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noodle pages

  1. Sujebi two ways (Hand torn noodle soup)

    Note – This recipe combines 2 sujebi recipes that I eventually updated to make more specific recipes and videos for: traditional sujebi and kimchi sujebi. The updated versions may be easier for you to follow. ~ Maangchi Sujebi is a traditional Korean noodle soup, and is well-loved and popular among Koreans. The noodles are made […]

    Posted by Maangchi in Recipes on Oct 9th, 2009in the recipe categories: , , , , . Tagged: , , , , , , , , ,

  2. soy milk noodle soup (kongguksu: 콩국수)

    Soy milk noodle soup (Kongguksu)

    Cold soy milk noodle soup (Kongguksu: 콩국수) is great for the summertime: it’s a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth. I first shared my kongguksu recipe on my website nine years ago! I’m always experimenting and testing in my kitchen to make more delicious version […]

    Posted by Maangchi in Recipes on Jul 6th, 2009in the recipe categories: , , , , , , . Tagged: , , , , , , , , , , , , , , , , , ,

  3. jjajjangmyeon noodles

    Jjajangmyeon noodles

    Often mislabeled as Asian or oriental-style noodles or vermicelli, these thick, chewy wheat noodles, used for jjajangmyeon (Noodles with black bean paste), are sold frozen in Korean grocery stores. Thaw them out if you’re going to use them right away, otherwise store them in your freezer in a ziplock bag and thaw them out a […]

    Posted by Maangchi in Korean cooking ingredients on Feb 26th, 2008. Tagged: , , , ,

  4. Jjajangmyeon

    Jjajangmyeon (Noodles in blackbean sauce)

    Jjajangmyeon is everybody’s favorite food. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture.

    Posted by Maangchi in Recipes on Jul 30th, 2007in the recipe categories: , , , , . Tagged: , , , , , , , , , , , , , , , , , , ,