https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKorean_cuisine%2F54%2Fen 2026-09-12T10:36:57Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Korean_cuisine/54/en&diff=155570&oldid=prev 2025-06-18T03:54:13Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>In Korean traditional noodle dishes are &#039;&#039;onmyeon&#039;&#039; or &#039;&#039;guksu jangguk&#039;&#039; (noodles with a hot clear broth), &#039;&#039;[[naengmyeon]]&#039;&#039; (cold buckwheat noodles), &#039;&#039;[[bibim guksu]]&#039;&#039; (cold noodle dish mixed with vegetables), &#039;&#039;[[kalguksu]]&#039;&#039; (knife-cut noodles), &#039;&#039;[[kongguksu]]&#039;&#039; (noodles with a cold soybean broth), &#039;&#039;[[japchae]]&#039;&#039; (cellophane noodles made from sweet potato with various vegetables) and others. In royal court, &#039;&#039;baekmyeon&#039;&#039; (literally &quot;white noodles&quot;) consisting of buckwheat noodles and [[pheasant]] broth, was regarded as the top quality noodle dish. &#039;&#039;Naengmyeon&#039;&#039; with a cold soup mixed with &#039;&#039;[[dongchimi]]&#039;&#039; (watery [[Korean radish|radish]] kimchi) and beef brisket broth was eaten in court during summer.</div>

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