Anmyeon

Anmyeon is a Korean dish that has its origins in Chinese noodle cuisine. The name “Anmyeon” is derived from the Chinese characters “安麵,” which literally translate to “secure noodles.” It is typically served in a hot broth or as a cold salad, and its popularity has spread across Korea from the early 20th century to contemporary times. When prepared hot, the noodles are usually topped with a savory broth flavored with soy sauce, sesame oil, and assorted seasonings. In the cold version, thin wheat noodles are tossed with sliced cucumber, carrot, and a tangy dressing of rice wine vinegar and sesame seeds.

The dish’s core ingredient is wheat noodle, though variations may use Korean wheat noodles or even rice noodle in rare instances. Common protein additions include thinly sliced pork, beef, or seafood, while vegetables such as kimchi, Korean pickled radish, and scallions are frequently incorporated. A distinctive feature of anmyeon is the use of a spicy, fermented soybean paste called “gochujang” or a milder soybean paste known as “yi-yeon.” These paste versions are used to create the buddae (healthy) or spicy flavors present in modern anmyeon restaurants.

Anmyeon is generally considered a comfort food in Korea. It is frequently served at Korean-Chinese restaurants, referred to as “yukhoe” or “yu tiao e.” In contemporary Korean cuisine, anmyeon enjoys popularity in fast food chains, bus stops, and street stalls. In Korean media, the dish has become a staple food item in many dramas and sitcoms, and it is often used as a symbol of everyday Korean life. While anmyeon is most commonly eaten in the Korean peninsula, it has been adapted into a variety of fusion dishes that incorporate Korean and international flavors.