Top 9 Most Famous Noodle Dishes in South Korea

One of the most popular and flavorful noodle dishes in South Korea is Kalguksu, a traditional dish that has been around for centuries. It is distinguished by its rich chicken broth and unique knife-cut noodles. The Kalguksu noodles are made from a combination of wheat flour, eggs, and soybean flour, but instead of being pressed or pulled like regular noodles, they are hand-cut with a knife. There are many variations of Kalguksu, depending on the ingredients added to the noodles, but the signature taste of the noodles remains unchanged. In the past, wheat was so scarce that people had to wait for the wheat harvest to enjoy Kalguksu. Since wheat is typically harvested around mid-June in the lunar calendar, Kalguksu became a seasonal dish enjoyed in the heart of summer.

Similarly, potatoes and zucchini are also harvested around this time of year. The broth is usually made from beef bones, dried anchovies, or chicken, but sometimes mushrooms or clams are used. In Jeolla province, Pat-kalguksu (noodles with red bean porridge) is especially popular. The noodles are made from a dough of wheat flour and eggs, sometimes with the addition of ground soybean flour for texture. The dough is allowed to breathe, rolled out thin, and then cut into long strips. The broth for Kalguksu is typically made from anchovies, clams, and kelp, with some variations using chicken broth. To achieve a rich flavor, the ingredients are simmered for several hours. The noodles and various vegetables, often including Korean zucchini, potatoes, and green onions, are added and boiled together. Often seasoned with salt, the dish is served with optional garnishes.

This dish is the most popular noodle dish in Korea, widely loved and cherished by the locals. The main ingredients of Jajangmyeon include noodles mixed with a dark, savory black bean paste sauce, often served with sweet radish or kimchi. On Black Day (April 14), single people in South Korea traditionally eat this dish as a way to ease their loneliness and to wish for love. In the 1950s, following the Korean War, Jajangmyeon was sold at affordable prices, making it accessible to everyone. The dish became widely popular when merchants at Incheon Port, along with dock workers and others in the bustling markets, began to enjoy it, and it soon spread across the nation.

Jajangmyeon is made with thick, hand-pulled or machine-cut noodles made from flour, salt, baking soda, and water. The black sauce (jajang) is prepared by stir-frying chunjang (fermented soybean paste) with soy sauce (or oyster sauce), meat (usually pork but sometimes beef), seafood (typically squid or shrimp), and spices like scallions, ginger, and garlic. Common vegetables used include Korean zucchini, radish, or cabbage. The dish is finished with toppings such as julienned cucumber, sliced scallions, decorative egg (al-gomyeong), boiled or fried eggs, shrimp, or stir-fried bamboo shoots.

One of South Korea's most famous spicy dishes is Jjamppong, a seafood noodle soup that delivers a fiery punch of heat, mixed with chewy, flavorful noodles. It is considered a bold challenge for those who love spicy food. The Korean Jjamppong is a standout dish with a rich broth that blends various types of seafood and vegetables. The dish is beloved for its unique aroma, balanced by the natural sweetness of the seafood. It's even been adapted into a popular spicy noodle dish among young people in Vietnam and is now even available as a spicy instant noodle version!

Enjoying Jjamppong is best when it's hot. You can complement it with salted radish. What makes it even more special is the broth's red color and the characteristic spicy flavor from Korea's famous gochujang (red chili paste). Despite the many steps involved in making this dish, the result is absolutely worth it. A bowl of Jjamppong packed with seafood and vegetables, immersed in the vibrant red broth, offers a spicy kick that is unforgettable. The traditional Jjamppong made with a variety of seafood and vegetables can easily be made at home without much hassle.

Jjolmyeon is a type of mixed noodles featuring larger and chewier noodles compared to regular ones, paired with a spicy chili paste sauce, shredded vegetables, and a soft-boiled egg. The standout seasonings for this dish are vinegar, sugar, and minced garlic. This is a popular light meal, especially among the youth of South Korea. Jjolmyeon noodles are known for their chewier texture, which comes from the use of potato starch, making them thicker and more resilient than typical noodles.

During preparation, the dough is kneaded multiple times, then the noodles are boiled and briefly chilled in ice water to preserve their chewy texture. There are various ways to enjoy Jjolmyeon, but the simplest and most common method is to mix the noodles with a spicy-sweet gochujang sauce or a vinegar, sugar, and garlic mix. Common side dishes include boiled eggs, beef, cucumbers, and shredded vegetables. In some variations, these noodles are served cold, making them perfect for hot summer days. If you visit South Korea, be sure to try these chewy noodles to see why they are so beloved there.

Milmyeon is a noodle dish from Busan, traditionally served either mixed or with a broth, although the broth version is more popular. It is said that during the Korean War, due to a shortage of buckwheat, wheat was used to make noodles for wartime relief. To this day, this noodle dish remains a popular and beloved dish in South Korea. Milmyeon noodles are made from wheat flour combined with potato starch and meat stock, creating a chewy texture. They are often confused with Naengmyeon, another cold noodle dish from Korea, but Naengmyeon uses buckwheat. The noodles can be served in a cold broth (Mul-Milmyeon) or mixed with a spicy sauce (Bibim-Milmyeon).

