Korean noodles

Korean noodles, known as guksu or myeon, are a broad family of noodle dishes in Korean cuisine, ranging from hot broth-based soups to cold and mixed preparations. Their long tradition still sits comfortably alongside a wide range of grains, tubers and other ingredients.

History

Noodles are very old in Asia. According to the sources, the earliest ones are linked to China around four thousand years ago, and noodles were eaten on the Korean peninsula from ancient times.

Wheat was grown in smaller quantities than other crops, so wheat noodles did not become an everyday food until 1945. Before that they were mainly prepared for birthdays, weddings and other auspicious occasions, since their long, unbroken shape was associated with longevity and a lasting marriage.

Over time, many regional variants emerged based on local ingredients, from buckwheat and sweet potato to pumpkin and kudzu.

Culture

At the royal court, baekmyeon, made with buckwheat noodles and pheasant broth, was considered the finest noodle dish, while cold naengmyeon was eaten in summer. Originally a winter dish from the Ibuk region, now North Korea, naengmyeon is also a northern specialty.

Well-known variants include japchae, sweet potato noodles stir-fried with beef and vegetables; jajangmyeon, topped with black bean sauce; bibim guksu, tossed with gochujang and vinegar; and janchi guksu, whose name comes from janchi, a feast, because it was served at celebrations.

Today noodles are part of everyday life in Korea, both in traditional restaurants and in instant varieties such as ramyeon, which has spread widely.