Korean noodles

Korean noodles

Japchae, a Korean dish of stir-fried cellophane noodles
Type Noodle
Place of origin Korea
Cookbook: Korean noodles  Media: Korean noodles
Korean noodles
Hangul 국수 / 면
Hanja 국수 /
Revised Romanization guksu / myeon
McCune–Reischauer kuksu / myŏn

Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as "guksu" in native Korean or "myeon" (cf. mien) in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others. In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.[1]

Noodles by ingredients

Memil guksu

Noodle dishes


Warm noodle soups


Cool noodle dishes

Chuncheon Makguksu

See also


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