Korean noodles
Encyclopedia
Korean noodles are noodle
s or noodle dishes in Korean cuisine and are collectively referred to as "guksu" in native Korean
or "myeon" in hanja
. Preparations and cooking with noodles are relatively simple, so the history is longer than that of bread, dating back around BCE 6000 to BCE 5000 in China. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945. Buckwheat (memil guksu) and wheat noodles (milguksu) were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.
In Korean traditional noodle dishes are onmyeon or 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) and 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.
Noodle
The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...
s or noodle dishes in Korean cuisine and are collectively referred to as "guksu" in native Korean
Korean language
Korean is the official language of the country Korea, in both South and North. It is also one of the two official languages in the Yanbian Korean Autonomous Prefecture in People's Republic of China. There are about 78 million Korean speakers worldwide. In the 15th century, a national writing...
or "myeon" in hanja
Hanja
Hanja is the Korean name for the Chinese characters hanzi. More specifically, it refers to those Chinese characters borrowed from Chinese and incorporated into the Korean language with Korean pronunciation...
. Preparations and cooking with noodles are relatively simple, so the history is longer than that of bread, dating back around BCE 6000 to BCE 5000 in China. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945. Buckwheat (memil guksu) and wheat noodles (milguksu) were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.
In Korean traditional noodle dishes are onmyeon or called guksu jangguk (noodles with a hot clear broth), naengmyeon
Naengmyeon
Naengmyeon is a Korean dish of long and thin hand-made noodles made from the flour and starch of various ingredients: buckwheat , potatoes, sweet potatoes, 칡냉면, naengmyun made with the starch from arrowroot , and kudzu...
(cold buckwheat noodles), bibim guksu
Bibim guksu
Bibim guksu, a cold dish made with very thin wheat flour noodles called somyeon with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine. It is also called guksu bibim or goldong myeon, all of which literally mean "stirred noodles" or "mixed noodles"...
(cold noodle dish mixed with vegetables), kalguksu
Kalguksu
Kalguksu is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer...
(knife-cut noodles), kongguksu
Kongguksu
Kongguksu is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans...
(noodles with a cold soybean broth) and among others. In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and pheasant
Pheasant
Pheasants refer to some members of the Phasianinae subfamily of Phasianidae in the order Galliformes.Pheasants are characterised by strong sexual dimorphism, males being highly ornate with bright colours and adornments such as wattles and long tails. Males are usually larger than females and have...
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.
Noodles by ingredients
- DangmyeonCellophane noodlesCellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...
(당면; cellophane noodles) - made from sweet potatoSweet potatoThe sweet potato is a dicotyledonous plant that belongs to the family Convolvulaceae. Its large, starchy, sweet-tasting, tuberous roots are an important root vegetable. The young leaves and shoots are sometimes eaten as greens. Of the approximately 50 genera and more than 1,000 species of...
starchStarchStarch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store... - Memil guksu (메밀국수) - buckwheatBuckwheatBuckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...
noodles similar to Japanese sobaSobais the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle . Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup...
noodles - Olchaengi guksu (올챙이국수) - noodles made from dried cornMaizeMaize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
flour which are eaten in mountainous places such as Gangwon ProvinceGangwon-do (South Korea)Gangwon-do is a province of South Korea, with its capital at Chuncheon. Before the division of Korea in 1945, Gangwon and its North Korean neighbour Kangwŏn formed a single province.-History:... - Gamja guksu (감자국수) - noodles made from a mixture of potato starchPotato starchPotato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains . To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells...
, rice flourRice flourRice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye....
, and glutinous riceGlutinous riceGlutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...
flour - Gamjanongma guksu (감자농마국수) - noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province
- Somyeon - very thin wheat flour noodles; similar to Japanese sōmenSomenare very thin, white Japanese noodles made of wheat flour. The noodles are usually served cold and are less than 1.3 mm in diameter. The distinction between sōmen and the next thicker wheat noodles hiyamugi and even thicker Japanese wheat noodles udon is mostly the size of the noodle...
- Dotori guksuDotori guksuDotori guksu are Korean noodles made from acorn flour or starch, salt, and a combination of grain-based flour ....
