or noodle dishes in Korean cuisine
and are collectively referred to as "guksu"
in native Korean
. Preparations and cooking with noodles are relatively simple, so the history is longer than that of bread, dating back around BCE. 6000 to BCE 5000 in Asia. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so noodles did not become a daily food until 1945. Buckwheat (memil guksu
) and wheat noodles (milguksu
) were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.
In Korean traditional noodle dishes are onmyeon
or 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) and 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.<ref name="Doosan Noodles"... Read More