When you finish reading about Korean noodles, check out my quick guide to Japanese noodles here!
The popularity of Korean food has exploded in the past few years. With the rise of K-pop and Korean dramas, dreamy-looking Korean celebrities have become cultural ambassadors, making us curious about all things Korea, and along with that, Korean food.
When it comes to Korean food, our minds will usually jump to Korean barbecue. Those succulent, savoury and sweet meats can induce drooling even in the most devout vegetarians. However, noodle dishes are also an important component of Korean cuisine, and a bowl of the right kind of Korean noodles is arguably just as good (if not better) than a strip of grilled galbi.
We can all list off a bunch of Japanese and Chinese noodle dishes, but when it comes to Korean noodles, most of us are stumped. Well that’s okay! I’m here today to introduce what are probably the most popular noodle dishes in Korean cuisine. Once you’re done reading this quick guide, I hope you’ll stop salivating all over your phone screen, head to your nearest Korean restaurant, and order a nice big bowl!
Without further ado, let’s get started!
Jajangmyeon
My personal favourite, and arguably the least pretty of all the famous Korean noodles. It has its origins in a Chinese noodle dish, zhajiangmian (literally “fried sauce noodles”), but has since become fully Koreanized, perfectly embodying the flavours that Koreans know and love. You can find it in most Korean restaurants, and it will almost always be served the same way, kind of like this:
The noodles
Jajangmyeon uses wheat-based noodles that should be thick and cooked al dente, so that the noodles have a firm bite and do not easily fall apart. They should be thick and solid enough to hold the delicious heavy sauce that drowns them. Speaking of sauce…
The sauce
It ain’t pretty to look at, but trust me when I say that jajangmyeon sauce is one of the tastiest noodle sauces in existence. A rich, dark, thick gravy, it consists primarily of chunjang (a Korean sweet sauce made of soybeans), soy sauce and/or oyster sauce, and usually also contains diced potato, minced meat (pork or beef), onions, and sometimes garlic, ginger, and scallions, and is slathered on thick all over the noodles. You’ll have to mix jajangmyeon thoroughly before eating it to work every bit of this mouthwatering sauce onto every inch of noodle, so that you can experience how this dish was meant to taste.
In addition, some restaurants may top your jajangmyeon with freshly julienned cucumbers, meant to cleanse your palate and balance out the heaviness of the rich sauce.
Japchae
Japchae is a colourful Korean noodle dish that was once considered a royal dish. Surprisingly, the original version didn’t contain any noodles! Someone quickly realized that was a crazy idea, and over the years the dish has evolved into its current, noodle-y version that people know and love. It is usually served at banquets and birthday parties, and is basically just your all around, everybody-loves-it Korean noodle dish.
The noodles
The noodles used to make japchae are called dangmyeon, translucent glass noodles (cellophane noodles) made of sweet potato starch. When prepared, they should be elastic and slightly chewy. The great thing about japchae noodles is their ability to soak up the flavours of the sauce and other ingredients mixed into japchae, so you never have to worry about these noodles lacking flavour.
The sauce
Japchae isn’t a particularly saucy noodle dish, as most of the sauce is soaked up by the noodles, giving them a golden-brown colour. The main ingredients in japchae sauce are soy sauce, sugar, and a decent portion of sesame oil, which results in japchae’s sesame-like taste. The noodles are also tossed with a colourful array of cooked, sliced vegetables, most commonly carrots, onions, spinach, and mushrooms, depending on the chef’s personal touch. A kind of marinated meat can be added, usually beef or pork bulgogi, and the finished dish is topped with sesame seeds and thin strips of chilis, and sometimes also an egg omelette cut into ribbons. Japchae noodles go great with your Korean barbecue!
Naengmyeon
Naengmyeon holds a special place in my heart, as I first tried it on a scorching hot summer’s day in Korea, and I felt refreshed from the first bite of noodle to the last slurp of soup. The name naengmyeon literally means “cold noodles”, and as such they are a popular summertime dish. I know what you’re thinking: cold noodles? You’re out of your mind! To which I’ll respond with the old adage “You can’t knock it till you’ve tried it.” Originally popular in North Korea, its popularity spread to all corners of the Korean peninsula after the Korean War.
The noodles
Naengmyeon noodles are unique among Korean noodles as they are very, very chewy. They are made mostly of buckwheat, but also contain various other starches from potato and arrowroot, lending to their extra chewiness. Their length symbolizes longevity and are traditionally eaten without being cut (as to not cut your “life” short), but since a lot of people find them difficult to eat whole because of their chewiness and length, servers will usually cut them with scissors once they place them in front of you. Personally, I like eating them as they are.
The soup
Traditional naengmyeon, called mul naengmyeon, sits in a stainless steel bowl (to maintain their cool temperature), bathed in a chilled, light broth. The broth has some flavour, but extra sauces like spicy mustard or vinegar are provided for you to add as you like. The noodles are also topped with julienned cucumbers, beef slices, pear slices, and half a boiled egg. There is another popular version of naengmyeon, called bibim naengmyeon, which instead of containing broth is covered in a spicy chili sauce and the ingredients are mixed and eaten together.
Shin Ramyun
This one is sort of a bonus one, but seriously, I can’t talk about Korean noodles without mentioning Shin Ramyun! It is by far the most popular brand of instant noodles in South Korea, and is probably consumed more often than the other noodles I just mentioned. You can even find them as an ingredient in restaurant or pub fare, they are that ubiquitous. Plus, they just taste pretty damn good.
The noodles
Open a pack of Shin Ramyun and your eyes will instantly be drawn to the deep yellowness of the dried noodle puck. What sets Shin Ramyun apart from other instant noodles is, in my opinion, their chewiness. Where other instant noodles will get soggy quickly in the broth or when you overcook them slightly, Shin Ramyun is able to keep its consistency for much longer, lending to that trademark chewy bite that many Koreans (and basically anyone who has tried it) know and love.
The soup
Its trademark spicy soup definitely makes Shin Ramyun stand out from the pack. It is savoury and has a kick, but is not overly spicy. There are also dried pieces of beef and the classic dried vegetable sachet which can add to the nutrition value (haha) of the noodles. They have become such a cultural icon that many people like to make their own versions of noodle dishes utilizing the Shin Ramyun noodles, adding their own ingredients and creating nice little college dinner masterpieces.
There you have it! Your Korean noodle starter pack. Which one is your favourite? And if you don’t have a favourite, give one, ah heck, give ‘em all a try!
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