- noodles made from acornAcornThe acorn, or oak nut, is the nut of the oaks and their close relatives . It usually contains a single seed , enclosed in a tough, leathery shell, and borne in a cup-shaped cupule. Acorns vary from 1–6 cm long and 0.8–4 cm broad...
flour - Chilk guksu (칡국수) - noodles made from kudzuKudzuKudzu is a plant in the genus Pueraria in the pea family Fabaceae, subfamily Faboideae. It is a climbing, coiling, and trailing vine native to southern Japan and southeast China. Its name comes from the Japanese name for the plant, . It is a weed that climbs over trees or shrubs and grows so...
and buckwheat - Ssuk kalguksu (쑥칼국수) - noodles made from Artemisia princepsArtemisia princepsArtemisia princeps, or Japanese mugwort, is a perennial, very vigorous plant that grows to 1.2 meters and is known as yomogi in Japan. This species spreads rapidly by means of underground stolons and can become invasive. It bears small, buff colored flowers from July to November which are...
and wheat flour - Hobak guksu (호박국수) - noodles made from pumpkinPumpkinA pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae . It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America...
and wheat flour - Kkolttu guksu (꼴뚜국수) - noodles made from buckwheat flour and wheat flour
- CheonsachaeCheonsachaeCheonsachae are Korean half-transparent noodles made from the jelly-like extract left after steaming kombu, 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 ....
- half-transparent noodlesphoto made from the jelly-like extract left after steaming kombuKombuKombu 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 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.
Banchan
- JapchaeJapchaeJapchae is a Korean dish made from sweet potato noodles , stir fried in sesame oil with various vegetables , sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar...
) - dangmyeon (cellophane noodlesCellophane noodlesCellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,...
) stir-fried with thinly sliced beef and vegetables; it may be served either hot or cold.
Korean-Chinese noodles
- JajangmyeonJajangmyeonJajangmyeon is a popular Korean dish, derived from the Chinese dish zha jiang mian. It consists of wheat noodles topped with a thick sauce made of chunjang , diced meat and vegetables, and sometimes also seafood...
- thick wheat flour noodles topped with fried black soybean paste and other ingredients; of Korean-Chinese origin - Jjamppong (짬뽕) - spicy noodle soup of Korean-Chinese origin
Hot noodle soups
- Janchi guksuJanchi guksuJanchi guksu is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima . Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ganjang, and small amounts of chili pepper powder and scallions...
- wheat flour noodles in a light broth made with anchovyAnchovyAnchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
and optionally dashimaKombuKombu or konbu , also called dashima or haidai , is edible kelp from the family Laminariaceae widely eaten in East Asia....
or beef broth. It is served with a sauce made with sesame oilSesame oilSesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...
, soy sauceSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, scallions and a small amount of chili pepper powder. Thinly sliced jidan (지단), or fried egg, gim, and zucchiniZucchiniThe zucchini is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green...
are topped on the dish for garnish. The name is derived from the word janchi (잔치, feast or banquet) in Korean because the dish has been eaten for special occasions such as wedding feasts, birthday parties, or hwangabHwangabHwangab is a Korean traditional way of celebrating one's 60th birthday. The number 60 means accomplishing one big circle and starting another one in one's life as the traditional 60 year calendar cycle of Korea....
(sixtieth birthday celebration) in Korea. - KalguksuKalguksuKalguksu is a Korean noodle dish consisting of handmade, knife-cut wheat flour noodles served in a large bowl with broth and other ingredients. It is traditionally considered a seasonal food, consumed most often in summer...
- 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 gomgukGomgukGomguk, also called gomtang, refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. The broth of gomguk tends to have a milky color with a rich and hearty taste.-Regional:*Hyeonpung gomtang : from the...
or gomtang which is made from boiling beef bones or cartilageCartilageCartilage is a flexible connective tissue found in many areas in the bodies of humans and other animals, including the joints between bones, the rib cage, the ear, the nose, the elbow, the knee, the ankle, the bronchial tubes and the intervertebral discs...
.
Cold noodle dishes
- Bibim guksuBibim guksuBibim guksu, a cold dish made with very thin wheat flour noodles called somyeon with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine. It is also called guksu bibim or goldong myeon, all of which literally mean "stirred noodles" or "mixed noodles"...
- thin wheat flour noodles served with a spicy sauce made from gochujangGochujangGochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
and vinegarVinegarVinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
. Half a hard-boiled egg, thinly sliced cucumberCucumberThe cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
, and sometimes chopped kimchiKimchiKimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
are added as garnishes. - MakguksuMakguksuMakguksu is a Korean buckwheat noodle dish served in a chilled broth. It is a local specialty of the Gangwon province of South Korea, and its capital city, Chuncheon.-Ingredients and preparation:...
