Monggo gupo noodles are a traditional Korean noodle product known for their notably chewy texture and historical roots in the Gupo market of Busan. They are produced by the Korean company Monggo Foods, which has over a century-long tradition of making soy sauce and other food products.

Key characteristics

Unique chewy texture: The signature characteristic of Monggo gupo noodles is their dense, firm, and chewy consistency. The manufacturer uses a “vacuum dough” process that removes air when kneading the flour, which makes the noodles less likely to become soggy during cooking.
Historical roots: The name gupo guksu (Gupo noodles) comes from the Gupo market, a historic trading hub in Busan. In the past, the noodles were naturally dried by the salty sea and river winds, giving them a distinct flavor that was popular among laborers and, later, Korean War refugees.
Quality ingredients: The noodles are made from high-quality, first-grade wheat flour under strict quality control. The manufacturing process was moved from Gupo to a cleaner environment near Hwangmae Mountain to ensure product purity.
Versatile use: Due to their firm texture, these noodles are versatile and well-suited for a variety of Korean noodle dishes, both hot and cold. They are commonly used to make:
- Janchi guksu: Banquet noodles, often served in a warm anchovy-based broth.
- Bibim guksu: Spicy mixed noodles served cold.
- Kong guksu: Chilled soybean noodle soup.
Brand heritage: Monggo Foods uses its longstanding tradition of fermentation and flavor expertise to produce these authentic Korean noodles.

It is important not to confuse Monggo gupo noodles with ginisang monggo, a savory Filipino stew made from mung beans and not a type of wheat noodle.