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…
Cellophane/Glass Noodles 당면 (dang-myon)
These noodles are usually made from sweet potato or pea starch. They are clear, chewy, elastic noodles. Keep in mind that they absorb a lot of water and flavor when cooked so if you are not careful the noodles can…
Thin White Noodles 소면 (so-myon)
These noodles are thin and white. The word “소면” in Korean means a noodle dish with sauce. These noodles are available in both freshly made and dried varieties. Some recipes that use these noodles are bibimguksu (비빔국수), bibim naengmyeon (비빔냉면)…
Makgeolli Vinegar 막걸리식초 (mak-kkol-ri sik-cho)
This vinegar is made from Korean rice wine alcohol. It has a typical vinegar flavor with a tinge of alcohol flavor. The homemade version offers a lot of health benefits and needs to ferment for 3 months before it is…
2-3X Concentrated Vinegar 2배/3배식초 (2bae/3bae-sik-cho)
This vinegar is twice to three times as strong as normal vinegar. It can be used to season vegetable side dishes (common examples: seaweed and cucumber side dishes.) Store this vinegar in a cool dry place.