K-Noodles in Seoul

Although rice is the country's staple food, a variety of noodle dishes have emerged. From the most popular Ramyeon (instant noodles) to the popular summer dish Naengmyeon (cold buckwheat noodles), Seoul has a wide variety of delectable noodle dishes to try.

It's a cold noodle dish that uses wheat or buckwheat noodles. Mul Naengmyeon (buckwheat noodles in cold broth) and Bibim Naengmyeon (spicy cold buckwheat noodles) are the two varieties. As it is a cold noodle dish, it is especially popular during the summer. It goes well with Bulgogi (marinated meat) and is frequently served with it.

Kalguksu (knife-cut noodle soup) is a noodle soup made by using a knife to cut thin strips of dough. Kalguksu can be classified as Haemul Kalguksu (seafood knife-cut noodle soup) or Pat Kalguksu (red bean paste knife-cut noodle soup) depending on the ingredients used. Because the noodles are boiled first, the broth is quite thick. It's not too spicy, so it's suitable for everyone. Dumplings, which complement Kalguksu, are also commonly served in restaurants that serve the dish.

Jjajangmyeon (black bean sauce noodles) is a Chinese dish that has been Koreanized. It's a noodle dish in which vegetables and meat are stir-fried with black bean sauce and mixed with noodles, resulting in a savory and sweet flavor that everyone loves. Along with Jjajangmyeon, Jjamppong (spicy seafood noodle soup) is a popular spicy noodle dish in Korea.

Guksu (noodles) are thin noodles made from a variety of grain flours. The ingredients used can vary by region, resulting in a wide variety of noodle cultures. Janchi Guksu (banquet noodles) is one of their favorite dishes. It is commonly sold alongside Gimbap (rice rolled in seaweed) in snack bars or traditional markets.

Kongguksu (noodles in cold soybean soup) is made by grinding beans with water and using the bean liquid as a soup base for the noodles. This noodle dish is popular during the summer because the liquid is served chilled with ice. The bean liquid has a rich and subtle flavor that can be seasoned with salt or sugar to suit personal tastes. Because it is made from beans, it is frequently found in restaurants that specialize in Tofu (bean curd) dishes.

Sujebi (hand-pulled dough soup) is a dish made by tearing the dough with one's hands. It's similar to Kalguksu in that the broth is the same, but the noodles are different. As a result, it is frequently found in restaurants serving Kalguksu. It is considered a typical everyday Korean dish that is simple to prepare at home.

Ramyeon is known for its chewy noodles and spicy broth. It is a common instant food in Korea and can be found almost anywhere. It is frequently served as a main course in snack bars and as a side dish in meat eateries.