KoreaToday Hom’s Comments on Korean Noodles
Ken Hom sampled several kinds of representative Korean noodles during his visit to Korea this month. Based on his comments, The Korea Times rated each dish for its globalization potential, with five stars the highest.
Kongguksu
(Noodles in chilled white bean soup): 2.5 stars
With the tastes of soy milk and walnut, this looks very healthy. It's was also my first time to see them in a noodle dish. But the flavor is a bit too unfamiliar. I don't think this will appeal much to most western tastes.
Mulnaengmyeon
(Chilled buckwheat noodle soup):
3.5 stars
There are several kinds of cold noodles like Japanese soba, but none of them are served in ice-cold stock like this. The combination of very chewy noodles, and the simple and clear flavor of the stock is impressive. It's also interesting to see there are always side dishes accompanied with Korean noodles, including this one.
Bibimguksu
(Spicy-flavored Mixed noodles): 5 stars
These are the best noodles I have had on this Korean trip. It's visually appealing when served with its colorfulness, and also stimulating with the combined smell of vegetables, chili and sesame oil. It is also healthy, with number of vegetables used. I am confident this noodle dish could turn a lot of foreigners into fans of Korean noodles.
Kalguksu
(Knife-cut Noodle soup): 3 stars
The stock is rich, thick. It feels like all the ingredients have been well soaked. It's a very filling meal with a chewy and sticky coil of noodle, and goes well with kimchi. There is a similar kind of noodle in China.