These dry noodles are made from high-quality wheat flour, specially formulated to absorb the rich, thick seasonings of Korean fermented black soy sauce (chunjang) . After cooking, they retain a firm, springy texture, perfect for dry dishes or soups.

Product Features

Ideal for Jjajangmyeon ：The perfect choice for the famous Korean “black sauce pasta”.
Firm and pleasant consistency ：They do not crumble, excellent for dry dishes or in broth.
Versatile ：Also suitable for Korean soups, stir-fry or with cold dressings.
Convenient packaging : Easy to dose and store.

Preparation method

Cook the noodles in boiling water for about 3–4 minutes, stirring occasionally to prevent them from sticking.
Drain well and rinse with cold water, then drain again.
They can be enjoyed in two ways:

– Add to hot broth for noodle soup.

– Or mix with a seasoned sauce (like Jjajang sauce) to create Korean-style dry noodles.

Korean Dry Noodles 300g – Ideal for Jjajangmyeon