Mehuni

Mehuni is a traditional Korean noodle dish, often referred to as mehuni guksu, featuring handmade or hand-cut noodles served in a light broth or with a sesame-oil based sauce. The dish is commonly linked to the Jeolla region, though regional variations appear across Korea.

Noodles for mehuni are typically made by hand from wheat flour, producing wide, flat strands that are boiled until just tender. The accompanying liquid can range from a clear stock—such as beef, anchovy, or vegetable—to a seasoned sesame-based sauce. Typical toppings include sliced beef or pork, mushrooms, zucchini, bean sprouts, and egg, with seasonings that may include soy sauce, garlic, sesame oil, and pepper. Some variants are prepared and served cold, with a sesame dressing and fresh vegetables.

Variants and serving styles vary: hot versions emphasize a delicate broth, while cold versions highlight the rich sesame sauce. Regional preparations may incorporate seafood like shrimp or clams, adding a different flavor profile. The dish can be plated as a main course or a substantial side within larger meal settings.

Cultural context and reception: Mehuni appears in traditional Korean cuisine and is occasionally included in hanjeongsik, the multi-course Korean meal with royal court influences. It is valued for its comforting character and versatility, offering both savory broths and lighter, sauce-based presentations.

Etymology and name variations: The term mehuni is thought to derive from a concept meaning “hand-made,” referencing the handmade quality of the noodles, though exact origins and spellings can vary by region and family tradition.