Milmyeon is typically served in a metal bowl, garnished with shredded radish, cucumber, and carrot, topped with a sweet and spicy chogochujang sauce. Thinly sliced pork and a boiled egg are added as well. When served, the dish is mixed, creating a colorful and harmonious display: the yellow of the egg yolk, the white of the pork and radish, the green of the cucumber, the red of the carrot, and the spicy sauce. This meal perfectly reflects the Korean philosophy of balancing hot and cold in food, where the chilled noodles and refreshing broth provide a delightful escape from the summer heat.

Soybeans are a staple in Korean cuisine and are frequently included in everyday meals. Not only are they rich in healthy proteins, but soybeans also contain various nutrients with numerous medicinal benefits, helping reduce the risk of cardiovascular diseases and many types of cancer. Therefore, adding a refreshing cold noodle dish like this to the family menu is definitely a great idea, right? This is one of the wonderful vegetarian dishes that is very popular in South Korea. The soup base is made from soybeans and carefully seasoned to create a subtle, refined flavor, sometimes garnished with sesame seeds to enhance the taste.

Soy milk noodles, or Kongguksu, are a highly favored cold noodle dish in Korea, especially during the hot summer months. It is also a fantastic vegetarian dish made with healthy, fresh ingredients, and it is extremely nutritious. Vegetarians visiting South Korea should definitely try this delightful dish. Kongguksu is a wonderful choice for those who love light, healthy flavors. The thick, creamy broth has a pleasant soy and roasted sesame aroma, blending perfectly with the chewy, slippery noodles typical of Korean cuisine. When served, you can add sugar or salt to adjust the taste according to your preference.

Naengmyeon, Cold Noodles from Korea is one of the distinctive dishes of the Korean Peninsula (including both South Korea and North Korea). It's especially popular as a summer dish, as the cold noodles help alleviate the heat of the summer. The noodles are thin and are often made from starch or buckwheat. Additionally, cold noodles have become an iconic Korean dish internationally. The origins of naengmyeon can be traced back to Pyongyang during the Goryeo dynasty. According to a cooking document published in 1973 in North Korea, naengmyeon first appeared in the Andong area near the Daedong River, present-day Pyongyang. The tradition of kneading buckwheat flour to make noodles has existed for centuries. Historical records from the Goryeo period mention a technique where “the noodles are mixed with cold broth before eating”.

Traditionally, the noodles are served in a metal bowl with chilled broth, accompanied by vegetables, boiled eggs, and beef. To enhance the flavor, mustard and vinegar are often added. During summer, cold noodles are a favorite in Korea, not only because they are a refreshing dish but also due to their ability to help regulate the body in hot weather. The term “naengmyeon” was first recorded in the documents of the Goryeo and Joseon dynasties, with the term appearing in works by Changyu, a civil official during the reign of King Injo of the Joseon dynasty in the early 17th century. It is said that King Gojong of Joseon was particularly fond of cold noodles, having them with added pieces of meat, pears, and pine nuts from a noodle shop outside the Deokseong Palace. Today, cold noodles remain a beloved dish that symbolizes Korean culinary culture.

If you prefer not to have your noodles with broth, you can opt for Kimchi Bibim Guksu, a dish where noodles are mixed with finely chopped vegetables, cucumbers, and the spicy kimchi that is so characteristic of Korea. On hot summer afternoons, kimchi mixed noodles are the perfect choice, as you can quickly prepare a flavorful, spicy, and aromatic dish in just a few minutes. Bibim guksu is a great appetizer, especially in the summer, thanks to its unique taste from beef, pork, mushrooms, vegetables, and chili peppers. In the past, people enjoyed this dish during both summer and winter.

The dish Bibim Guksu is also known as Goldongmyeon, which means ‘straighten the bones’. In the 1849 book, Dongguk Sesegi, which documents various traditional customs and rituals in Korea, it mentions that Goldongmyeon is made by mixing pears, chestnuts, beef, and pork, whereas Naengmyeon is a cold noodle dish mixed with ingredients like cellophane noodles, kimchi radish, cabbage kimchi, and pork. The Bibim Guksu is quite similar to Naengmyeon, and it was a popular dish during the Joseon dynasty. It was enjoyed not only by commoners but also by royalty who lived in the palace.

It is no surprise that Korea, known as the 'land of kimchi', incorporates this iconic ingredient into so many of its traditional dishes. Kimchimari Guksu is a beloved dish originating from the northern regions of Hwanghaedo and Pyongando. Noodles are mixed with chilled kimchi, seaweed, cucumbers, and sometimes a drizzle of sesame oil and sesame seeds. With its cool and spicy flavor, this dish is often served as a light meal or as a refreshing choice after a heavy meal with grilled meats. Kimchimari Guksu is especially popular and easy to prepare during the summer months. Chilled kimchi is served with noodles, kimchi broth, and meat stock, making it a perfect dish for hot weather.

For a twist, you can replace the noodles with rice. As the heat waves spread across Asia, Korea, too, experiences the oppressive summer heat, and dishes like this become even more desirable. It is a favorite among young people and office workers because it is quick and convenient to prepare. On any given day, you can spot many people enjoying steaming bowls of bright red noodles in restaurants along the streets of Korea. Pickled cucumbers with eggs and roasted sesame seeds are perfect side dishes to accompany the Kimchimari Guksu.