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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 most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡 ...
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.
Kongguksu (콩국수) - wheat flour noodles in a bowl of cold soy milk broth; Jatguksu (잣국수) - wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nuts and water. It is a local specialty of Gapyeong, Gyeonggi Province. The recipe is quite similar to kongguksu, but the dish has cleaner and more savory taste. [15]
Jjamppong is a classic Korean spicy seafood noodle soup with Korean-Chinese roots. Filled with seafood, meat, and vegetables, Jjamppong is also served with Chinese-style egg noodles.
Makguksu (막국수), buckwheat noodles served in a chilled broth [1] Jaengban guksu (쟁반국수) Bibim guksu (비빔국수), stirred noodles in a hot and spicy sauce; Ramyeon (라면): spicy variation of noodle, usually eaten in the form of instant noodles or cup ramyeon.
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.
Milmyeon (Korean: 밀면, meaning "wheat noodle") is a noodle dish that originated in Busan, South Korea. Milmyeon is a variant of the northern Korean noodle dish naengmyeon. It consists of wheat noodles in a cold meat broth (mul milmyeon) or a spicy sauce (bibim milmyeon), and topped with vegetables and garnish.
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 ]