Noodles By Ingredients
- Dangmyeon (당면; cellophane noodles) - made from sweet potato starch
- Memil guksu (메밀국수) - buckwheat noodles similar to Japanese soba noodles
- Olchaengi guksu (올챙이국수) - noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province
- Gamja guksu (감자국수) - noodles made from a mixture of potato starch, rice flour, and glutinous rice flour
- Gamjanongma guksu (감자농마국수) - noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province
- Somyeon - very thin wheat flour noodles; similar to Japanese sōmen
- Dotori guksu - noodles made from acorn flour
- Chilk guksu (칡국수) - noodles made from kudzu and buckwheat
- Ssuk kalguksu (쑥칼국수) - noodles made from Artemisia princeps and wheat flour
- Hobak guksu (호박국수) - noodles made from pumpkin and wheat flour
- Kkolttu guksu (꼴뚜국수) - noodles made from buckwheat flour and wheat flour
- Cheonsachae - half-transparent noodlesphoto made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.
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“In all cultures, the family imprints its members with selfhood. Human experience of identity has two elements; a sense of belonging and a sense of being separate. The laboratory in which these ingredients are mixed and dispensed is the family, the matrix of identity.”
—Salvador Minuchin (20th century)