With the weather getting warmer, I'm delighted to share one of my favorite types of food with you: Korean cold noodles.
I'll be the first to admit that the concept of cold noodles looked strange and exotic to me when my friends first introduced me to them.
For you to try this summer, we've compiled a list of our TOP favorite Korean cold noodle meals. So, let's get this party started!
1. Kimchimari Guksu (김치말이국수)
The noodles will be dipped into an ice-cold, spicy kimchi soup. Cucumbers, sesame seeds, boiled eggs, and Asian pears are frequently used to garnish this dish in Korea.
2. Bibimmyeon (비빔면)
Bibimmyeon is a spicy Korean cold noodle dish made with gochujang (fermented red pepper paste from Korea). The noodles are chilled by rinsing them in cold water. The noodles are then mixed with the spicy sauce and served in a bowl with cucumbers, sesame seeds, and boiled eggs on top.
3. Kimchi Bibim Guksu (김치 비빔 국수)
Kimchi bibim guksu is a spicy cold mixed noodles variety.
Instead of freshly prepared kimchi, you should use thoroughly fermented kimchi for this recipe. Your fall kimchi should be perfectly ready for this recipe by the time summer arrives!
4. Jaengban Guksu (쟁반 국수)
The dish Jaengban guksu is designed to be shared by everyone at the table. On a huge platter, Koreans serve this dish. The words 'jaengban' and 'guksu' translate to 'big platter/tray' and 'noodles,' respectively.
The noodles occupy the center of the dish. The noodles are surrounded by a variety of fresh veggie alternatives. A wonderfully spicy and tangy sauce is served on top of the dish.
5. Jjolmyeon (쫄면)
Jjolmyeon is a type of Korean cold noodle that is spicy and chewy. The Korean word 'Jjolgit-jjolgit ()' is the source of the word 'jjol.' This word is used in Korea to denote a specific form of chewiness in certain foods–in this example, highly chewy noodles.
6. Dongchimi Guksu (동치미국수)
Dongchimi Guksu is a Korean cold noodle style made using radish-water kimchi as the basis. There are two different versions of this meal in Korea. The original version has a peppery flavor. The broth is red, as you can see. The second form is devoid of spices. You'll notice that the broth in this version is clear.
7. Kongguksu (콩국수)
Kongguksu, or noodles in cold soybean soup, is a nutritious and tasty summer delicacy and one of the most refreshing forms of Korean noodles. More cooling ingredients, such as cucumber, cold tomatoes, or watermelon, are simply placed on top of Kongguksu. Ice cubes might be added on occasion.
8. Mul Naengmyeon (물냉면)
In both North and South Korea, naengmyeon is a popular cold noodle meal. The word'mul' means 'water.' The preference for naengmyeon differs based on where a person comes from. Vinegar, mustard oil, and sugar, for example, are frequent additives in North Korea. Sugar is rarely used in South Korea.
9. Bibim Naengmyeon (비빔냉면)
The spicy and sour gochujang-based sauce used in bibim naengmyeon is mixed into the noodles. Unlike mul naengmyeon, these noodles are not generally served in a chilly, watery broth. This sauce is indeed sweet and spicy, thanks to the Asian pears and gochujang! Boiling eggs, beef brisket, sliced pear, and radish are popular additions to this dish.
10. Korean Soba noodles with sweet and chili sauce (소바)
The sweet chili soy sauce is the star of this noodle meal. It's light and slightly salty, but also sweet and tangy. The chilled cucumber and soba noodles brought out all of the greatest flavors.
11. Milmyeon (밀면)
Milmyeon is similar to North Korean naengmyeon and has essentially identical ingredients, with the exception of the most significant ingredient: noodles. Milmyeon employs milguksu, or wheat flour noodles, instead of buckwheat noodles. Milmyeon, in addition to the noodles, substitutes meat broth for the typical dongchimi. Boiled eggs, cucumbers, radish, and meat are among the toppings.
12. Makguksu (막국수)
Makguksu, like naengmyeon, contains buckwheat flour noodles. The main difference is that makguksu has a higher buckwheat ratio. This is due to the fact that the province of Gangwon, where makguksu was born, is the world's greatest buckwheat producer. Makguksu is usually served in a cold dongchimi or chicken broth with a gochugaru-based sauce on top. However, makguksu's adaptability is part of what makes it so unique.
13. Jatguksu (잣국수)
Gapyeong is known for its jatguksu. Pine nuts, or jat, are famous in Gapyeong, Gyeonggi Province. Jatguksu is similar to kongguksu, but instead of soybeans, it uses ground pine nuts in its cold broth. Before grinding pine nuts, they must either be soaked in water or lightly toasted. Noodles made from wheat flour or buckwheat flour are ok.
14. Memil guksu (메밀국수) Korea's version of Japanese soba noodles is memil guksu, or buckwheat noodles. The light and clear flavor of this favorite summer dish is well-known. Traditional memil guksu is served in a soup consisting of myeolchi (anchovy stock), mushroom, kelp, rice wine, soy sauce, and sugar, rather than the noodles and broth of Japanese soba.
Korea will be a dream come true for you when it comes to noodles. Noodles in Korea come in all sorts of shapes and flavors, including japchae, naengmyeon, bibim guksu, and ramyeon, to name a few.
The concept of cold noodles may be unusual and unknown to some individuals, especially Westerners. The excellent thing is that these Korean noodle variations are among the most delicious and refreshing ways to beat the heat during the summer's hottest months.
Tell us which ones did you try and what is your favorite!
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