South Korea
Banquet Noodles
잔치국수
Thin wheat noodles in a clear, light anchovy broth with egg garnish, zucchini, and kimchi, traditionally served at celebrations.
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Pyongan, North Korea
Corn Noodles
강냉국수
Corn noodles served in a cold broth, a Pyongan province dish; corn is ground and made into noodles, reflecting the importance of corn in North Korean agriculture; eaten cold, similar to naengmyeon but with a distinct corn flavor; a regional specialty of the Pyongan region; listed in Wikipedia's Korean regional cuisine.
North Korea
Japchae
잡채
Stir-fried sweet potato glass noodles (dangmyeon) with assorted vegetables, beef, and mushrooms, seasoned with soy sauce and sesame oil.
South Korea
Knife-Cut Noodles
칼국수
Handmade, knife-cut wheat noodles served in a savory anchovy or shellfish broth with vegetables and sometimes seafood.
Pyongyang, North Korea
Pyongyang Naengmyeon
평양냉면
Cold buckwheat noodles in a tangy broth of beef, pheasant, or dongchimi water kimchi, topped with pickled radish, sliced meat, Korean pear, and half a boiled egg; served in a large metal bowl with ice chunks; the signature dish of Pyongyang, eaten with vinegar and mustard; long noodles symbolize longevity and are left uncut.
South Korea
Soy Milk Noodles
콩국수
Cold wheat noodles in a rich, creamy broth made from freshly ground soybeans, a refreshing summer dish.
South Korea
Spicy Chewy Noodles
쫄면
Extra-chewy wheat noodles served cold with a spicy-sweet gochujang sauce, vegetables, and boiled egg.
South Korea
Sweet Potato Glass Noodles
당면
Korean glass noodles made from sweet potato starch, used in japchae and soups, chewy and translucent when cooked.