About the dish
Naengmyeon is long, thin, springy noodles made from buckwheat flour, often with added starch, served in a bowl of ice-cold broth. It comes from the north of the Korean Peninsula, and the most famous is Pyongyang-style naengmyeon, with a delicate, slightly tangy beef broth mixed with the juice of dongchimi, a watery radish kimchi. It is topped with slices of beef, cucumber, pickled radish, slices of pear and half an egg, and everyone adds vinegar and hot mustard at the table. The other style, from Hamhung, uses starch noodles in a spicy chilli sauce with no broth. Traditionally a winter dish, it is now eaten mostly in the heat of summer.
Main ingredients
- buckwheat noodles
- beef broth
- radish kimchi juice
- beef
- cucumber
- pear
- egg
- mustard
North Korea: In North Korea: 랭면 (raengmyŏn); the Pyongyang style in cold broth is the most famous.
South Korea: In South Korea eaten especially in summer, as mul-naengmyeon in cold broth or spicy bibim-naengmyeon with chilli paste.
More: Wikipedia (en)
