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Korean noodles
- Nov 08, 2018 -

Korean noodles

      Janchi guksu (잔치국수) – noodles in a light seaweed broth, served with fresh condiments (usually kimchi, thinly sliced egg, green onions, and cucumbers)

      Jjamppong (짬뽕) – spicy noodle soup of Korean-Chinese origin

      Kalguksu (칼국수) – Hand-cut wheat noodles served in a seafood broth

      Makguksu (막국수) – buckwheat noodles with chilled broth

      Naengmyeon (냉면) – Korean stretchy buckwheat noodles in cold beef broth, with onions, julienned cucumber, boiled egg sliced in half, and slices of pears. This dish is popular in the humid summers of Korea.

      Ramyeon (라면) – South Korean noodles in soup, served in food stalls, made of instant noodles with toppings added by stalls. In the 1960s, instant noodles were introduced to South Korea from Japan. Its quick and easy preparation, as well as its cheap price, ensured it quickly caught on. It is typically spicy with chili and kimchi added, amongst other ingredients.

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