The story of Korean Noodles

The Korean noodles in Korean cuisine and are collectively referred to as "guksu" in native Korean or "myeon" in hanja. Preparations and cooking with noodles are relatively simple, so the history is longer than that of bread, dating back around BCE. 6000 to BCE 5000 in Asia. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so noodles did not become a daily food until 1945 . Buckwheat (memil guksu) and wheat noodles (milguksu) were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.



In Korean traditional noodle dishes are onmyeon or 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) and 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 brisket broth was eaten in court during summer.


Jajangmyeon, a staple Koreanized Chinese noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
Ramyeon refers to Korean instant noodles similar to ramen in general term.