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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).
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]
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.
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.
These 38 high-protein (plant-based and meat-based!) meals will keep you feeling satisfied all day, featuring bowls, wraps, skillet dinners, salads, and more.
Gamja (감자) means potatoes, and ongsimi (옹심이) is a Gangwon dialect word for saealsim (새알심; literally "bird's egg", named for its resemblance to small bird's eggs, possibly quail eggs), which is a type of dough cake ball often made with glutinous rice flour and added to porridges such as patjuk (red bean porridge) and hobak-juk (pumpkin porridge). [1]
Japchae – a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine, [4] it 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, mushrooms, and seasoned with soy sauce and ...