Type Korean noodles
Place of origin Korea
Main ingredients Kombu extract
Cookbook: Cheonsachae  Media: 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


This article is issued from Wikipedia - version of the 11/16/2014. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.