgwa
* Yakbap
* Yeot
* Yeotgangjeong
* Yugwa
* Gangjeong
* Hangwa
* Yumilgwa
* Mandugwa
* Taraegwa
* Yakgwa

Tteok

* Baekseolgi
* Bupyeon
* Gyeongdan
* Injeolmi
* Jeolpyeon
* Jeungpyeon
* Mujigae-tteok
* Siru-tteok
* Songpyeon

Drinks

List of Korean drinks

* Cha
* Hwachae
* Sikhye
* Sul (alcoholic drinks)
* Sujeonggwa

Condiments

* Doenjang
* Ganjang
* Gukganjang
* Eoganjang
* Gochujang
* Honey
* Cheong
* Mustard sauce
* Oil
* Perilla oil
* Sesame oil
* Ssamjang
* Vinegar
* Persimmon vinegar
* Rice vinegar

Utensils

* Dolsot
* Onggi
* Siru
* Sujeo
* Ttukbaegi
* Gamasot

Other

* Kimchi Field Museum
* Kimchi refrigerator
* List of Korean dishes
* North Korean cuisine
* Korean regional cuisine
* Korean Chinese cuisine
* Korean royal court cuisine
* Korean barbecue

* v
* t
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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]. The earliest noodles in Asia originate from China, and date back 4,000 years ago.[1] 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.[2]

## Noodles by ingredients

[edit]

Memil guksu

* Dangmyeon (당면; cellophane noodles) – made from sweet potato starch
* Memil guksu (메밀국수) – buckwheat noodles similar to Japanese soba noodles
* Gogi-guksu (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[3]
* Gamja guksu (감자국수) – noodles made from a mixture of potato starch, rice flour, and glutinous rice flour[4]
* Gamjanongma guksu (감자농마국수) – noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae 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]
* Dotori guksu (도토리 국수)– noodles made from acorn flour[7]
* Chilk guksu (칡국수) – noodles made from kudzu and buckwheat[8]
* Ssuk kalguksu (쑥칼국수) – noodles made from Artemisia princeps and wheat flour[9]
* Hobak guksu (호박국수) – noodles made from pumpkin 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 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.[12]

## Noodle dishes

[edit]

### Banchan

[edit]

* Japchae – Sweet potato noodles (cellophane noodles) stir-fried with thinly sliced beef and vegetables; it may be served either hot or cold.[13]

### Warm noodle soups

[edit]

Janchiguksu

* 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.[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 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.
* Jjapaguri (ram-don)

### Cool noodle dishes

[edit]

Kongguksu

* 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.

Chuncheon makguksu

* Makguksu – buckwheat noodle soup, especially popular in Gangwon 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. 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
* Milmyeon (밀면) – A dish unique to Busan, derived from naengmyeon
* 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.[15]
* Dongchimi guksu (동치미국수) – wheat or buckwheat noodles in a bowl of cold dongchimi.

## See also

[edit]

* Korea portal
* South Korea portal
* Food portal

* Chinese noodles
* Japanese noodles
* Korean cuisine
* Vietnamese cuisine
* List of noodles
* List of noodle dishes
* Noodle soup

## References

[edit]

1. ^ Lu, Houyuan; Yang, Xiaoyan; Ye, Maolin; Liu, Kam-Biu; Xia, Zhengkai; Ren, Xiaoyan; Cai, Linhai; Wu, Naiqin; Liu, Tung-Sheng. "Millet noodles in Late Neolithic China". Nature. 437 (7061): 967–968\. doi:10.1038/437967a. ISSN 1476-4687.
2. ^ a b c 국수 [Noodle (guksu)] (in Korean). Doosan Encyclopedia.[permanent dead link]
3. ^ 올챙이국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
4. ^ 감자국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
5. ^ 감자농마국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
6. ^ 국수 [Noodle (guksu)] (in Korean). Nate / Encyclopedia of Korean Culture. Archived from the original on 10 June 2011.
7. ^ 도토리국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
8. ^ 칡국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
9. ^ 쑥칼국수 (in Korean). Doosan Encyclopedia. Archived from the original on 16 November 2006.
10. ^ 호박국수 (in Korean). Doosan Encyclopedia. Archived from the original on 16 November 2006.
11. ^ 꼴두국수 (in Korean). Doosan Encyclopedia. Archived from the original on 16 November 2006.
12. ^ 천사채 (in Korean). Doosan Encyclopedia.[permanent dead link]
13. ^ See a recipe at http://www.eatdangerously.com/newfood/recipe_jap_chae.htm
14. ^ Lee Seong-hui (이성희). "Janchi guksu, blessing for longevity (장수를 기원하는 '잔치국수)" (in Korean). dtnews24.
15. ^ 잣국수 (in Korean). Doosan Encyclopedia.[permanent dead link]

## External links

[edit]

