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.
JjaJangMyun, Udong, JjamBbong
Keep in the cabinet (dry noodles), refrigerator (fresh noodles), or freezer (frozen noodles).
Dried Noodles, Fresh Noodles, Frozen Noodles