Korean noodles

Korean noodles

Japchae, a Korean dish of stir-fried cellophane noodles

Korean name

Korean cuisine includes many types of noodles. These include:

[edit] Noodles by ingredients

Dangmyeon (당면; cellophane noodles) - made from sweet potato starch
Memil guksu (메밀국수) - buckwheat noodles; essentially the same as Japanese soba noodles
Olchaengi guksu (올챙이 국수) - made with corn powder; originates from the Gangwon-do privince of South Korea
Somyeon - very thin wheat flour noodles; similar to Japanese sōmen

Jjolmyeon

Japchae (잡채) - dangmyeon (cellophane noodles) stir-fried with thinly sliced beef and vegetables; it may be served either hot or cold

Jajangmyeon (자장면) - thick wheat flour noodles topped with fried black soybean paste and other ingredients; of Chinese origin
Jjamppong (짬뽕) - spicy noodle soup of Chinese origin

Janchi guksu (잔치국수) - wheat flour noodles in a light broth made with anchovy and optionally dashima or beef broth. It is served with a sauce made with sesame oil, soy sauce, scallions and a small amount of chili pepper powder. Thinly sliced jidan (지단), or fried egg, gim, and zucchini are topped on the dish for garnish. The name is derived from from janchi (잔치, feast or banquet) in Korean because the noodle dish has been eaten for special occasions such as wedding feasts, birthday parties, or hwangab (celebration for 60's birthday) in Korea.^[1]
Kalguksu (칼국수) - knife-cut wheat flour noodles served in a large bowl with seafood-based broth and other ingredients
Jangteo guksu (장터국수) - similar to janchi guksu

Bibim guksu (비빔국수) - thin wheat flour noodles served with a spicy sauce made from gochujang and vinegar. Half a hard-boiled egg, thinly sliced cucumber, and sometimes chopped kimchi are added as garnishes.
Makguksu (막국수) - buckwheat noodle soup, especially popular in Gangwon province and its capital city, Chuncheon
Naengmyeon (냉면 or 랭면) - thin buckwheat noodles either served in a cold soup or served with a gochujang-based sauce; the noodles and other vegetable ingredients are stirred together by the diner. Local specialty of Ibuk region (이북지방, nowadays North Korea area)
- Mul naengmyeon - literally "water cold noodles." It is served in a bowl of cold soup made with beef broth or dongchimi. Vinegar and/or mustard sauce can be added to taste.
- Bibim naengmyeon - literally "mixed cold noodles." It is served with chogochujang sauce made from gochujang, vinegar, and sugar.
Jjolmyeon (쫄면) - similar to bibim naengmyeon but the noodles are more chewy
Milmyeon (밀면) - A dish unique to Busan, derived from naengmyeon
Kong guksu (콩국수) - wheat flour noodles in a bowl of cold soy milk broth
Dongchimi guksu (동치미국수) - wheat or buckwheat noodles in a bowl of cold dongchimi.

Ramyeon (라면) - similar to Japanese ramen but generally seasoned in Korean style
- Shin ramyun (신라면) - literally "hot and spicy noodles," this is a very popular brand of ramyeon in South Korea.