Korean Noodles

Highlights Twenty-eight hours, twelve kneading-and-pulling steps, eight rounds of resting — that is what one batch of Myeon Ga Won's somyeon demands, a process few noodle makers are willing to take on. Founded in 1975 on this suyeon (hand-pulled) method, Myeon Ga Won still...

Highlights Master artisan Song Cheolsu's gamtae, hand-gathered from the tidal flats of Seosan, is worked straight into the dough. The noodles are pulled by hand and slow-aged over thirty-two hours, in eight patient rounds, until each strand turns springy and firm. Boil them, rinse...

Highlights The same Seosan gamtae, this time worked into a thick, chewy udon. Master artisan Song Cheolsu's gamtae is kneaded into the dough, and the noodles are hand-pulled and slow-aged over thirty-two hours, in eight patient rounds, so each thick strand turns springy and...

Highlights These hand-pulled noodles are soft yet chewy, made over 28 hours with a delicate, artisanal process. Enjoy them hot, cold, in broth, or simply with oil and salt. Available in four natural flavors—Original, Black Rice, Buckwheat, and Mugwort. 28시간 정성으로 빚은 부드럽고 쫄깃한...

Highlights Flour  95.5% (USA), refined salt 3% gamtae powder 1% (Korea), cottonseed oil 0.5% 밀가루  95.5%(미국산), 정제소금 3% 감태분말 1%(한국산), 면실유 0.5% Process: Aging process repeated 8 times, HACCP (8번의 숙성, HACCP)Net Weight: 400 g (2 serving x 2 packages), Noodle diameter 4 mm...

Highlights Kalguksu — Korea's homey, knife-cut noodle soup — is almost always made from wheat. Nature Vil rewrites it in rice, so you can have a bowl without worrying about wheat at all: flat, chewy strands spun from trusted Korean rice, 0% wheat flour,...

Highlights Savor the authentic flavors of Korea with Happy Jeong's Buckwheat Noodles with Perilla Oil. Made from premium buckwheat flour and infused with aromatic perilla oil, each bite offers a delightful blend of nutty flavors and wholesome goodness. Ingredient -Buckwheet noodle (100g) -Perilla Oil...

Highlights Five noodles, five colors, and not a dye among them — the five hues of obangsaek, Korea's traditional color spectrum. They're pulled by hand in small batches by Kim Hyun-Kyu, a noodle maker of more than forty years, who colors each strand with...