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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).
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.
The basic recipe includes noodles made from wheat flour and potato (or sweet potato) starch, and meat broth enriched with vegetables and medicinal herbs. [5] Milyeon comes in two basic varieties. In Mul milmyeon (물밀면; lit. water milmyeon), the noodles are served in an icy-cold broth and topped with pickled garnishes. [1]
Jaengban-guksu is a traditional cold noodle salad that is often served as a companion to Korean barbecue. [6] This dish is made out of noodles, different toppings, and a spicy sauce. [6] People alter the types of noodles and toppings of this dish based on their preference.
The sauce starts out with tahini, a sesame seed paste, though you could use peanut butter in a pinch. Soy, ginger, fish sauce, and rice vinegar make up the rest of the light and creamy dressing.
Sundae (순대): Korean sausage made with a mixture of boiled sweet rice, oxen or pig's blood, potato noodle, mung bean sprouts, green onion and garlic stuffed in a natural casing. [16] Hotteok (호떡) : similar to pancakes, but the syrup is in the filling rather than a condiment.
Naeho Naengmyeon (Korean: 내호냉면; Hanja: 內湖冷麵) is a historic restaurant in Uam-dong [], Nam District, Busan, South Korea.It is named for and serves the cold noodle dish naengmyeon, but is reportedly most famous for its claim as being the first restaurant to serve milmyeon in South Korea.
The spicy and hot sauce is a combination of gochujang (chili pepper paste), vinegar, sugar, and minced garlic. It is also a type of bibim guksu (mixed noodles). The chewy texture of jjolmyeon noodles owes to its manufacturing process in which the dough is heated to 130-150 degrees Celsius and extruded by a machine under high pressure, in a ...