Guksu / Noodles
- Naengmyeon (냉면, (North Korea: 랭면, Raengmyŏn), "cold noodles"): this dish (or originally winter dish) consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water") Naengmyeon, to distinguish Bibim Naengmyeon, which has no broth and is mixed with gochujang.
- Japchae (잡채): Boiled dangmyeon or potato noodles, steamed spinach, roasted julienned beef, roasted sliced onion, roasted julienned carrots are mixed with seasoning made of soy sauce, sesame oil and half-refined sugar.
- Jajangmyeon (자장면): A variation on a Chinese noodle dish that is extremely popular in Korea. It is made with a black bean sauce, usually with some sort of meat and a variety of vegetables including zucchini and potatoes. Usually ordered and delivered, like pizza.
- Kalguksu (칼국수): boiled flat noodles, usually in a broth made of anchovies and sliced zucchini.
- Sujebi (수제비)
- Makguksu (막국수), buckwheat noodles served in a chilled broth
- Jaengban guksu (쟁반국수)
- Bibim guksu (비빔국수), stirred noodles in a hot and spicy sauce
- Ramyeon (라면): spicy variation of noodle, usually people eat instant Ramyeon.
- Janchi guksu (잔치국수): a light seaweed broth based noodle soup served with fresh condiments, usually kimchi, thinly sliced egg, green onions, and cucumbers.
- Geonjin guksu (건진국수)
Read more about this topic: List Of Korean Dishes, Korean Dish By Ingredient