These very thin wheat noodles are used in both hot and cold dishes but especially in kongguksu. Keep them in the pantry and look for them in Korean, Japanese, and Chinese grocery stores.
Very very thin! Make sure to buy the right ones so your kongguksu will be delicious.
Posted Monday, July 6th, 2009 at 10:20 am
Tagged: 가는 국수, 국수, korean food, korean ingredients, korean noodles, thin noodles, wheatflour noodles
I have Japanese noodles. It says “tomoshiraga somen.” is this the same thing?
With difficulty I deciphered the Korean letters (using an online hangul chart) on a random bag of noodles I bought at the Korean store: it says GUKSU SOMYEON. Can I use these only for Kongguksu like it says on this page or can I put them in Jajangmyun, Jam Pong, etc. as well? Because I don’t really like the idea of cold noodles (not to mention it’s winter here!).
Somyeon is my favorite noodles. I use it when I make noodle soup or bibimbguksu (mixed noodles with spicy seasoning).
To make tasty jjajangmyeon and jjampong, these noodles are usually used.
But who would care if you use the thin noodles in jjajangmyeon or jjampong? Try it out. Thank you for your question!
I’ve made Jjajangmyeon with those exact noodles and it still came out tasty…Uh oh! Now I’m hungry and I want to make some jjajangmyeon. Got to go!!! *Runs to the kitchen and starts chopping vegetables and pork*
I can almost hear you chopping vegetables, chop chop chop! : )
I could not find special noodles for jjajangmyeon, so I cooked some spaghetti and poured jjajang sauce over it, tasted delicious still!
Yes, spaghetti noodles will work well! Happy cooking!
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