Thick Noodles (우동, 짜장 면)

These thick noodles are for special dishes like JjaJangMyun (자장면), Udong (우동), or JjamBbong (짬뽕). You can get them dried, frozen, or fresh. Personally, I like the fresh noodles the most and dry noodles the least. Cook the noodles in boiling water for about 6 to 8 minutes, unless the directions for your noodles tell otherwise. Then rinse the noodles quickly in cold water several times before you serve them – that will make the noodles more chewy and elastic.

• Use:
  JjaJangMyun, Udong, JjamBbong
• Storage:
  Keep in the cabinet (dry noodles), refrigerator (fresh noodles), or freezer (frozen noodles).
• Types:
  Dried Noodles, Fresh Noodles, Frozen Noodles
• Short Korean lesson:
  NaengJangGo (냉장고) = Refrigerator