Best 10 Korean Noodles: Ramyun, Jajangmyeon & More

Here are the top 10 Korean noodles you must try. Besides ramyun and japchae, Korea has so many other delicious noodle dishes. And there are some Korean noodles recipes that you can make at home.

History of Korean Noodle Dishes

In Korea, noodle dishes are known to have been eaten since the Goryeo Dynasty. During the Joseon Dynasty, noodles were considered a precious food enjoyed on special occasions such as banquets or holidays, and they often appeared in royal cuisine.

It has not been long since these precious noodle dishes became common. After the Korean War in the 1950s, with U.S. aid, and through the government’s promotion of wheat-based meals in the 1960s, wheat flour became a popular ingredient, and noodles established themselves as everyday food for ordinary people.

What Do Noodle Dishes Mean to Koreans?

There are countless Korean noodle dishes in Korea. Rather than being considered a special dish, noodles have become a simple and quick meal. A good example is Korean ramen, which takes just five minutes to make. The types of Korean noodles also change with the seasons. Warm noodle soups like kalguksu are popular in winter, while refreshing dishes like naengmyeon and kongguksu are often enjoyed in summer.

Korean Noodles Dining Etiquette

Many non-Koreans believe that slurping loudly while eating noodles is part of Korean dining etiquette. However, this is a misconception. Slurping loudly is a Japanese dining tradition.

In Korea, proper etiquette is to eat without making noise. The popularity of mukbang videos, in which people often exaggerate slurping, has likely contributed to this misconception. However, unlike Europeans or Americans, who usually eat completely silently, Koreans may make natural sounds while eating. Nevertheless, intentionally slurping loudly is not considered proper etiquette in Korea.

Best 10 Korean Noodles You Must Try

Korea has countless Korean noodle dishes, but here I’ve carefully selected 10 Korean noodles that you absolutely must try.

Ramyun 라면

Today, the most representative Korean noodle dish is ramyun. Samyang Ramyun is the origin of Korean ramyun. Samyang is the same company that makes the well-known Buldak Ramyun. In the 1960s, Samyang’s chairman, Jeon Joong-yoon, discovered ramen in Japan and brought Japanese ramen manufacturing technology to Korea.

In 1963, Samyang produced Korea’s first ramyun, also known as Samyang Ramyun. At that time, Korea was still struggling with poverty after the Korean War, and ramyun was partly created in the hope that it could solve the country’s food shortage. However, according to my parents, even that ramen was too expensive for ordinary people back then. Today, Korean ramen has become a global sensation. Buldak Ramyun and Shin Ramyun are beloved not only in Korea, but around the world.

• Korean ramyun is different from Japanese ramen.

Korean ramyun is instant with curly, chewy noodles. While Japanese ramen often features rich toppings like chashu pork or bean sprouts, Korean ramyun typically comes with dried vegetable flakes, such as green onion or mushroom. The broth also differs. Japanese ramen usually has a mild pork or chicken bone broth seasoned with soy sauce, miso, or salt. In contrast, Korean ramyun uses a beef broth base enhanced with chili powder and seasonings to create a spicy and savory flavor.

In Korea, spicy ramyun has always been the most popular. Among soup-based ramyuns, Shin Ramyun leads the way; among stir-fried ramyuns, Buldak Ramyun dominates and for mixed (sauce-based) ramyuns, Paldo Bibim Myun is the top choice.

Jajangmyeon 짜장면

Jajangmyeon is Korean noodles in which chunjang (a black bean paste) is stir-fried with pork, onions, cabbage, and other vegetables to create a savory sauce. This sauce is then poured over thick Chinese-style noodles, mixed, and served. This Korean-Chinese noodle dish does not actually exist in China. With its salty yet slightly sweet umami flavor, it is one of the most delicious and iconic Korean noodle dishes.

Jjampong 짬뽕

Jjampong is a famous Korean-Chinese noodle dish, second only to jajangmyeon. Many Koreans find themselves debating whether to order jjampong or jajangmyeon. It is made by stir-frying seafood, meat, and vegetables in chili oil and then adding a chicken or pork bone broth to create a spicy, flavorful soup. Thick, Chinese-style noodles are added to complete the dish.

If you’re dining with a friend at a Korean-Chinese restaurant, I highly recommend ordering both dishes so you can share and experience the best of both worlds.

Bibim Guksu 비빔국수

Bibim guksu is one of the most popular types of homemade Korean noodles. There are two main types: a spicy version mixed with gochujang (Korean chili paste) and a savory-sweet version mixed with soy sauce.

Gochujang bibim guksu is spicy, sweet, and tangy and is often paired with kimchi for extra crunch. Soy sauce bibim guksu is made with soy sauce, sugar, and sesame oil, which gives it a sweet and savory flavor with a rich, nutty taste. This is also one of the Korean noodle dishes that kids love the most. Here are the recipes for Kimchi Bibim Guksu and Soy Sauce Bibim Guksu.

