Noodle are widely used in Korean cooking. There are variety of noodles eaten in Korean cuisine. Three common types of noodles used in Korea are potato or mung bean flour, buckwheat and wheat noodles.
Thin wheat noodles are similar to Japanese or Chinese ramen and are very white in color.
Udon noodles are soft, thick wheat noodles, and somyeon are thin, dried wheat noodles.
Buckwheat noodles are similar to Japanese soba, which are thin, chewy, brown noodles and are usually served cold in Korea. The thin wheat noodles are also served cold. The noodles are made of from buckwheat flour and rice or potato starch. They are very similar to Japanese soba.
Japchae is another noodle dish which made with sweet potato starch noodles, strips of fried egg, beef, mushrooms and vegetables.
Korean noodles
