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Jjapaguri or Chapaguri (Korean: 짜파구리), also known in English as ram-don, is a South Korean noodle dish made by a combination of Chapagetti and Neoguri, two types of instant noodles produced by Nongshim. [1] Irene Jiang of Insider described it as "comfort food". [2]
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.
This trusty time-saving device is a must for making Instant Pot chicken, rice, hard-boiled eggs—and all of these 14 best Instant Pot recipes below! Related: 38 Best Instant Pot Pasta Recipes ...
Bibim-guksu [1] (비빔국수) or spicy noodles, [1] is a cold Korean noodle dish made with very thin wheat flour noodles called somyeon (소면/素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during summer.
2. Baby Back Ribs. These ribs are the ideal centerpiece of a meal. With the Instant Pot, it's possible to cook ribs in 25 minutes without sacrificing flavor or tenderness.
Kalguksu - 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 gomguk or gomtang which is made from boiling beef bones or cartilage. Jjamppong (짬뽕) - wheat flour noodles in a spicy broth including vegetables and seafood. Jjapaguri (ram-don)
The name derives from the Korean word janchi (잔치, literally "feast" or "banquet"), because the noodle dish has been eaten for special occasions such as wedding feasts, birthday parties, or hwangap (60th birthday celebration) throughout Korea. The word guksu means "noodles" in Korean, and noodles symbolise longevity in life and in a marriage ...
Udon noodles are boiled in a pot of hot water. Depending on the type of udon, the way it is served is different as well. Udon noodles are usually served chilled in the summer and hot in the winter. In the Edo period, the thicker wheat noodle was generally called udon, and served with a hot broth called nurumugi (温麦).
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