Bibimguksu (Noodles mixed with seasoned hot pepper paste)
Instead of broth, add hot pepper paste with various other seasonings and mixed. Half slice of boiled egg, and thin sliced cucumber are usually added on the top. |
Hoe Naengmyon (Buckwheat Noodles with Raw Fish)
Buckwheat noodles are covered with sliced raw fish with hot vinegar and pepper sauce. |
Jjol-myeon (Thick Noodles mixed with fresh vegetables)
This dish was first introduced in the early 1970s in Incheon. Now this is one of Incheon's representative dishes and is popular among young people. Mix thick noodles with hot pepper paste and various other seasonings and add various fresh vegetables, such as bean sprouts, cucumbers, and carrots. |
Makguksu (Buckwheat Noodles with Clear Chicken Soup)
This recipe calls for a higher ratio of buckwheat flour to potato flour in the noodle dough. The noodles are seasoned with hot pepper paste (goch'ujang). Chicken broth and kimchi soup accompany it. |
Naengkongguksu (Noodles in Soy Bean Water)
Naengkongkuksu incorporates noodles in a soup base which is made from cooked and ground soy beans and seasoned with salt. |
Ramyeon (Ramyon)
Among Korean noodle dishes, ramyeon is probably the most recognizable to foreigners. The freeze dried packages of thin noodles to mix in boiling water with spices look just like the varieties available in Japan and the rest of the world. |
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