Cheonsachae
From Infogalactic: the planetary knowledge core
| Origin | |
|---|---|
| Place of origin | Korea |
| Details | |
| Type | Korean noodles |
| Main ingredient(s) | 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
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