Korean Cold Noodles on a Tray, Jaengban Makguksu Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is makguksu in Korean? ›

Mak-guksu (막국수) or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar.

Mul-naengmyeon 물냉면

Korean icy cold noodles (naengmyeon: 냉면) are one of my favorite things to make all year 'round, even in the cold winter. I can't resist the texture of the chewy and thin noodles, no matter if they are served with cold broth (mul-naengmyeon: 물냉면) or in a spicy sauce (bibim-naengmyeon: 비빔냉면).

Jongga Korean Cold Noodles (1 serving) contains 105g total carbs, 102g net carbs, 3g fat, 13g protein, and 440 calories.

You can get them typically two different ways: Mul Makguksu 물막국수 (neutral and light in a refreshing light beef broth) or Bibim Makguksu 비빔막국수 (spicy paste with little or no broth at all). These are the two most common ways to eat them. There are also other variations that are also good (ie.

It is lower in calories than wheat and rice and has higher dietary fiber and protein content, so it is good for suppressing appetite and controlling blood sugar. Buckwheat noodles contain not only 283kcal carbohydrates per 200g, but also 6.9g of protein, so it is a good buckwheat noodle for buckwheat noodles.

Naengmyeon was actually originally eaten during cold winters, however there are few things better than a cold bowl of naengmyeon to fight the summer heat. This 'Korean Naengmyeon Family tree' shows how Naengmyeon from Pyongan-do, Hwanghae-do, and Hamgyong-do in North Korea travelled down to South Korea.

But, really, it's the broth that delights. Beef-based and laced with vinegar and mustard, naengmyeon broth is uncommonly bracing and refreshing. I could drink this broth like water, especially in the summer.

The two main varieties of naengmyeon are mul naengmyeon (물 냉면) and bibim naengmyeon (비빔 냉면).

Jjolmyeon (Korean: 쫄면) is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish bibim-jjolmyeon (비빔쫄면) made with the noodles and vegetables.

Cold noodles contain more resistant starch. Resistant starch is a type of fiber that may lead to better gut and immune health.

Are you supposed to cut naengmyeon? ›

Traditionally, one is not supposed to cut naengmyeon noodles, as they represent longevity, but usually noodle shops offer to cut them for you, or a pair of scissors so you can snip them yourself — a prudent move considering these will be the chewiest flocks of noodles you'll ever come across in your life.

Buckwheat Noodles (Japanese & Korean)

These noodles are typically served cold with vegetables in dishes like memil guksu, or served in a hot broth. They have about half of the calories of white wheat flour pasta, and higher protein content which is great for our vegetarian friends!

These noodles are served with a cold & icy broth that is savory, tangy, slightly sweet, and very refreshing.

Shirataki noodles are noodles that are high in fiber and low in calories. They may provide health benefits, including for your digestive system. Shirataki noodles are a unique food that's very filling yet low in calories.

You'll experience a savory mix of cold buckwheat noodles with a sweet-spicy sauce and plenty of fresh, crunchy vegetables (many Koreans won't eat anything without some sort of crunch nearby, hence the strange custom of pickles with pizza and spaghetti).

Buckwheat noodles are a local specialty of Gangwon-do. Buckwheat flour kneaded with hot water is made into noodles and served in cold radish water kimchi juice or beef broth. The buckwheat noodles break apart easily but has a rustic and savory taste.

Kalguksu, or knife-cut noodles, is commonly served in warm broth in Korea. However, for anyone who wants to get the most out of the noodles' texture, a cold-dish version may be just the ticket.