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Shop By


Korean Style Starch Noodles "jopchae" - 12oz


HT Korean Style Soba Noodles "nang-myun" w/Soup Base - 24oz


CS Korean Style Soba Noodles "nang-myun" w/Soup Base - 1.63lbs


Wa Korean Style Soba Noodles "nang-myun" w/Spicy Sauce - 22oz


Japanese Style Black Wheat Soba Noodle (Asian Vermicelli) - 48oz

Shin Ramen Black - Premium Noodle Soup

Shin Ramen Black - Premium Noodle Soup

Stir-Fried Kimchi

Stir-Fried Kimchi

Ott Korean Style Thick Wheat Soba Noodle "Kuk-soo" (Asian Angel Hair) - 31.68oz/900g


Korean Style thick wheat soba Noodle "Gooksoo" Thin (Asian Angel Hair) NET WT.: 1.98 Lbs / SERVINGS ABOUT 15 AMOUNT PER SERVING Calories 350 / Calories from Fat 10 INGREDIENTS: Wheat flour, salt, water COOKING DIRECTION: 1) Put noodle into boiling water of 1,000 cc. Add 1 teaspoonful salt. 2) Let boil about 3 minutes. Do not overcook. 3) Rinse with cold water and drain. 4) Serve with prepared anchovy soup garnished with boiled egg, cucumber, etc. A thick, pale colored Korean noodle made with wheat flour. They are available as flat narrow rods or regular round rods. Also found spelled as Kuk Soo. Asian noodles consist of strands that vary in shape, width, and length. Many Asian noodles are very long in length, symbolizing longevity. They can be thin straight sticks, flat strands, round strands, and wavy strands. The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour. Some Asian noodles are made with eggs but many do not contain any eggs. Many are available fresh and dried but some are only found in Asian markets. Asian noodles are a variety of colors, such as translucent white, opaque white, cream, yellow, tan and brown. The ingredients used, in the dough affects the color of the noodle. Asian noodles are eaten hot and cold, and are used in soups, salads, stir-fries, and other Asian dishes. Most Asian noodles are rinsed with cold water and drained after cooking to remove the starch. DISTRIBUTOR: Ottogi America, Inc. PRODUCT OF KOREA(ROK)

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