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Kal-guksu [1] (Korean: 칼국수, lit. 'knife noodles') 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.
Chuseok (Korean: 추석; [tɕʰu.sʌk̚], lit. ' autumn evening '), also known as Hangawi (한가위; [han.ɡa.ɥi]; from Old Korean, "the great middle [of autumn]"), is a major mid-autumn harvest festival and a three-day holiday in South Korea celebrated on the 15th day of the 8th month of the lunisolar calendar on the full moon.
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine.There are a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin.
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
Although the Chinese characters meaning "sugar" (糖), "vinegar" (醋), and "meat" (肉) in the original Chinese name "糖醋肉 (pronounced tángcù ròu in Chinese)" are pronounced dang, cho, and yuk in Korean, the dish is called tangsuyuk, not dangchoyuk, because the word tangsu derived from the transliteration of Chinese pronunciation ...
Jajangmyeon (Korean: 자장면) or jjajangmyeon (짜장면 [2]) is a Korean Chinese noodle dish topped with a thick sauce made of chunjang, diced pork, and vegetables. [3] It is a variation of the Chinese dish zhajiangmian; it developed in the late 19th century, during the Joseon period, when Chinese migrant workers from Shandong arrived in Incheon.
Janchi-guksu (Korean: 잔치국수) [2] or banquet noodles [2] is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima (kelp). 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 ...
Mak-guksu [1] (Korean: 막국수) or buckwheat noodles [1] is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. [2] It is a local specialty of the Gangwon province of South Korea , and its capital city, Chuncheon . [ 3 ]