Korean noodles
 Japchae, a Korean dish of stir-fried cellophane noodles | |
| Type | Noodle |
|---|---|
| Place of origin | Korea |
| Korean noodles | |
| Hangul | 국수 / 면 |
|---|---|
| Hanja | |
| Revised Romanization | guksu / myeon |
| McCune–Reischauer | kuksu / myŏn |
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| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
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Korean noodles are
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]
Noodles by ingredients
- Dangmyeon (당면; cellophane noodles) - made from sweet potato starch
- noodles
- Gogi-guksu (고기국수) - Noodle soup of Jeju Province made with sliced pork
- Olchaengi guksu (올챙이국수) - noodles made from dried Gangwon Province[2]
- Gamja guksu (감자국수) - noodles made from a mixture of potato starch, rice flour, and glutinous rice flour[3]
- 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]
- Chilk guksu (칡국수) - noodles made from kudzu and buckwheat[7]
- Ssuk kalguksu (쑥칼국수) - noodles made from Artemisia princeps and wheat flour[8]
- Hobak guksu (호박국수) - noodles made from pumpkin and wheat flour[9]
- Kkolttu guksu (꼴뚜국수) - noodles made from buckwheat flour and wheat flour[10]
- saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.[11]
Noodle dishes
Banchan
- 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
- 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.
- Jjapaguri (ram-don)
Cool noodle dishes
- are added as garnishes.
- 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. 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 milkbroth
- 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.
See also
- Chinese noodles
- Japanese noodles
- Korean cuisine
- Vietnamese cuisine
- List of noodles
- List of noodle dishes
- Noodle soup
References
- ^ a b c 국수 [Noodle (guksu)] (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ 올챙이국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ 감자국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ 감자농마국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ 국수 [Noodle (guksu)] (in Korean). Nate / Encyclopedia of Korean Culture. Archived from the original on 2011-06-10.
- ^ 도토리국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ 칡국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ 쑥칼국수 (in Korean). Doosan Encyclopedia. Archived from the original on 2006-11-16.
- ^ 호박국수 (in Korean). Doosan Encyclopedia. Archived from the original on 2006-11-16.
- ^ 꼴두국수 (in Korean). Doosan Encyclopedia. Archived from the original on 2006-11-16.
- ^ 천사채 (in Korean). Doosan Encyclopedia.[permanent dead link]
- ^ See a recipe at http://www.eatdangerously.com/newfood/recipe_jap_chae.htm
- ^ Lee Seong-hui (이성희). "Janchi guksu, blessing for longevity (장수를 기원하는 '잔치국수)" (in Korean). dtnews24.
- ^ 잣국수 (in Korean). Doosan Encyclopedia.[permanent dead link]
External links
Media related to Korean noodles at Wikimedia Commons
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