Beef cuts can be broken down into three parts; marbling, connective tissue, and muscle fibers/tissues. Marbling is the fat that runs through the beef cut. It contributes a lot to the flavor of the meat. It separates the muscles tissues…
Udon Noodles 우동 생면 (u-dong saeng-myon)
Udon noodles are thick white round noodles. They have a chewy and plush texture. I recommend buying the frozen version of these noodles, not the dried version, because the texture is very different.
Dried Ramen Noodles 라면 (ra-myeon)
These ramen packets contain only the ramen noodles without any seasoning packets. These noodles cook quickly. I only boil mine for 3:30 minutes. You can add these noodles to any dishes you would like ramen noodles for example army base…
Thick Yellow Noodles 쫄면 (jjul-myon)
These noodles are yellow in color. They have a super chewy texture. They can be made into a seasoned cold noodle dish or added to tteok-bokki (떡볶이). You may store these noodles in the freezer or cool dry place depending…
Buckwheat Noodles 메밀면 (me-mil-myon)
Buckwheat noodles are made out of a combination of regular flour mixed with a high percentage of buckwheat flour. Different broths and ingredients can be used with these noodles. Store these noodles in a cool dry area.
Flat Starch/Glass Noodles 넓은당면/중국당면 (nol-beun-dang-myon/jung-guk-ttang-myon)
These noodles are the thicker versions of Glass Noodles (당면). They are chewy and silky in texture. These noodles can be used in Korean Chinese dishes, stir-fried dishes, steamed dishes, or tteok-bokki (떡볶이). Before using these noodles, boil them for…
