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42 foods found
Naengmyeon
ėė©“ Ā· naengmyeon
A dish made with chewy noodles made from buckwheat, served in chilled broth with floating ice, enjoyed by mixing the noodles with Dongchimi (radish water kimchi) and meat broth (mul-naengmyeon). Adjust the flavor with mustard and vinegar to your liking, perfect for hot summer days and often enjoyed as a meal finish at a barbecue restaurant.
Ramen
ė¼ė©“ Ā· ramyeon
A quick noodle dish made by boiling flour noodles in hot broth, characterized by a variety of flavorful soups.
Somen
ģė©“ Ā· somyeon
A traditional Korean noodle dish made by boiling thin wheat flour noodles and served with various broths or seasonings.
Warm Noodles
ģØė©“ Ā· on-myeon
A traditional Korean noodle dish where boiled noodles are mixed in warm broth. You can enjoy a rich and light taste primarily using anchovy or beef bone stock.
Jjamppong
ģ§¬ė½ Ā· jjamppong
A Korean-style Chinese noodle dish made with seafood and vegetables boiled in spicy broth.
Jjolmyeon
ģ«ė©“ Ā· jol-myeon
A Korean noodle dish with chewy noodles mixed with a spicy and tangy sauce.
Goon Mandu
źµ°ė§ė Ā· gun-mandu
A crispy dumpling filled with meat and vegetables wrapped in a flour crust, enjoyed with soy sauce as a Korean-style dumpling.
Buckwheat Noodles
ė§źµģ Ā· mak-guksu
A traditional noodle dish from Gangwon Province made by mixing buckwheat noodles with cold broth. It is characterized by its cool and nutty taste and is very popular as a summer delicacy.
Cold Buckwheat Noodles
ė¬¼ėė©“ Ā· mul-naengmyeon
This dish features chewy noodles made from buckwheat that are served in a chilled broth, enjoyed with the cool, clear Dongchimi (radish water kimchi) or meat broth mixed with ice flakes. It's seasoned with mustard and vinegar to taste and is enjoyed not only in hot summer days but also as a refreshing finish to a meat meal.
Water Dumplings
ė¬¼ė§ė Ā· mul-mandu
These dumplings are made by placing a filling of meat and vegetables inside thin wheat flour dough, boiled to achieve a soft and mild flavor. They are typically enjoyed with soy sauce and can also be eaten with broth.
Sujebi
ģģ ė¹ Ā· su-je-bi
A broth dish made by tearing dough from flour and boiling it, characterized by its chewy texture and clear, mild broth.
King Dumpling
ģė§ė Ā· wang-mandu
A large dumpling with a filling of meat and vegetables wrapped in a flour dough, characterized by its chewy skin and rich juiciness.
Jajangmyeon
ģ§ģ„ė©“ Ā· jja-jang-myeon
A Korean-Chinese dish made with wheat noodles topped with a sauce made by stir-frying chunjang. The salty and sweet sauce blends well with the noodles, boasting a unique flavor.
Steamed Dumplings
ģ°ė§ė Ā· Jjin-mandu
A dish made by steaming dumplings filled with meat, kimchi, tofu, and other ingredients, characterized by its chewy skin and juicy filling. It tastes even better when dipped in soy sauce.
Kalguksu
ģ¹¼źµģ Ā· kal-guksu
Warm hand-cut noodles made by slicing flour dough, boiled in anchovy or beef bone broth. Characterized by chewy noodles and a flavorful broth, it's perfect for a warm meal.
Cold Noodle with Soybean Soup
ģ½©źµģ Ā· kong-guksu
A summer delicacy made by mixing boiled thin wheat noodles with chilled and nutty soybean broth. The rich nuttiness of the soybean soup and the chewy texture of the noodles come together to create a refreshing dish.
Red Bean Noodle Soup
ķźµģ Ā· pat-guksu
A traditional Korean noodle dish made by adding thin noodles to a broth made by boiling red beans.
Red Bean Noodle Soup
ķ„źµģ Ā· pat-guksu
A traditional Korean noodle dish made by mixing boiled noodles in sweet red bean broth.
Meat Dumplings
ź³ źø°ė§ė Ā· gogi-mandu
Dumplings made by wrapping meat and vegetable filling in a flour dough, characterized by chewy dumpling skin and juicy filling.
Gopchang Noodle Soup
ź³±ģ°½źµģ Ā· gopchang-guksu
A noodle dish made by boiling intestines and noodles together, where the savory flavor of the intestines blends well with the chewiness of the noodles. Enjoy it by wrapping the noodles in the hot broth, allowing the rich flavor of the intestines to infuse the soup.