Black Rice Noodles - Jayeonnirang - 400g

Discover our black rice noodles to create delicious Korean noodle recipes.

These noodles, very similar to Somyeon noodles, are perfect for making noodle soups (janchi guksu) or cold noodles with a good seasoning (Bibim Guksu)

They hold their shape very well after cooking (they don't melt in the broth), and are very digestible because the water used to make them comes from a lotus flower fermentation.

How to cook these black rice noodles?

Cook these noodles in boiling water for about 2 minutes. Then drain them.

You can then enjoy them in soup, for example in a broth. To do this, make a dashi broth, then add the cooked noodles, with rehydrated Miyeok seaweed, hard-boiled egg, and chives. This is an extremely simple and very quick recipe if you have instant broth on hand.

You can also enjoy them cold with a seasoning made from soy sauce, rice vinegar, gochujang, sugar, and a little sesame oil. Then sprinkle with sesame seeds, fresh chives, and cucumber julienne.