Korea’s annual wheat consumption is approximately
3.5 million metric tons. Of this, one million metric
tons is used for livestock feed. The remainder is consumed
as wheat flour for noodles, bread and confectionary items,
and other products. Annual wheat flour consumption per
person in Korea was about 81 pounds in 2004 (Choi and
Phillips 2-4).
About half of the wheat flour consumed in Korea is used to make noodles (Choi
and Phillips 2-4). One of the most popular dishes in Korea is a bowl of guksu,
or thickly sliced wheat flour noodles, served in anchovy soup with kimchi (Korean
spicy pickled cabbage). These soup noodles can be served hot, garnished with
a fried egg or stir fried vegetables, or cold, with sliced cucmbers. In another
variation, bibimguksu, the noodles are served with hot peppery paste instead
of broth. (Life in Korea), kalguksu are made from a mixture of wheat flour and
soybean flour, also sliced into thin noodles that are either served in broth
or with a sauce based on chilies and scallions (Life in Korea). Koreans also
make udang, a thicker wheat noodle similar to Japanese udon and ramyeon, or ramen,
the dried packages of noodles popular in the United States as well as throughout
Asia.
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Korean wheat noodles tend to be chewy and springy.
The flour used for Korean instant fried noodles must
have medium protein content (9 to 10.5%), a bit harder
than the flour used for Japanese udon (Hou 4). As in
other East Asian markets, Korean noodle makers prefer
white flour for noodles, to prevent discoloration in
cooking. Korean millers and noodle experts have shown
interest in U.S. hard
white wheat for these products.
Although noodles are one of the most popular ways to eat wheat in Korea, Koreans
are also fond of steamed, buns, often filed with sweet red bean paste. These
are usually made with softer flour. Korean cuisine is also known for mandu, or
dumplings, made from wheat flour-based wrappers filled with meat, vegetables,
or tofu, then boiled, steamed or fried.
Next: Korean Wheat Production and Trade |
