In traditional Korean food this dish occupies an important place. The noodles made of wheat, buckwheat, corn or potato starch, which is seasoned with plenty of spices and served with chopped meat, fish, vegetables and broth. These noodles called "Kuksu". That it is the basis of a variety of different national dishes of Korea.
The word "Kuksu" or "Cooksey" means - thin long noodles. There is another term for it - the hieroglyphic word "myeon".
In the old days Kuksu was a rare dish of noodles on the Korean table. The noodle dishes were prepared only on major holidays, and especially for dear guests. In the treatise of the 15-th century even mentioned that the manufacturer myeon noodles engaged Buddhist monks and used it to the accomplishment of rituals.