I’m a big fan of noodle, any kind of noodle especially instant noodle or usually called ramyeon (Korean) or ramen (Japanese). During my stay in Korea, I tried to taste all kinds of noodles here. Yeah, they do have a lot of different noodle name and variative ways of serving. Some served with gochujang while the other served with no sauce but only soup. For my first two weeks lived in Pohang, I have eaten about five different types of noodles at least. At first I was kinda skeptical for korean’s variative noodle. I thought that they will tasted the same each other despite their decorative look. After several tasting…. I founded that they are really unique taste. I bet first time eater would recognize the taste as unique. So if you wanna know about Korean noodle or maybe planning to taste some of them, I have a recommendation of noodle that you should eat:
칼국수 (Kalguksu) or the knife noodle.
Called by knife noodle because of its preparation process that uses knife to cut the wheat into ‘noodles like’
form. Noodle nowadays processed using modern machinery. Kalguksu served by conventional method and it is become its distinctive point among other noodles. No wonder you will found the noodle’s size is kinda wide and not symmetrically cut. It usually served with soup and other additional ingredients like seafood (clamp, prawn, fish, etc) or beef/pork. I tasted the haemul version or the seafood kalguksu.
First tought: the texture is very addicting, makes me wanna eat more and more. Personally, I like noodles which has chewy and soft texture and this one truly has it. Albeit it is a little plain in taste, I recommend kalguksu as must try list. Actually kalguksu is a kind of summer food but it is still worth to try in the winter. Delicious food has no time domain though. This food gives refreshing taste after eat and of course the “full” pleasure because it containts much wheat (High GI). Image of kalguksu noodle, courtesy to wikipedia.org.
냉면 (naengmyeon) or the cold noodle.
I am not kidding, this kind of food really is served cold. Actually it’s a winter food but I don’t feel very good
when tasting this cold noodle. I prefer hot noodle to the cold one. In my opinion noodle should served hot no matter what . So my first impression is not good with this one because I ate it on the chilly winter. But still worth to try because it’s very popular even they make a song of this noodle.Jessicafrom Girl’s Generation sings about this noodle! Haha. Maybe it’s kind of promotional music, I don’t know the exact meaning of the song. And yeah, it is usually eaten with dumplings (you can choose for the fried or steamed one). Dumplings called Mandu in Korean and is tremendous in taste.
Chinese noodle – the Korean version
I went to Chinese restaurant and they served two kind of noodle as their speciality. Yeah, one is my favorite and
the most famous one: 짜장면 (jajangmyeon)! The noodle with black sauce! And the other is jjamppong (짬뽕). Jjamppong is soup noodle with many seafood in it, and not tempting so let’s just skip jjamppong. Jajangmyeon tastes best when combined with tangsuyuk (sweet and sour sauced fried pork). Jajang’s appereance is really tempting. Main tastes of jajang are oily, blackbean, and yummy. The black sauce stain at your face also become an after pleasure of eating jajangmyeon.
Look how jajangmyeon looks like, how tempting it is. Jajangmyeon has a best partner, it is called tangsuyuk (sweet and sour fried pork).
This one is actually an instant noodle but some restaurant also served this as a fast served menu. Several popular variation of ramyeon are cheese-ramyeon, ham-ramyeon, bulgogi-ramyeon, kimchi-ramyeon, and tteokbokki-ramyeon. I tasted the latter, which is a mix between ramyeon and tteokbokki (spicy fish cake). Tteokbokki is a very famous snack food in korea. Nothing special about this because basically you can easly found these two food so when you are going to ordering ramyeon, avoid to order these ramyeon. Order a cheese or unique one instead! Hehehe.