Korean noodles  Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ""guksu"" in native Korean or ""myeon"" (cf. mien) in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are "onmyeon" (beef broth-based noodle soup), called "guksu jangguk" (noodles with a hot clear broth), "naengmyeon" (cold buckwheat noodles), "bibim guksu" (cold noodle dish mixed with vegetables), "kalguksu" (knife-cut noodles), "kongguksu" (noodles with a cold soybean broth) among others. In royal court, "baekmyeon" (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. "Naengmyeon", with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.