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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.
Gamja nongma guksu has a very strong chewy texture because the main ingredient is the potato starch. The noodles are seasoned with chopped green onions, garlic, sesame seeds, soy sauce, and a mixture of sesame seeds and salt. Slices of kimchi, marinated and steamed beef and pork, and shredded cucumbers are added as toppings on the noodles.
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).
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.
Onmyeon (온면): stock made from beef brisket is added to roast beef, sliced egg pancake, and guksu. Nanmyeon (난면): Wheat flour is mixed with eggs to make noodles. They are then served with beef stock. Domimyeon (도미면): noodle soup made with panfish, sliced egg pancakes, ginkgo seeds, walnuts, fried meatballs, and pine nuts.
Molded Strawberry Salad. This refreshing salad has two layers - a pretty pink bottom that includes sour cream, and a ruby red top with strawberries and pineapple.
The naengmyeon from Hamhung can be separated into two types: bibim-naengmyeon (Korean: 비빔 냉면; lit. 'mix cold noodles'), served without broth but mixed with chili paste, and mul naengmyeon (Korean: 물냉면; lit. 'water cold noodles'), served in a clear broth that typically combines beef broth with dongchimi (radish water kimchi).
1/2 teaspoon freshly ground black pepper, plus more for seasoning Bring a large pot of water to a boil. While the water is heating up, finely grate the zest from half of the lemon, then juice it.
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