Korean noodles

Korean noodles
	Japchae, a Korean dish of stir-fried cellophane noodles
Type	Noodle
Place of origin	Korea
Korean name
Hangul	국수
RR	guksu
MR	kuksu
Alternate name
Hangul	면
Hanja	麵[citation needed], 麪
RR	myeon
MR	myŏn
	Media: Korean noodles;

Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as guksu (국수) in Hangul or myeon (麪) in hanja.

In Korea, traditional noodle dishes are onmyeon (beef broth-based noodle soup), 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.

History

The earliest noodles in Asia originate from China, and date back 4,000 years ago.

Noodles by ingredients

Dangmyeon (당면; cellophane noodles) – made from sweet potato starch
Memil guksu (메밀국수) – buckwheat noodles similar to Japanese soba noodles
Gogi-guksu (고기국수) – Noodle soup of Jeju Province made with sliced pork
Olchaengi guksu (올챙이국수) – noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province
Gamja guksu (감자국수) – noodles made from a mixture of potato starch, rice flour, and glutinous rice flour

Gamjanongma guksu (감자농마국수) – noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province
Milguksu (밀국수) – wheat flour noodles. While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, so wheat noodles did not become a daily food until 1945.
Dotori guksu (도토리 국수)– noodles made from acorn flour
Chilk guksu (칡국수) – noodles made from kudzu and buckwheat
Ssuk kalguksu (쑥칼국수) – noodles made from Artemisia princeps and wheat flour
Hobak guksu (호박국수) – noodles made from pumpkin and wheat flour
Kkolttu guksu (꼴뚜국수) – noodles made from buckwheat flour and wheat flour
Cheonsachae (천사채) – half-transparent noodles made from the jelly-like extract left after steaming kelp, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.

Noodle dishes

Banchan

Japchae – Sweet potato noodles (cellophane noodles) stir-fried with thinly sliced beef and vegetables; it may be served either hot or cold.

Warm noodle soups

Janchi guksu – wheat flour noodles in a light broth made with anchovy and optionally kelp 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 the word janchi (잔치, feast or banquet) in Korean because the dish was specialty foods for birthdays, weddings or auspicious occasions since the long, continuous shape was thought to be associated with the bliss for longevity and long-lasting marriage.
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)
Ramyeon – instant noodles similar to Ramen

Cool noodle dishes

Bibim guksu – 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 – buckwheat noodle soup, especially popular in Gangwon Province and its capital city, Chuncheon
Naengmyeon – 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. It is originally a winter dish, and a local specialty of the Ibuk region (이북지방, nowadays the area of North Korea).
- Mul naengmyeon – literally "water cold noodles". It is served in a bowl of a tangy cold to tepid soup, not typically served as cold as its South Korean counterparts, made with beef broth or dongchimi. Vinegar or mustard sauce can be added to taste.
- Bibim naengmyeon – literally "mixed cold noodles". It is served with no broth, but mixed with the spicy, tangy sauce called chogochujang, made from gochujang, vinegar, and sugar.
Jjolmyeon (쫄면) – similar to bibim naengmyeon, but the noodles are more chewy. It is a representative dish of Incheon
Milmyeon (밀면) – A dish unique to Busan, derived from naengmyeon
Kongguksu (콩국수) – wheat flour noodles in a bowl of cold soy milk broth
Jatguksu (잣국수) – wheat flour or buckwheat noodles in a bowl of cold broth made from ground pine nuts and water. It is a local specialty of Gapyeong, Gyeonggi Province. The recipe is quite similar to kongguksu, but the dish has cleaner and more savory taste.
Dongchimi guksu (동치미국수) – wheat or buckwheat noodles in a bowl of cold dongchimi.

