Basic Info.

​"Noodles (Guksu): In standard Korean, noodles are called guksu, while in the Gyeongsang dialect, they’re referred to as guksi. In Korea, noodles can be made from rice or wheat flour, but those made from rice flour are specifically referred to as rice noodles. Due to their long shape, noodles are associated with longevity in East Asia (Korea, China, Japan). This cultural belief is why Koreans eat tteokguk (rice cake soup) on New Year’s Day or birthdays. The long rice cakes used in tteokguk symbolize the same concept of longevity as noodles."​

Additional Info.

​"Korea’s traditional noodle dishes include naengmyeon (cold noodles), kalguksu (knife-cut noodles), makguksu (buckwheat noodles), gogi-guksu (meat noodles), olchaengi-guksu (small handmade noodles resembling tadpoles), kongguksu (soybean noodles), and ganjang-guksu (soy sauce noodles). With foreign influences, dishes like jajangmyeon (black bean noodles), jjambbong (spicy seafood noodles), ramen, and udon have been adapted to suit Korean tastes. Locally, new creations such as janchi-guksu (banquet noodles), jolmyeon (chewy noodles), milmyeon (wheat noodles), bibim-guksu (spicy mixed noodles), and japchae (stir-fried glass noodles) have further enriched Korea’s noodle culture. In northern Korea, buckwheat-based noodle dishes like onmyeon (hot noodles), naengmyeon, and makguksu are common. In contrast, southern regions are known for wheat-based dishes such as kalguksu."​