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Naengmyeon [2] (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).
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.
Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Gamja guksu (감자국수) - noodles made from a mixture of potato starch, rice flour, and glutinous rice flour [4] Gamjanongma guksu (감자농마국수) - noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province [5] Milguksu (밀국수) - wheat flour noodles.
They are made with either pumpkin, potato, corn, wheat flour, or azuki beans. Noodle soups such as Jemul guksu (noodles in soybean paste soup), [38] and memilkal ssakdugi (knife-cut noodle soup) [39] also have a thick broth and a savory taste along with a soft texture in contrast with naeongmyeon in the clear dongchimi broth eaten in the ...
Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
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