- buckwheat noodle soup, especially popular in Gangwon-doGangwon-do (South Korea)Gangwon-do is a province of South Korea, with its capital at Chuncheon. Before the division of Korea in 1945, Gangwon and its North Korean neighbour Kangwŏn formed a single province.-History:...
province and its capital city, ChuncheonChuncheonChuncheon is the capital of Gangwon Province, South Korea. The city lies in the northeast of the country, located in a basin formed by the Soyang River and Han River. There are some large lakes around the city, most notably Lake Soyang and Lake Uiam... - NaengmyeonNaengmyeonNaengmyeon is a Korean dish of long and thin hand-made noodles made from the flour and starch of various ingredients: buckwheat , potatoes, sweet potatoes, 칡냉면, naengmyun made with the starch from arrowroot , and kudzu...
- thin buckwheat noodles either served in a cold soup or served with a gochujangGochujangGochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...
-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 soup made with beef broth or dongchimiDongchimiDongchimi is a variety of kimchi consisting of daikon, baechu , spring onions, fermented green chili, ginger, bae and watery brine in Korean cuisine...
. Vinegar and/or mustardMustard (condiment)Mustard is a condiment made from the seeds of a mustard plant...
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.
- Mul naengmyeon - literally "water cold noodles." It is served in a bowl of a tangy cold soup made with beef broth or dongchimi
- JjolmyeonJjolmyeonJjolmyeon refers to either a type of Korean noodles that have a very chewy texture and are made from wheat flour and starch or a cold and spicy dish made with the noodles and vegetables. The spicy and hot sauce is a combination of gochujang , vinegar, sugar, and minced garlic...
(쫄면) - similar to bibim naengmyeonNaengmyeonNaengmyeon is a Korean dish of long and thin hand-made noodles made from the flour and starch of various ingredients: buckwheat , potatoes, sweet potatoes, 칡냉면, naengmyun made with the starch from arrowroot , and kudzu...
but the noodles are more chewy - MilmyeonMilmyeonMilmyeon is a Korean dish of long and thin noodles similar to Naengmyun, representing the dises of Busan. The noodle is basically mixing flour powder with starches of sweet potato and potato with meat broth, which bring it and water, several kinds of vegetables to a simmer in saucepan...
(밀면) - A dish unique to BusanBusanBusan , formerly spelled Pusan is South Korea's second largest metropolis after Seoul, with a population of around 3.6 million. The Metropolitan area population is 4,399,515 as of 2010. It is the largest port city in South Korea and the fifth largest port in the world...
, derived from naengmyeonNaengmyeonNaengmyeon is a Korean dish of long and thin hand-made noodles made from the flour and starch of various ingredients: buckwheat , potatoes, sweet potatoes, 칡냉면, naengmyun made with the starch from arrowroot , and kudzu... - Kong guksuKongguksuKongguksu is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans...
- wheat flour noodles in a bowl of cold soy milkSoy milkSoy milk and sometimes referred to as soy drink/beverage is a beverage made from soybeans. A stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water...
broth - JatguksuJatguksuJatguksu is a Korean noodle dish consisting of wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nuts. It is a local specialty of Gapyeong, Gyeonggi Province where a great deal of pine nuts are harvested in South Korea...
(잣국수) - wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nutPine nutPine nuts are the edible seeds of pines . About 20 species of pine produce seeds large enough to be worth harvesting; in other pines the seeds are also edible, but are too small to be of great value as a human food....
s 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. - Dongchimi guksu (동치미국수) - wheat or buckwheat noodles in a bowl of cold dongchimiDongchimiDongchimi is a variety of kimchi consisting of daikon, baechu , spring onions, fermented green chili, ginger, bae and watery brine in Korean cuisine...
.
Instant noodles
- RamyeonRamenis a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as , , kamaboko, green onions, and occasionally corn...
- similar to Japanese ramenRamenis a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as , , kamaboko, green onions, and occasionally corn...
but generally seasoned in Korean style- Shin ramyunShin ramyunShin Ramyun is a spicy brand of Korean instant noodles produced by Nong Shim Ltd. since 1986. It is exported to over 80 different countries, and is the highest selling brand of noodles in Korea.-Packaging:...
- literally "hot and spicy noodles," this is a very popular brand of ramyeon in South Korea.
- Shin ramyun
See also
- Instant noodlesInstant noodlesInstant noodles are dried or precooked noodles and are often sold with packets of flavoring including seasoning oil. Dried noodles are usually eaten after being cooked or soaked in boiling water for 2 to 5 minutes, while precooked noodles can be reheated or eaten straight from the packet...
- Chinese noodlesChinese noodlesNoodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation...
- Japanese noodlesJapanese noodlesNoodles are one of the main staples in Japanese cuisine. Many types are served chilled with dipping sauces in the summer, and in soups or hot dishes during the winter. Varieties include:...
- Korean cuisine
- Vietnamese cuisine