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. 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. Wheat noodles (milguksu) were specialty foods for birthdays, weddings or auspicious occasions because the long, continuous shape was thought to be associated with the bliss for longevity and long-lasting marriage.
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.
Read more about Korean Noodles: Noodles By Ingredients
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