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| Mul naengmyeon http://ladymoon29.blogspot.com/2010/07/korean- cuisine-to-beat-summer-heat_24.html |
What’s better than a glass of ice cold lemonade on a hot summer day? A giant bowl of Korean naengmyeon. Usually served in a large stainless bowl, naengmyeon, meaning “cold noodles” in Korean, consists of long and abnormally chewy noodles, cold and refreshing broth, half of a boiled egg, and an assortment of vegetables. The way my mom makes it, she throws in cucumbers, Korean pears (yes, they are different from regular pears), radishes, and occasionally slices of beef. If you order this at a restaurant, the server will usually hand you containers of vinegar and/or spicy mustard to put in the broth. I prefer my naengmyeon with a moderate amount of vinegar and a lot of mustard to give the broth a nice and tangy kick. The server will also ask if you would like the noodles cut. Although it makes them easier to eat, the noodles traditionally represent longevity, so some people prefer to struggle.
As with most dishes, there are multiple variances of naengmyeon. The original type of naengmyeon is mul (water) naengmyeon. Bibim naengmyeon does not have any broth and is usually mixed with gochujang, a spicy traditional sauce made from red hot peppers. Hoe naengmyeon, a personal favorite, is naengmyeon with spicy raw fish, usually skate.
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| Bibim naengmyeon http://www.sempio.com/eng/recipencooking/recipe/searchResult.asp? page=10&keyWord=&scate=&cate1=&cate2= |
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| Hoe naengmyeon |
If dining at a Korean restaurant, ordering a side of galbi (Korean marinated beef ribs) with your naengmyeon is almost essential. Most restaurants have combos that come with naengmyeon and a side of galbi for only about five dollars more, a deal well worth getting.
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| http://adelicafefoods.com/galbi-korean-food-recipe/ |
Whether it being mul naengmyeon or hoe naengmyeon, at home or at a restaurant, with galbi or without, this Korean dish is truly one that I cannot get tired of.
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