Janchi Guksu 잔치국수

Janchi guksu is one of the most traditional Korean noodles. The word janchi literally means “party,” and this noodle dish was traditionally served at celebrations, such as weddings. Back in the day, instead of asking nieces or nephews, “When are you getting married?,” older relatives would often say, “When will you let us eat noodles?,” a playful way of asking about marriage.

Janchi guksu is made with thin wheat noodles in an anchovy-based broth and is topped with stir-fried beef, zucchini, carrots, and thinly sliced eggs. While it is no longer reserved for special occasions, it has become a beloved homemade comfort Korean noodles, often lovingly prepared by mothers or grandmothers.

Naengmyeon 냉면

Naengmyeon is the most iconic Korean noodles of the summer. The broth is typically made with beef stock or dongchimi, a type of radish kimchi, and is served cold. A unique feature of Pyongyang-style naengmyeon, which has recently become trendy in South Korea, is that its broth is traditionally made with pheasant. The noodles are typically chewy and made from buckwheat, arrowroot, or a starch mixture.

There are three famous regional styles: Hamheung Naengmyeon, Jinju Naengmyeon, and Pyongyang Naengmyeon.

• Hamheung Naengmyeon uses potato starch noodles that are very chewy and is best known as bibim naengmyeon, served with a spicy-sweet sauce.
• Jinju Naengmyeon features buckwheat noodles with a beef broth base.
• Pyongyang Naengmyeon is made with buckwheat noodles and pheasant broth, known for its very mild and delicate flavor. Because of its subtle seasoning, Pyongyang Naengmyeon is considered the purest style. It’s also one of the trendiest noodle dishes in Korea today, but at the same time, it’s a dish people either absolutely love or strongly dislike.

• Korean Cold Noodles Bowl: Keeps the noodles chilled and refreshing
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Kongguksu 콩국수

Kongguksu is another iconic Korean noodles of the summer. It’s made by grinding soybeans—usually white (baektae) or black (seoritae) soybeans—into a creamy broth that is served chilled. Thin wheat noodles (somyeon) or medium-thick noodles are added to the cold broth.

At Kongguksu restaurants, it’s typically served with salt and sugar on the side. Korean diners tend to fall into two camps: those who prefer salt and those who prefer sugar. I personally prefer the salt version. What about you?

This is a recipe for tofu Kongguksu. Many Koreans buy ready-made soy milk soup from the shop, or make soy milk using tofu. For those living outside Korea, white soybeans are even harder to find, so using tofu is an easy way to make Kongguksu noodles.

Kalguksu 칼국수

Kalguksu is one of the most traditional Korean noodles. Its name literally means “knife-cut noodles” because the dough is rolled out and cut by hand with a knife. The noodles are slightly thick and chewy because they are hand-cut. The broth can be made from seafood, such as clams, anchovies, and kelp, or from chicken, beef, or ox bone stock. The noodles are boiled directly in the broth, giving the soup a slightly thick, starchy texture.

Popular varieties of kalguksu in Korea include clam kalguksu, chicken kalguksu, and Myeongdong kalguksu, which is served in ox bone broth. Pro tip: It tastes best when eaten with freshly seasoned geotjeori (lightly dressed fresh kimchi) rather than aged kimchi.

Makguksu 막국수

The word mak in makguksu literally means “rough” or “casual,” referring to the fact that the noodles are quickly prepared and eaten. Makguksu is made with buckwheat noodles, served in cold dongchimi (radish water kimchi) broth, or sometimes in chicken or pork broth. There are several ways to enjoy this Korean noodles dish: it can be served in a cold soup, mixed with a spicy-sweet sauce, or simply tossed with perilla oil and soy sauce for a clean, nutty flavor. Makguksu is especially famous in the Gangwon-do region, and currently, perilla oil makguksu from Gogi-ri, Yongin is considered the trendiest version.

Japchae 잡채

Japchae might be the Korean noodles dish you are most familiar with. It is made with chewy sweet potato starch noodles (dangmyeon) stir-fried with vegetables like spinach, carrots, mushrooms, and onions, along with beef or pork. The seasoning—soy sauce, sugar, and sesame oil—gives it a sweet and savory flavor, while the sesame oil adds a rich aroma.

Honestly, I think I eat japchae only about once a year. It’s mostly enjoyed during major holidays like Seollal (Lunar New Year) or Chuseok (Korean Thanksgiving). On regular days, many Koreans don’t bother cooking it at home because the process is a bit time-consuming and instead buy it from side-dish shops.

FAQs about Korean Noodle Dishes