There are different dishes made with Korean noodles. The dishes can be broken down into different categories.
The first two categories are liquid noodles (물국수) and mixed noodles (비빔국수):
- Liquid noodles (물국수) are served with broth. The broth can be hot or cold.
- Mixed noodles (비빔국수) are served with a chilled spicy paste. They are supposed to be mixed together with the sauce and other ingredients. Some recipes may call for a little liquid to be added along with the sauce so that it’s easier to mix the noodles.
The next categories are cold noodles (냉면) and hot noodles (온면).
- Cold noodles (냉면) can be served with a cold broth, or a paste can be added, and they can be mixed. Cold noodles usually contain thin elastic, and chewy noodles that are chilled and served in either a broth or with a paste. Buckwheat noodles are often used in cold noodle dishes, but they can vary based on the level of buckwheat in the buckwheat flour noodles and starch noodles. The taste of cold noodles is usually a bit sour or tart and can be served with vinegar and mustard on the side. If your cold noodle dish contains broth, it is probably kimchi, beef, or fish based.
- Hot noodles (온면) can be served hot with a broth or stir-fried like black bean noodles (짜장면). Hot noodle dishes usually come in a broth made from seafood, beef, and more, depending on the region in Korea and the recipe. It contains noodles usually made from flour-like 수제비, 짜장면, 칼국수, or 소면, but it can contain buckwheat noodles too. The noodles used are usually plush and chewy.
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