Alternative names Kelp noodles Place of origin Korea | Type Noodles | |
 | ||
Main ingredients Alginic acid from dasima (kelp) Similar Saang mein, Acorn noodle soup, Juanfen, Garak‑guksu, Oil noodles | ||
Korean seaweed noodles salad cheonsachae saelreodeu
Cheonsachae (천사채) or kelp noodles are Korean half-transparent noodles made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste of these noodles is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.
References
Cheonsachae Wikipedia(Text) CC BY-SA