Koreans are great noodle lovers too, and the terms kuksu (국수) and myeon (면) span a vast variety of types, sold in fast-food noodle shops for as little as W3000-4000. Wheat-based noodles are a staple of Korea.

Naengmyeon (냉면) are a Korean speciality, being thin, chewy buckwheat noodles served in ice cold beef broth, and hence a popular summer dish — although it's traditionally winter food! They're also a classic way to end a heavy, meaty barbeque meal. The key to the dish is the broth (육수 yuksu) and the recipes of well known restaurants are usually closely guarded secrets.

Japchae (잡채) is made from yam noodles, which are fried along with some vegetables (commonly cabbage, carrots, onions) and sometimes beef or odeng (fishcake). Mandu (만두) dumplings are also very popular and are served up in steamed or fried as an accompaniment to other foods, or boiled in soup to make a whole meal.

Ramyeon (라면) is Korea's variant of ramen, often served with kimchi (what else?). Korean ramyeon is well known for its overall spiciness, at least when compared to Japanese ones. Try shin ramyeon (신라면) for example.

Jajangmyeon (자장면) is a noodle with a black sauce that usually includes pork, onions, cucumber, and garlic.

Finally, u-dong (우동) are thick wheat noodles, similar to the Japanese udon.

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