Noodles
짜장면
Jjajangmyeon (Black Bean Noodles)
Frying the black bean paste thoroughly in oil removes bitterness and adds nuttiness.
30 minMedium2 Servings
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Noodles
짬뽕
Jjamppong (Spicy Seafood Noodle Soup)
Stir-fry the ingredients quickly over high heat to get the smoky wok flavor.
30 minHard2 Servings
Noodles
비빔국수
Bibim-guksu (Spicy Mixed Noodles)
Rinsing the noodles several times in cold water keeps them chewy.
15 minEasy2 Servings
Noodles
잔치국수
Janchi-guksu (Banquet Noodles)
Keep noodles and broth separate and combine just before serving so the noodles do not get soggy.
25 minEasy2 Servings
Noodles
칼국수
Kalguksu (Knife-cut Noodle Soup)
Stir often, as starch from the noodles thickens the broth.
40 minMedium3 Servings
Noodles
물냉면
Mul Naengmyeon (Cold Noodle Soup)
Rub the noodles in cold water to remove starch so the broth stays clear.
20 minMedium2 Servings
Noodles
비빔냉면
Bibim Naengmyeon (Spicy Cold Noodles)
Making the sauce ahead and chilling it helps the flavors meld.
15 minMedium2 Servings
Noodles
막국수
Makguksu (Buckwheat Noodles)
Buckwheat noodles cook quickly, so watch the time so they do not break apart.
20 minMedium2 Servings
Noodles
쫄면
Jjolmyeon (Chewy Spicy Noodles)
Rinse in cold water right after boiling to keep the noodles springy.
15 minMedium2 Servings
Noodles
라면
Ramyeon (Korean Instant Noodles)
Some say adding the soup base before the noodles makes them chewier.
10 minEasy1 Servings
Noodles
짜파구리
Jjapaguri (Ram-don)
Leave a little water instead of draining it all so the sauce mixes well.
10 minEasy1 Servings
Noodles
한국식 우동
Korean-style Udon
Blanching the fried tofu removes excess oil for a cleaner taste.
20 minEasy2 Servings
Noodles
열무국수
Yeolmu-guksu (Young Radish Noodles)
Use well-fermented yeolmu kimchi for a tangy flavor.
20 minEasy2 Servings
Noodles
수제비
Sujebi (Hand-torn Dough Soup)
Resting the dough well makes it easy to tear thin and keeps it chewy.
40 minMedium3 Servings
Noodles
팥칼국수
Pat Kalguksu (Red Bean Noodle Soup)
Stir constantly, as the red bean broth scorches easily.
60 minMedium3 Servings
Noodles
김치말이국수
Kimchi-mari Guksu (Kimchi Noodle Soup)
A slushy, ice-cold broth makes it even more refreshing.
15 minEasy2 Servings
Noodles
밀면
Milmyeon (Busan Wheat Noodles)
Busan milmyeon has thinner, chewier noodles than naengmyeon.
20 minMedium2 Servings
Noodles
회냉면
Hoe Naengmyeon (Cold Noodles with Raw Fish)
Seasoning the fish ahead lets it absorb the flavor better.
20 minMedium2 Servings
Noodles
사리곰탕면
Sari Gomtang-myeon (Beef Bone Noodle)
It has a milky broth and a mild taste, unlike spicy ramyeon.
10 minEasy1 Servings
Noodles
볶음우동
Bokkeum Udon (Stir-fried Udon)
Blanching the udon separately keeps the noodles from sticking.
20 minMedium2 Servings
Noodles
라볶이
Rabokki (Ramyeon Tteokbokki)
Add the ramyeon last so it stays chewy and does not get mushy.
20 minMedium2 Servings
Noodles
유부우동
Yubu Udon (Fried Tofu Udon)
Simmering the fried tofu until sweet adds deeper flavor.
20 minEasy2 Servings
Noodles
즉석떡국면
Instant Tteokguk (Rice Cake Soup)
Rinsing the rice cakes first keeps them from sticking and helps them cook evenly.
15 minEasy2 Servings
Noodles
콩국수
Kongguksu (Cold Soy Milk Noodles)
Chilling the soy broth makes it nuttier and more refreshing.
20 minMedium2 Servings