Recipe forKorean Noodles Ingredients: 1 cup rice flour (NOT the same as glutinous rice flour) or cornstarch 1 cup wheat flour (OR buckwheat, which makes Soba noodles) freshly boiled water salt (optional) 3 tbsp oil (optional) Mix the two flours and slowly pour hot water over them. Knead until the dough turns sticky and stretchy. The dough is very different from pasta, because it will be sticky, stretchy and bouncy. To prepare the noodles, either cut them or stretch them out. These noodles are sticky and bouncy when boiled. Serve it with a good broth or consomme.

Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as "guksu" in native Korean or "myeon" in hanja. Dangmyeon - made from sweet potato starch Memil guksu - buckwheat noodles similar to Japanese soba noodles Olchaengi guksu - noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province Gamja guksu - noodles made from a mixture of potato starch, rice flour, and glutinous rice flour Gamjanongma guksu - noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province Somyeon - very thin wheat flour noodles; similar to Japanese sōmen Dotori guksu - noodles made from acorn flour Chilk guksu - noodles made from kudzu and buckwheat Ssuk kalguksu - noodles made from Artemisia princeps and wheat flour Hobak guksu - noodles made from pumpkin and wheat flour Kkolttu guksu - noodles made from buckwheat flour and wheat flour Cheonsachae - half-transparent noodlesphoto made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.