Fresh Korean Noodles

표고버섯

Used in stir fry, soups, and sauced dishes.
Fresh Korean noodles may be labeled as knife cut, Udon, Somen (somyeon), Korean Style Fresh noodle, and more.
The shape and size will vary by brand and intended use, although they are pretty much interchangeable depending on your personal preference.
Many are white wheat flour based but there are also acorn, buckwheat, and more.
Noodles for Jjajangmyeon and Jampong are more of an Udon type of noodle and tend to be thicker round or square noodles. Noodles for Kalguksu tend to be flatter noodles.

Some Dishes:
Jjampong
Jjajangmyeon
Kalguksu
Bibim Guksu (with thin somyeon noodles)

stone bowls
stone bowls
stone bowls
stone bowls

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