Media related to Korean noodles at Wikimedia Commons

* v
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Noodles

Variants|

| Chinese|

* Biangbiang noodles
* Cellophane noodles
* Cumian
* Jook-sing noodles
* Juanfen
* Knife-cut noodles
* Lamian
* Lai fun
* Migan
* Mixian
* Misua
* Mung bean sheets
* Oil noodles
* Rice noodles
* Rice vermicelli
* Saang mein
* Shahe fen
* Shrimp roe noodles
* Silver needle noodles
* Yi mein
* Youmian

|

European|

* Halušky
* Schupfnudel
* Spätzle
* Pasta

Japanese|

* Hiyamugi
* Instant noodles
* Shirataki noodles
* Soba
* Sōmen
* Udon

Jewish & Israeli|

* Farfel
* Lokshen
* Ptitim
* Varnishkes

Korean|

* Cheonsachae
* Dangmyeon
* Dotori-guksu
* Garak-guksu
* Jjolmyeon
* Memil-guksu
* Somyeon
* Sujebi

Thai|

* Khanom chin

Dishes|

| Bruneian,
Malaysian

Singaporean|

* Bihun goreng
* Curry mee
* Char kway teow
* Hae mee
* Katong Laksa
* Kolo mee
* Laksa
* Lor mee
* Mee goreng
* Mee bandung Muar
* Mee pok
* Mee siam
* Mee Jawa
* Mee tauhu
* Satay bee hoon

|

Burmese|

* Kat kyi kaik
* Khauk swè thoke
* Kya zan hinga
* Kyay oh
* Meeshay
* Mohinga
* Mont di
* Nan gyi thohk
* Ohn no khao swè
* Sigyet khauk swè

Cambodian|

* Kuyteav
* Num banhchok

Central Asian
/ Turkic|

* Beshbarmak
* Kesme
* Laghman

Chinese|

* Ants climbing a tree
* Banmian
* Beef chow fun
* Beef noodle soup
* Chow mein
* Crossing-the-bridge noodles
* Dandan noodles
* Hokkien mee
* Hot dry noodles
* Kaomianjin
* Liangpi
* Lo mein
* Mee pok
* Millinge
* Shanghai fried noodles
* Wonton noodles
* Zhajiangmian
* Ganmianpi

Indonesian|

* Bakmi
* Bihun goreng
* I fu mie
* Ketoprak
* Kwetiau ayam
* Kwetiau goreng
* Kwetiau sapi
* Laksa
* Lakso
* Mie aceh
* Mie ayam
* Mie bakso
* Mie Bangladesh
* Mie caluk
* Mie cakalang
* Mie celor
* Mie gomak
* Mie goreng
* Mie jawa
* Mie kangkung
* Mie kari
* Mie kering
* Mie koclok
* Mie kocok
* Mie rebus
* Soto ayam
* Soto mie
* Tekwan

Japanese|

* Aburasoba
* Taiwan mazesoba
* Champon
* Harusame saifun
* Ramen
* Sara udon
* Tantanmen
* Tokoroten
* Tsukemen
* Yaki udon
* Yakisoba

Jewish & Israeli|

* Jewish chicken noodle soup
* Kasha varnishkes
* Kugel
* Kugel Yerushalmi
* Lokshen mit kaese
* Noodle kugel

Korean|

* Bibim-guksu
* Garak-guksu
* Gogi-guksu
* Jajangmyeon
* Janchi-guksu
* Japchae
* Jat-guksu
* Jjamppong
* Jjapaguri (ram-don)
* Kal-guksu
* Kong-guksu
* Mak-guksu
* Milmyeon
* Naengmyeon
* Ramyeon

Philippines|

* Batchoy
* Maki mi
* Mami
* Odong
* Pancit buko
* Pancit bihon
* Pancit choca
* Pancit estacion
* Pancit kinalas
* Pancit lomi
* Pancit Malabon
* Pancit Molo
* Shing-a-ling
* Pancit sotanghon
* Sopa de fideo

Taiwanese|

* A-gei
* Eel noodles
* Oyster vermicelli
* Pumpkin rice vermicelli
* Ta-a mi
* Taiwanese beef noodle soup

Thai|

* Bami
* Kuai tiao
* Khao soi
* Mi krop
* Nam ngiao
* Kuaitiao nam tok
* Pad kee mao
* Pad see ew
* Pad thai
* Rat na

Vietnamese|

* Bánh canh
* Bánh cuốn
* Bánh hỏi
* Bún bò Huế
* Bún mắm
* Bún ốc
* Bún riêu
* Bún thịt nướng
* Cao lầu
* Mì
* Mì Quảng
* Phở
* Bún chả

Others|

* Feu
* Fried noodles
* Thukpa

Instant noodle
brands|

* Imperial Big Meal
* Indomie
* Koka
* Lucky Me!
* Maggi
* Mama
* Maruchan
* Master Kong
* Mie Sedaap
* Mr. Noodles
* Nissin Foods
* Chikin Ramen
* Cup Noodles
* Demae Ramen
* Top Ramen
* Pot
* Prima Taste
* Prince Noodles
* Samyang Ramen
* Sapporo Ichiban
* Science Noodles
* Shin Ramyun
* Smith & Jones
* Super
* The Nation's
* TTL Hua Tiao Chicken Noodles
* Wai Wai
* Wei Lih Men

List articles|

* Noodles
* Instant
* Noodle dishes
* Fried noodles
* Ramen
* Noodle restaurants
* Ramen

See also|

* Cart noodle
* Noodle soup
* Nunuk Nuraini

* Category

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