|Korean noodles are or noodle dishes in , and are collectively referred to as "guksu" in or "myeon" cf
|While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, so wheat noodles did not become a daily food until 1945
|The name is derived from the word janchi 잔치, feast or banquet in because the dish was specialty foods for birthdays, weddings or auspicious occasions because the long, continuous shape was thought to be associated with the bliss for longevity and long-lasting marriage
|The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath sliced raw fish
Naengmyeon, with a cold soup mixed with dongchimi watery kimchi and beef brisk broth, was eaten in court during summer.
|Gomguksu 곰국수 - wheat flour noodles in a broth of or gomtang which is made from boiling beef bones or
|Hobak guksu 호박국수 - noodles made from and wheat flour• 고기국수 - Noodle soup of made with sliced pork• Thinly sliced 지단 , or fried egg, , and are topped on the dish for garnish
|" It is served in a bowl of a tangy cold to lukewarm soup, not typically served as cold as its South Korean counterparts, made with beef broth or
|Bibim naengmyeon - literally "mixed cold noodles
It is originally a winter dish, and a local specialty of the Ibuk region 이북지방, nowadays the area of North Korea.
|Mul naengmyeon - literally "water cold noodles
|짬뽕 - wheat flour noodles in a spicy broth including vegetables and seafood
|This Kimchi packet will give your snacky times a satisfying kick of mild spiciness, as Kimchi powder sachet contains napa cabbage, salt, hot pepper powder, garlic, ginger
|천사채 - half-transparent noodles made from the jelly-like extract left after steaming , without the addition of grain flour or starch
It is served with a sauce made with , , scallions and a small amount of chili pepper powder.28