When thinking about korean noodles the first images that come to mind are a broth so warm that it heats up the body from head to toe. Korean noodles are known for its variety and its tradition in Korean culture. While there are warm noodles dishes to be eaten in the winter like Kalguksu, a noodle dish in which the noodles are made by hand, there are also cold noodle dishes eaten in the summer like Naengmyeon. Korean noodles are not always made with flour but from other ingredients like buckwheat and various beans. Representing the korean ideal to use what is available, many korean noodle dishes have manifested from time periods of scarcity but maintain a positive meaning. In many asian cultures, long noodles represent a long and healthy life filled with happiness giving the person who eats the noodles good fortune and well wishes for the future. This makes noodle dishes like Janchi Guksu, a thin noodle dish served in an anchovy based broth, a necessity for special occasions like weddings and birthdays. As a staple in everyday korean cuisine as well, Japchae, a korean noodle dish with vegetables and glass noodles, joins the dining table as a side dish with its ability to balance the flavors of sweet and savory. Korean Noodles can be quick meals to be enjoyed daily but also meals of deep flavor and hard work; carrying a special meaning in every bite.