References

↑ Yoon Seoseok(윤서석) (1995). "Guksu". Encyclopedia of Korean Culture. 한자어로는 '면(麪)' · '면자(麪子)'라고 한다. 『고려도경』에 "10여 종류의 음식 중 국수맛이 으뜸이다(食味十餘品而麪食爲先)"라는 말이 나오고, 『고려사』 예조와 형조에서 "제례에 면을 쓰고 사원에서 면을 만들어 판다"라는 말이 보이는 것으로 미루어 고려시대에도 국수가 있었을 뿐 아니라 상품화되었음을 알 수 있다. 조선시대에는 『음식디미방』 · 『주방문(酒方文)』 · 『증보산림경제』 · 『요록(要錄)』 · 『옹희잡지(甕餼雜誌)』 등 많은 문헌에 기록되어 있다. [In Sino-Korean, it is called “myeon (麪)” or “myeonja (麪子).” The ‘Goryeodogyeong states’, “Among more than ten kinds of food, noodles are the best” (食味十餘品而麪食爲先). The ‘Goryeosa’ records that noodles were used in ancestral rites and that they were made and sold at Buddhist temples. These records indicate that noodles existed in the Goryeo period and were not only consumed but also commercialized. During the Joseon period, noodles were documented in numerous texts, including the ‘Eumsikdimibang’, ‘Jubangmun’(酒方文), ‘Jeungbosanrimgyeongje', and ‘Yorok’(要錄), as well as the ‘Onghuijapji’(甕餼雜誌).]
1 2 3 국수 [Noodle (guksu)] (in Korean). Doosan Encyclopedia.^{[permanent dead link]}
↑ Lu, Houyuan; Yang, Xiaoyan; Ye, Maolin; Liu, Kam-Biu; Xia, Zhengkai; Ren, Xiaoyan; Cai, Linhai; Wu, Naiqin; Liu, Tung-Sheng. "Millet noodles in Late Neolithic China". Nature. 437 (7061): 967–968. doi:10.1038/437967a. ISSN 1476-4687.
↑ 올챙이국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}
↑ 감자국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}
↑ 감자농마국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}
↑ 국수 [Noodle (guksu)] (in Korean). Nate / Encyclopedia of Korean Culture. Archived from the original on 10 June 2011.
↑ 도토리국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}
↑ 칡국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}
↑ 쑥칼국수 (in Korean). Doosan Encyclopedia. Archived from the original on 16 November 2006.
↑ 호박국수 (in Korean). Doosan Encyclopedia. Archived from the original on 16 November 2006.
↑ 꼴두국수 (in Korean). Doosan Encyclopedia. Archived from the original on 16 November 2006.
↑ 천사채 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}
↑ Lee Seong-hui (이성희). "Janchi guksu, blessing for longevity (장수를 기원하는 '잔치국수)" (in Korean). dtnews24.
↑ 잣국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}

External links

Media related to Korean noodles at Wikimedia Commons

[1] Yoon Seoseok(윤서석) (1995). "Guksu". Encyclopedia of Korean Culture. 한자어로는 '면(麪)' · '면자(麪子)'라고 한다. 『고려도경』에 "10여 종류의 음식 중 국수맛이 으뜸이다(食味十餘品而麪食爲先)"라는 말이 나오고, 『고려사』 예조와 형조에서 "제례에 면을 쓰고 사원에서 면을 만들어 판다"라는 말이 보이는 것으로 미루어 고려시대에도 국수가 있었을 뿐 아니라 상품화되었음을 알 수 있다. 조선시대에는 『음식디미방』 · 『주방문(酒方文)』 · 『증보산림경제』 · 『요록(要錄)』 · 『옹희잡지(甕餼雜誌)』 등 많은 문헌에 기록되어 있다. [In Sino-Korean, it is called “myeon (麪)” or “myeonja (麪子).” The ‘Goryeodogyeong states’, “Among more than ten kinds of food, noodles are the best” (食味十餘品而麪食爲先). The ‘Goryeosa’ records that noodles were used in ancestral rites and that they were made and sold at Buddhist temples. These records indicate that noodles existed in the Goryeo period and were not only consumed but also commercialized. During the Joseon period, noodles were documented in numerous texts, including the ‘Eumsikdimibang’, ‘Jubangmun’(酒方文), ‘Jeungbosanrimgyeongje', and ‘Yorok’(要錄), as well as the ‘Onghuijapji’(甕餼雜誌).]

[Doosan_Noodles-2] 1 2 3 국수 [Noodle (guksu)] (in Korean). Doosan Encyclopedia.^{[permanent dead link]}

[3] Lu, Houyuan; Yang, Xiaoyan; Ye, Maolin; Liu, Kam-Biu; Xia, Zhengkai; Ren, Xiaoyan; Cai, Linhai; Wu, Naiqin; Liu, Tung-Sheng. "Millet noodles in Late Neolithic China". Nature. 437 (7061): 967–968. doi:10.1038/437967a. ISSN 1476-4687.

[4] 올챙이국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}

[5] 감자국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}

[6] 감자농마국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}

[EncyKorea_Noodles-7] 국수 [Noodle (guksu)] (in Korean). Nate / Encyclopedia of Korean Culture. Archived from the original on 10 June 2011.

[8] 도토리국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}

[9] 칡국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}

[10] 쑥칼국수 (in Korean). Doosan Encyclopedia. Archived from the original on 16 November 2006.

[11] 호박국수 (in Korean). Doosan Encyclopedia. Archived from the original on 16 November 2006.

[12] 꼴두국수 (in Korean). Doosan Encyclopedia. Archived from the original on 16 November 2006.

[Cheonsachae-13] 천사채 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}

[14] Lee Seong-hui (이성희). "Janchi guksu, blessing for longevity (장수를 기원하는 '잔치국수)" (in Korean). dtnews24.

[15] 잣국수 (in Korean). Doosan Encyclopedia.^{[permanent dead link]}

Korean name
Japchae, a Korean dish of stir-fried cellophane noodles
Type	Noodle
Place of origin	Korea

Hangul	국수
RR	guksu
MR	kuksu
Alternate name
Hangul	면
Hanja	麵^{[citation needed]}, 麪
RR	myeon
MR	myŏn

Media: Korean noodles