Korean Noodle Types: A Complete Guide
Korea has a noodle for every occasion — slippery sweet potato glass noodles for japchae, chewy wheat noodles for kalguksu, and icy buckwheat noodles for naengmyeon. Here is your complete guide to telling them apart.
A Country of Noodle Lovers
Korea's noodle culture is deep and varied, though it often gets overshadowed by the country's famous rice dishes and barbecue. The reality is that noodles appear at every meal — in soups, stir-fries, cold dishes, and of course the ubiquitous instant ramyeon. Understanding the different types unlocks a whole category of Korean cooking that is quick, satisfying, and often surprisingly simple.
Dangmyeon (Sweet Potato Glass Noodles)
These translucent, slippery noodles are made from sweet potato starch and are the star of japchae — Korea's signature stir-fried noodle dish. They have a uniquely chewy, bouncy texture that is quite different from rice vermicelli or bean thread noodles. When cooked, they become glossy and almost see-through, absorbing the soy sauce and sesame oil they are tossed in. Dangmyeon is also added to soups, dumplings (mandu), and hotpots. They cook in boiling water in about six minutes and should be rinsed in cold water immediately after to prevent clumping.
Somyeon (Thin Wheat Noodles)
Somyeon are thin, round wheat noodles similar to Japanese somen. They cook in under three minutes and are used in janchi-guksu (wedding noodles) — a simple but elegant dish of noodles in a light anchovy broth topped with julienned vegetables and a soy-sesame dipping sauce. They also feature in bibim-guksu, where they are served cold and tossed in a spicy gochujang sauce. Somyeon is one of the most versatile Korean noodles and works as a quick lunch base.
Naengmyeon (Buckwheat Noodles)
Naengmyeon are long, thin, chewy noodles made from buckwheat flour, served in an ice-cold broth (mul-naengmyeon) or with a spicy sauce (bibim-naengmyeon). This is one of Korea's great summer dishes — the broth is sometimes served with actual ice crystals floating in it. The noodles have a distinctive greyish-brown colour and a firm, almost rubbery chew that is intentional and highly prized. They are traditionally served with sliced pear, boiled egg, and thin-cut beef.
Kalguksu (Knife-Cut Noodles)
Kalguksu are thick, flat, hand-cut wheat noodles that are the Korean equivalent of fresh pasta. They are boiled in a rich broth — usually chicken, anchovy, or clam — and have a wonderfully chewy, slightly rough texture that clings to the soup. The name literally means "knife noodles" because the dough is rolled flat and sliced by hand. Fresh kalguksu is hard to find in the UK, but dried versions are available from Korean shops and produce very respectable results.
Ramyeon Noodles
Distinct from instant noodle packets, fresh-style ramyeon noodles are thicker and chewier than their Japanese ramen counterparts. Korean ramyeon noodles are designed to hold up in boiling, spicy broth — they stay firm and springy rather than softening to mush. They can be bought fresh or semi-dried from Korean supermarkets and used as the base for homemade budae-jjigae (army stew) or any Korean noodle soup.
Finding Korean Noodles in the UK
Dangmyeon and somyeon are the easiest to find — both are widely stocked on Amazon and in Asian supermarkets. Dried naengmyeon noodles are available from HMart and Japan Centre, usually in the chilled or frozen section. For kalguksu, your best bet is a Korean supermarket or the frozen aisle of an Asian grocery. All dried Korean noodles keep for months in the cupboard and cook in minutes, making them one of the quickest Korean meals you can put together.