Discover the Delightful Fusion of Acorn Noodles and Wild Vegetables from Chungcheongbuk-do

This folk dish from Chungcheongbuk-do combines cold noodles, which are made of acorn flour and potato starch that result in chewy and rich noodles, with wild vegetables. It is first boiled, then topped with wild vegetables tossed in salt, bracken, bellflower root, and golden oak mushrooms, which are all mixed with the sauce. Wild vegetables for this dish are sourced from the clean nature of Chungcheong-do, and their fragrance goes excellently with acorn noodles. Acorn is rich in tannin and ascorbic acid, which aid in digestion and help to expel toxic waste from the body.

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