Korean noodle dish ‘naengmyeon’

 

Naengmyeon is one of Korea's unique cold noodle dishes, made by putting boiled noodles in cold broth and topping them with seasoning and toppings. Based on literature records, Naengmyeon is presumed to have been a favorite food since the Joseon Dynasty, and is still one of the foods enjoyed by many people.


Naengmyeon is a food made with pressed noodles made by mixing buckwheat flour with a little starch, and was mainly developed in the northern region where buckwheat is produced in large quantities. Then, after the Korean War, it was spread throughout the country by Vietnamese people, and is now considered one of Korea's representative foods.


The method of making it varies slightly depending on the region, but generally, it is made by mixing buckwheat flour with a little starch to make noodles, then topping it with garnishes such as sliced pork, cucumber slices, pear slices, stir-fried beef, and boiled eggs, and pouring in the broth. Cold noodle soup is made from beef broth, boiled pheasant or chicken broth, cool cabbage kimchi broth, Dongchimi broth, or a mixture of Dongchimi broth and broth. Vinegar, mustard, sugar, etc. should be added when eating.


Naengmyeon has its own characteristics in each region, so Pyeongyang Naengmyeon, Hamheung Naengmyeon, and Jinju Naengmyeon are famous. Pyeongyang Naengmyeon is made by mixing buckwheat flour with a little starch to make noodles, pouring pheasant soup and Dongchimi water, topping with pork belly, radish kimchi, pear, and boiled egg, and then seasoning with pine nuts, chili peppers, mustard, and vinegar.


Hamheung Naengmyeon is made by making noodles with potato starch, which is abundantly produced in the Hamgyeong Province region. The noodles are tougher and softer than beef tendons. It is characterized by making raw fish such as lobster or skate, seasoning it with red pepper paste, and mixing it on the noodles to make it spicy. am. Jinju Naengmyeon makes naengmyeon noodles with pure buckwheat, beef is boiled and cut into pieces, and the broth is used as naengmyeon broth, but pork is not used.


It is filled with noodles and topped with egg white and white vegetables, beef slices, stir-fried beef, pear salad, and chili peppers, and is enjoyed more in the winter than in the summer. Naengmyeon (naengmyeon) is a popular delicacy in the cold winter season and is considered a winter dish in Dongguk Sesigi (Dongguk Sesigi). The cold noodles are also suitable for the summer season. These days, it is enjoyed as a summer snack rather than a winter food.


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