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Have you ever heard of naengmyeon (냉면)? The name literally means ‘cold noodles’. You really want to have some when it gets hot in summer, though they say it is supposed to be eaten in winter.
There are largely two types, the spicy hot bibim naengmyeo (비빔 냉면) and another variety called mul naengmyeon (물 냉면), which has a refreshingly cool broth.
Naengmyeon always seems to have half a boiled egg in it. Have you ever wondered why?
It is to protect your stomach. The noodles in naengmyeon are made from buckwheat and flour, and since buckwheat has cellulose in it you can damage your stomach if you eat it when your stomach is empty. That half an egg serves to keep you stomach occupied.
You’ll find eggs in other Korean noodle dishes as well for the same reason. Korean food does not involve courses, so the egg serves to excite the appetite and protect your stomach in a country where there aren’t usually appetizers. It also makes the noodles look pretty. The next time you have naengmyeon, be sure to eat your egg first.
Source From: Arirang
Video From: Maangchi
1) Make stock by boiling 8 cups of water, 3-4 shiitake mushrooms, dried kelp, and 8-10 dried anchovies
2) Prepare toppings for naengmyeon
Mix 2 tbs of mustard powder and 1 tbs water and put it on warm place to ferment it.
(I place it on the top of boiling stock)
Slice a quarter of cucumber thinly and sprinkle a pinch of salt, 1 ts of sugar, 1 ts of
vinegar, and a pinch of hot pepper flakes and mix it and set it aside
Slice a half pear thinly and soak it in water and add 1 ts sugar to protect it from
Hardboil an egg, cut it in half, and set it aside
3) Make hot and spicy sauce for bibim naengmyeon, by grinding these ingredients:
4) Make naengmyeon broth by mixing 1 cup of Yeolmu kimchi juice and 2 cups of stock.( you can add some vinegar or salt and sugar)
5) Boil the noodles:
6. Serve it cold cold!
a) For mul naengmyeon:
b) For bibimnaengmyeon:
How to cook Naengmyeon
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