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