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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).
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)
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.
They are made with either pumpkin, potato, corn, wheat flour, or azuki beans. Noodle soups such as Jemul guksu (noodles in soybean paste soup), [38] and memilkal ssakdugi (knife-cut noodle soup) [39] also have a thick broth and a savory taste along with a soft texture in contrast with naeongmyeon in the clear dongchimi broth eaten in the ...
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.
Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
Olchaeng-i guksu, meaning tadpole noodles, are made of corn soup put through a noodle maker right into cold water. It was named for its features. These Korean noodles are mostly eaten in Gangwon-do. Cellophane noodles are made from mung bean. These can also be made from potato starch, canna starch or various starches of the same genre.
Acorn vermicelli noodles or dotori naengmyeon (Korean: 냉면 도토리) are made from acorn starch and some combination of potato, rice, or arrowroot starch, wheat flour, and salt. The dried noodles resemble brown plastic threads about 1—1.2 mm in diameter.
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