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.