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chungbukdo
Joined: 22 Aug 2010
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 Posted: Mon Jun 10, 2013 7:50 pm Post subject: What is the name of these fibrous noodles? (Diet related) |
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That are made from some jelly like / fibrous plant from the sea, are clear, and usually served with hwae / sashimi?
Are these cheonsachae?
I'm looking for high fiber, low calorie versions of noodles or mushrooms shaped like noodles that I can eat while on a low calorie, low carbohydrate diet. I cannot eat wheat at all either. If you know of others please suggest them. |
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Lucas
Joined: 11 Sep 2012
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| Posted: Mon Jun 10, 2013 8:00 pm Post subject: |
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| Cheonsachae |
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Ruthdes
Joined: 16 Oct 2008
Location: Seoul
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| Posted: Mon Jun 10, 2013 10:55 pm Post subject: |
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| Dangmyeon, which is the noodles found in chapchae, appears to be gluten free. Probably not super low calorie or carb, but good for the odd treat. |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Tue Jun 11, 2013 12:46 am Post subject: |
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| There's another type for sale in the fridge section, often near milk and tofu, called guksu konyak. |
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wings
Joined: 09 Nov 2006
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| Posted: Tue Jun 11, 2013 1:06 am Post subject: |
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| In Japan they are called shirataki noodles. I think here they might be konyaku mook, or something like that. |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Tue Jun 11, 2013 2:50 am Post subject: |
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| wings wrote: |
| In Japan they are called shirataki noodles. I think here they might be konyaku mook, or something like that. |
Guksu konyak is what I've seen on several different brands. Konyaku muk is just the blocks of the same material. |
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chungbukdo
Joined: 22 Aug 2010
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| Posted: Tue Jun 11, 2013 3:23 am Post subject: |
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| wings wrote: |
| In Japan they are called shirataki noodles. I think here they might be konyaku mook, or something like that. |
Oh great, I would love to have a Korean version of shirataki noodles, provided they're made from the same fibrous yam ingredient and are essentially the same caloric content as the Japanese ones. I'll look into this. Can you perhaps write the hangeul spelling of the word for me? |
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chungbukdo
Joined: 22 Aug 2010
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| Posted: Tue Jun 11, 2013 3:27 am Post subject: |
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| NYC_Gal 2.0 wrote: |
| There's another type for sale in the fridge section, often near milk and tofu, called guksu konyak. |
Apparently soy based noodles have been advertised as shirataki noodles, especially in US health food stores, more recently. Soy is out for me but I would love to get ahold of the traditional version.
By the way, a Korean company has come out with a brand of noodles made completely from miyeok. They're not for sale yet but they should be coming out this month or next, as they were doing pre orders with retailers. |
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T-J
Joined: 10 Oct 2008
Location: Seoul EunpyungGu Yeonsinnae
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| Posted: Tue Jun 11, 2013 4:39 am Post subject: |
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| chungbukdo wrote: |
| wings wrote: |
| In Japan they are called shirataki noodles. I think here they might be konyaku mook, or something like that. |
Oh great, I would love to have a Korean version of shirataki noodles, provided they're made from the same fibrous yam ingredient and are essentially the same caloric content as the Japanese ones. I'll look into this. Can you perhaps write the hangeul spelling of the word for me? |
곤약 국수
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