How To Choose The Perfect Noodles For Your Korean Dishes

If you have ever attempted to make Korean food at home, you've likely noticed that noodles often form the centrepiece of several of the most popular recipes. Whether noodle soup or spicy stir-fry, noodles form the heart of Korean cuisine. 

With all these varieties, however, it becomes quite difficult to know which one suits a particular dish. Do you use chewy wheat noodles or slippery sweet potato noodles? The wrong choice can change the texture and feel of your meal so much so that knowing the nuances of Korean noodles is key to mastering your favourite recipes. 

Whether you prefer preparing a big bowl of Japchae, a warm bowl of Jjajangmyeon, or a refreshing Bibim Guksu, it really depends on knowing which one to use and in which dish to serve it. Here are some of the most popular ones. 

Glass Noodles  

Glass noodles or dangmyeon is made from starch of the sweet potato and also happens to be a signature ingredient in one of Korea's most popular dishes, Japchae. Known for their slippery and chewy texture makes dangmyeon an ideal ingredient for stir-fried dishes and salads. When cooked, they turn transparent, thereby giving the dishes a visually appealing look with a glossy appearance.  

Glass noodles, also known as glass cellophane noodles, are gluten-free and thus easily included in the diets of gluten-sensitive people. Aside from Japchae, the noodles are commonly prepared for use in soups or cold noodle dishes, like Mul-naengmyeon. The most essential preparation for cooking is a previous soak to get them ready when it is time to do the final preparation so they will have the right texture.  

Wheat Noodles 

Somyeon are very thin Korean wheat noodles. While often used for Korean soups or light dishes like Bibim Guksu or Kongguksu, their delicate texture will make them ideal for taking up the flavours of broths and sauces but still delivers a strong bite. 

If you want to make cold noodle salads or light, refreshing dishes, Somyeon is the noodle you can never go wrong with. They cook pretty quickly-in 2-3 minutes, to be exact-and pair exceptionally well with such tangy, spicy sauces as Gochujang-based dressings. 

Buckwheat Noodles 

Naengmyeon are also cold dishes prepared from buckwheat. They are usually consumed during summer days when it is hot. Noodles with a slight earthy, nutty flavour, they are chewy, suitable for cold broths or spicy sauces. 

Two popular Naengmyeon dishes are Mul-naengmyeon - cold noodles served in a cold broth, and Bibim-naengmyeon - cold buckwheat noodles served with spicy Gochujang sauce. The exciting texture of buckwheat noodles is especially nice when slurped up with the cold, sour broth.  

Jjajangmyeon Noodles 

Jjajangmyeon noodles are thick wheat noodles, especially prepared for making the Korean-Chinese black bean sauce-based dish called Jjajangmyeon. These noodles chew with good texture, thus creating an excellent base for the rich and savoury sauce prepared out of fermented black soybeans, pork, and vegetables.  

Perfect noodles for Jjajangmyeon should be of a suitable thickness to carry heavy sauces, and slightly chewy for an orgasmic bite. In recreating the real Jjajangmyeon at home, these noodles are a must-have. 

Udon Noodles 

Udon Noodles are from Japan, but have become pretty standard in Korean cuisine, especially added to the stews and soups. Thick, wheat-based noodles with a chewy quality can soak up broths. 

Udon noodles are widely used in Korean recipes like Jjambbong, spicy seafood noodle soup, and Tteokbokki Udon, spicy rice cakes accompanied by chewy Udon. Therefore, they can be utilized to create a lighter or heavier dish. 

Ramyeon 

Of course, no discussion of Korean noodles would be complete without a mention of Ramyeon—the version of instant noodles that Korea has to its name. Ramyeon noodles are enjoyed by housewives who want a quick meal cooked as quickly as possible and perhaps with bold flavours as well. 

They're perfect for a quick meal but can be dressed up with eggs, vegetables, and cheese. Oftentimes, the Korean will snack on Ramyeon. However, it can really be a great beginning for more complex dishes, like army stew, where one can use ramyeon as the bottom basis and then add various meats and veggies on top.