Editing Korean cuisine (section)

===Noodles===
[[File:Polish Korean Cuisine and Culture Exchanges Gradmother’s Recipes 05.jpg|thumb|right|Japchae, a kind of Korean noodle dish made with marinated beef and vegetables in soy sauce and sesame oil.]]
{{main|Korean noodles}}
Noodles or noodle dishes in Korean cuisine are collectively referred to as ''guksu'' in native Korean or ''myeon'' in [[hanja]]. While noodles were eaten in Korea from ancient times, productions of wheat was less than other crops, so wheat noodles did not become a daily food until 1945.<ref name="Doosan Noodles">{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=22241&contentno=22241|script-title=ko:국수|trans-title=Noodle (guksu)|publisher=[[Doosan Encyclopedia]]|language=ko}}{{dead link|date=December 2017 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="EncyKorea Noodles">{{cite web|url=http://100.nate.com/dicsearch/pentry.html?s=K&i=241837&v=43|script-title=ko:국수|trans-title=Noodle (guksu)|publisher=[[Nate (web portal)|Nate]] / [[Encyclopedia of Korean Culture]]|language=ko|url-status=dead|archive-url=https://web.archive.org/web/20110610072555/http://100.nate.com/dicsearch/pentry.html?s=K&i=241837&v=43|archive-date=2011-06-10}}</ref> Wheat noodles (''milguksu'') were specialty foods for birthdays, weddings or auspicious occasions because the long and continued shape were thought to be associated with the bliss for longevity and long-lasting marriage.<ref name="Doosan Noodles" />

In Korean traditional noodle dishes are ''onmyeon'' or ''guksu jangguk'' (noodles with a hot clear broth), ''[[naengmyeon]]'' (cold buckwheat noodles), ''[[bibim guksu]]'' (cold noodle dish mixed with vegetables), ''[[kalguksu]]'' (knife-cut noodles), ''[[kongguksu]]'' (noodles with a cold soybean broth), ''[[japchae]]'' (cellophane noodles made from sweet potato with various vegetables) and others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and [[pheasant]] broth, was regarded as the top quality noodle dish. ''Naengmyeon'' with a cold soup mixed with ''[[dongchimi]]'' (watery [[Korean radish|radish]] kimchi) and beef brisket broth was eaten in court during summer.<ref name="Doosan Noodles" />

* ''[[Jajangmyeon]]'', a staple Koreanized [[Chinese cuisine|Chinese]] noodle dish, is extremely popular in Korea as fast, take-out food. It is made with a black bean sauce usually fried with diced pork or seafood and a variety of vegetables, including zucchini and potatoes. It is popularly ordered and delivered, like Chinese take-out food in other parts of the world.
* ''[[Ramyeon]]'' refers to Korean instant noodles similar to [[ramen]].
* ''[[Japchae]]'' is a dish made by inserting in boiling water roasted vegetables, mushrooms and meat, each of them roasted. This is one of the most popular dishes in Korean tradition enjoyed on special occasion like weddings, holidays and birthday. There are two types of Japchae, one that includes glass noodles and another without noodles. According to the Korean cookbook Diminbang 음식디미방 (around 1670), there is only the recipe without glass noodles. The original recipe without glass noodles is made by boiling vegetables such as cucumbers, pine mushrooms, bean sprouts, bellflowers green onion, then they are sprinkled with ginger, pepper, sesame oil, and flour. The sauce is made by boiling minced pink meat and soybean paste that is lightly filtered with sesame oil and flour. To match the name more than 20 ingredients were used. In Gyongon Yoram [규곤요람閨壼要覽 (1896)] is also recorded japchae seasoned with mustard sauce without glass noodles. However, since the 1930s, appears the japchae recipe with glass noodles alongside the original recipe. Also, during the Joseon dynasty [조선요리법朝鮮料理法] the recipe of japchae, with and without glass noodles, was added to the cookbook. Also, there is also a variant of japchae with meat, or one with abalone or other seafood in 1930s.It is a local food that shows the traditional recipe. In the Jinju region, Jamung-sam, Yokimun, is a local dish with soy sauce and sesame oil, and the seafood, such as octopus, skates, and mixed several vegetables stained in oil. Because it uses various ingredients, it has high calorie, protein, fat, vitamin, mineral, and sufficient nutritional. It is the first item to choose when you want a feast table.