Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as "guksu" in native Korean or "myeon" in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk, naengmyeon, bibim guksu, kalguksu, kongguksu among others. In royal court, baekmyeonconsisting ofbuckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi and beef brisk broth, was eaten in court during summer.
Gamjanongma guksu - noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province
Milguksu - 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.
Chilk guksu - noodles made from kudzu and buckwheat
Ssuk kalguksu - noodles made from Artemisia princeps and wheat flour
Hobak guksu - noodles made from pumpkin and wheat flour
Kkolttu guksu - noodles made from buckwheat flour and wheat flour
Cheonsachae - half-transparent noodles 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. Cheonsachae has a chewy texture and is low in calories.
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, or fried egg, gim, and zucchini are topped on the dish for garnish. The name is derived from the wordjanchi 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.
Kalguksu - knife-cut wheat flour noodles served in a large bowl with seafood-based broth and other ingredients
Gomguksu - wheat flour noodles in a broth of gomguk or gomtang which is made from boiling beef bones or cartilage.
Jjamppong - wheat flour noodles in a spicy broth including vegetables and seafood.
Cool noodle dishes
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.
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.
* 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 and/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 - similar to bibim naengmyeon but the noodles are more chewy. It is a representative dish of Incheon
Milmyeon - A dish unique to Busan, derived from naengmyeon
