Cheonsachae are Korean half-transparent noodles made from the jelly-like extract left after steaming kombu

Kombu

Kombu or konbu , also called dashima or haidai , is edible kelp from the family Laminariaceae widely eaten in East Asia....

, without the addition of grain flour or starch. The taste of these noodles 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.