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| Noodles and Noodle
dishes |
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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.
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Bibim Naengmyon (Spicey
Buckwheat Noodles) |
Bibim 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. |
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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.
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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.
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| Japchae (Mixed Vegetables
with Noodles) |
 This dish is very common at Korean
celebration parties and special occasions. Chapchae is a
well-loved Korean dish which incorporates virtually any selection of
vegetables. Those in season have the best flavor. Vegetables are fried
separately 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,
sautéed quickly, and seasoned with soy sauce, sesame oil, and sugar.
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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. |
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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. |
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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. |
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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,
bibim naengmyeon, and
hoe naengmyeon. |
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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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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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