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Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' (cf. mien) in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are ''onmyeon'', called ''guksu jangguk'' (noodles with a hot clear broth), ''naengmyeon'' (cold buckwheat noodles), ''bibim guksu'' (cold noodle dish mixed with vegetables), ''kalguksu'' (knife-cut noodles), ''kongguksu'' (noodles with a cold soybean broth) among others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. ''Naengmyeon'', with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.〔 ==Noodles by ingredients== * Dangmyeon (당면; cellophane noodles) - made from sweet potato starch * Memil guksu (메밀국수) - buckwheat noodles similar to Japanese soba noodles * Olchaengi guksu (올챙이국수) - noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province〔(【引用サイトリンク】script-title=ko:올챙이국수 )〕 * Gamja guksu (감자국수) - noodles made from a mixture of potato starch, rice flour, and glutinous rice flour〔(【引用サイトリンク】script-title=ko:감자국수 )〕 * Gamjanongma guksu (감자농마국수) - noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province〔(【引用サイトリンク】script-title=ko:감자농마국수 )〕 * Milguksu (밀국수) - wheat flour noodles. 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. * Dotori guksu - noodles made from acorn flour〔(【引用サイトリンク】script-title=ko:도토리국수 )〕 * Chilk guksu (칡국수) - noodles made from kudzu and buckwheat〔(【引用サイトリンク】script-title=ko:칡국수 )〕 * Ssuk kalguksu (쑥칼국수) - noodles made from ''Artemisia princeps'' and wheat flour〔(【引用サイトリンク】script-title=ko:쑥칼국수 )〕 * Hobak guksu (호박국수) - noodles made from pumpkin and wheat flour〔(【引用サイトリンク】script-title=ko:호박국수 )〕 * Kkolttu guksu (꼴뚜국수) - noodles made from buckwheat flour and wheat flour〔(【引用サイトリンク】script-title=ko:꼴두국수 )〕 * Cheonsachae - half-transparent noodles(photo ) made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath ''saengseon hoe'' (sliced raw fish). ''Cheonsachae'' has a chewy texture and is low in calories. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Korean noodles」の詳細全文を読む スポンサード リンク
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