Naengmyeon

''Naengmyeon''
* (, in South Korea) or ''raengmyŏn'' (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, ''memil'') but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (, ). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.

In modern times, the ''mul naengmyeon'' () variant is commonly associated with and popularly consumed during the summer; however, it was historically a dish enjoyed during winter.

History

According to the 19th-century historical text '' Dongguksesigi'' (), ''naengmyeon'' has been made since the Joseon period. Originally a delicacy in northern Korea, especially in the cities of Pyongyang () and Hamhung (), ''naengmyeon'' became widely popular throughout Korea in both North and South Korea after the Korean War.

Naengmyeon is served in a large brass or 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. Spicy mustard sauce (or mustard oil) and vinegar are often added before consumption. Traditionally, the long noodles would be eaten without cutting, as they symbolized longevity of life and good health, but servers at restaurants usually ask if the noodles should be cut prior to eating, and use or provide scissors to cut the noodles.

Varieties

The two main varieties of ''naengmyeon'' are ''mul naengmyeon'' () and ''bibim naengmyeon'' (). The former is served as a cold noodle soup made from beef, chicken or dongchimi broth. The latter is served with a spicy dressing made primarily from ''gochujang'' (red chili paste) and eaten mixed. In the case of ''bibim naengmyeon'', a bowl of broth used in ''mul naengmyeon'' or plain broth from the boiled noodles itself are often served on the side. This broth can be served hot or cold depending on the restaurant and type of broth. Boiled eggs and sliced cucumbers are often added as a garnish.

''Mul naengmyeon'' originates from Pyongyang.Pyongyang naengmyeon
Doosan Encyclopedia Pyongyang ''naengmyeon'' is mainly made from buckwheat and either beef or pheasant broth. It also uses dongchimi broth or a mixture of it, while adding sliced pieces of radish to the dish. Vinegar, mustard oil (provided on request at most restaurants), and sugar is added according to taste before eating. South Koreans do not add sugar and use beef broth exclusively. In South Jeolla Province, ''mul naengmyeon'' is often served with red chili paste that is mixed in with the broth. The effect is similar to adding the broth to a bowl of ''bibim naengmyeon''.

A version of ''bibim naengmyeon'' originates from Hamhung,Hamhung naengmyeon
, Doosan Encyclopedia the ''hoe naengmyeon'' (회 냉면). ''Hoe naengmyeon'' is ''bibim naengmyeon'' with additional marinated raw fish ( hoe), usually skate. It is eaten with ''gochujang'' and other ingredients mixed. Vinegar, sugar, and sometimes sesame oil are added according to taste. The noodles of ''Hamhung naengmyeon'' are typically made from potato or sweet potato starch, making the noodles chewier in texture compared to those of ''Pyongyang naengmyeon''. In addition to skate, pollock (명태) can also be used in ''hoe naengmyeon''. In this case it is referred to as ''myeongtae hoe naengmyeon'' (명태회냉면).

Another variety of naengmyeon is ''yeolmu naengmyeon'' (열무 냉면) which is served with '' yeolmu kimchi'', made from the leaves of the yeolmu summer radish.

''Jinju-naengmyeon'' (진주냉면) originates from Jinju in the southern coast of Korea, and unlike other varieties, the broth is made with various types of seafood mixed with meat, often garnished with ingredients such as abalone, sea cucumbers, shiitake mushrooms and '' kimchi''. Its reputation for extravagance is acknowledged even in North Korea, when it was mentioned alongside ''Pyŏngyang naengmyŏn'' in a 1994 publication titled 'Folk Traditions of Chosŏn' (조선의 민속전통).

'' Jungguk-naengmyeon'' () is a Chinese-influenced cold noodle soup in Korean Chinese cuisine served with mustard and peanut butter on the side.

A Chinese version of the dish known as "Korean cold noodles" ( zh, s=朝鲜冷面, p=Cháoxiǎn lěng miàn, labels=no) or " Dongbei cold noodles" ( zh, s=东北冷面, p=Dōngběi lěng miàn, labels=no) is popular in the Northeast China region bordering Korea. Significant variation in preparation exist inside Northeast China, from the famous sour-and-sweet Yanji Naengmyeon (延吉冷面; 연길랭면) to the sour-and-salty Jixi cold noodles.

Morioka reimen (盛岡冷麺) is derived from naengmyeon which was introduced by Korean immigrants, and is part of Japanese regional cuisine in Tohoku region.

Instant ''naengmyeon'' noodles are available, with the soup broth prepackaged with the noodles. A plastic package of mustard oil is often supplied.

Gallery

File:Cold Noodles at Famous Okryu Restaurant (10108835864).jpg, '' P'yŏngyang-raengmyŏn''
( or )
File:Jinju naengmyeon (cold noodles).jpg, '' Jinju-naengmyeon''
()
File:Korean cold buckwheat noodle soup-Mul naengmyeon-01.jpg, ''Mul-naengmyeon''
()
File:Korean.food-Bibim.naengmyen-01.jpg, ''Bibim-naengmyeon''
()
File:Korean hot and spicy cold buckwheat noodles with raw fish-Hoe naengmyeon-01.jpg, '' Hoe-naengmyeon''
()
File:Dongbei lengmian cold noodles.jpg, ''Dongbei lengmian''
( zh, 东北冷面)

In popular culture

In the South Korean variety show '' Infinite Challenge'', Park Myeong-su and Jessica, a former member of Girls' Generation, performed the song "Naengmyeon" which was named after the food. The song became a hit and received wide acclaim.Naengmyeon wins award
Newsen

In politics

During the first summit between North and South Korean leaders Kim Jong Un and Moon Jae-in, Kim presented Moon with Pyongyang-style ''raengmyŏn'' as a gift.

See also

* Korean cuisine
* '' Mak-guksu''
* '' Milmyeon''
* '' Kong-guksu''
* '' Jat-guksu''

References

External links

Naengmyeon - Official Seoul City Tourism

{{Soups

Buckwheat dishes
Korean noodle dishes
Mixed noodles
National dishes
Noodle soups
Winter in culture
Cold noodles
North Korean cuisine
Joseon cuisine