Cheonsachae
Type | Korean noodles |
---|---|
Place of origin | Korea |
Main ingredients | Kombu extract |
Cheonsachae | |
Hangul | 천사채 |
---|---|
Revised Romanization | cheonsachae |
McCune–Reischauer | ch'onsach'ae |
Cheonsachae 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.[1]
See also
References
- ^ 천사채 (in Korean). Doosan Encyclopedia.