Naengmyeon

Naengmyeon (냉면; 冷麵, in Korean literally 'cold noodles') is a traditional Korean noodle dish of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).

History

Naengmyeon originated in the North Korean provinces of Pyongan and Hamgyong. It was originally a winter delicacy, but with the advent of refrigeration, it has become a popular summer dish. The dish was brought to the South during the Korean War by refugees from the North.

Varieties

There are two main types of naengmyeon: mul naengmyeon (물 냉면) and bibim naengmyeon (비빔 냉면).

Mul naengmyeon originates from Pyongyang. "Mul" (물) means "water" in Korean, but the dish is referred to as "water cold noodles" in English. It is served in a large stainless-steel bowl with a tangy iced broth, julienned cucumbers, slices of Korean pear, thin, wide strips of lightly pickled radish, and either a boiled egg or slices of cold boiled beef or both.

Bibim naengmyeon is from Hamhung. "Bibim" (비빔) means "mixed" in Korean, and the dish is referred to as "mixed cold noodles" in English. It is served with a spicy dressing made primarily from gochujang (red chili paste) and eaten all mixed.

Serving

Naengmyeon is typically served with a mustard sauce (겨자소스) and vinegar (식초). Some people also like to add sugar to their naengmyeon. The noodles are typically served long and not cut, as they symbolize longevity in life and good health.

See also

• Korean cuisine
• Korean noodles
• Bibimbap
• Kimchi

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