Minggu, 31 Mei 2015

Cold Noodles - 냉면

Introduction
Naengmyeon (Korean: 랭면 (North Korea), 냉면 (South Korea), also known as raengmyeon (in North Korea), naeng-myeon, naengmyun, or naeng-myun, meaning "cold noodles") is a Korean noodle dish of long and thin handmade noodles made from the flour and starch of various ingredients: buckwheat (메밀 ,memil), potatoes, sweet potatoes, 칡냉면, naengmyun made with the starch from arrowroot (darker color and chewier than buckwheat noodles), and kudzu (, chik). Varieties with ingredients such as seaweed and green tea are available. According to the 19th century documents of Dongguksesigi (동국세시기), it has been made since the Joseon Dynasty.
Originally a delicacy in northern Korea, especially in the cities of Pyongyang (평양) and Hamhung (함흥) in North Korea, naengmyeon became widely popular throughout Korea after the Korean War.
Naengmyeon is served in a large stainless-steel bowl with a tangy iced broth, julienned cucumbers, slice of Korean pear, 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 scissors to cut the noodles.

Varieties
The two main varieties of naengmyeon are mul naengmyeon (물 냉면) and bibim naengmyeon (비빔 냉면). The former is served as a cold soup with the noodles contained in broth made from beef, chicken, or dongchimi. The later is served with a spicy dressing made primarily from gochujang (red chili paste) and eaten all mixed. In the case of bibim naengmyeon, a bowl of the soup broth used in mul naengmyeon or plain broth from the boiled noodles itself are often served on the side.
Mul naengmyeon originates from Pyongyang. Pyeongyang naengmyeon is mainly made from buckwheat and the broth of beef or pheasant. It also uses dongchimi broth or a mixture of it, while adding the sliced pieces of the radish to the dish. Vinegar, mustard oil (provided on request at most restaurants), and sugar is added aaccording to taste before eating.
A version of bibim naengmyeon originates from Hamhung, the hoe naengmyeon (회 냉면). Hoe naengmyeon is bibim naengmyeon with additional marinated raw fish (hoe), usually skate. It is eaten with the spicy gochujang dressing and other ingredients all mixed. Vinegar, sugar, and sometimes sesame oil is added according to taste. The noodles of Hamhung naengmyeon are usually made from potato or sweet potato starch, so the noodles are very chewy in texture compared to those of Pyongyang naengmyeon.

Bibim naengmyeon recipe
Ingredients
½ package of buckwheat noodles
mustard powder
cucumber
Korean pear
egg
onion
garlic
ginger
corn syrup (or rice syrup)
hot pepper flakes
hot pepper paste
sesame seeds
green onion
salt
soy sauce

Directions
Prepare toppings
  1. Mustard paste (optional): Mix 1 tbs of mustard powder and ½ tbs water. Put it in a warm place to ferment it for 5 minutes. Set aside.
  2. Cucumber: Slice ½ cup's worth of cucumber into thin strips. Add a ½ pinch of salt, ½ ts of sugar, and ½ ts of vinegar. Mix it up and set it aside.
  3. Pear: Slice ½ cup's worth into thin strips. You can use either Korean pear or bosc pear. Soak it in water and add ½ ts sugar so it doesn't change color. Set it aside.
  4. Egg: Hardboil an egg, cut it in half, and set aside.

Make hot and spicy sauce
  1. Blend 1 cup's worth of peeled pear, about ¼ cups' worth of onion, 1 ts garlic, 1 ts ginger,  cup of corn or rice syrup, ¼ cup hot pepper flakes, 2 tbs hot pepper paste, 1 tbs sesame seeds, 3 green onions, 2 ts of salt, and 1 tbs soy sauce. Keep in the refrigerator.

Make the noodles
  1. Put a half package of buckwheat noodles into a big pot of boiling water. Stir them with a wooden spoon so that the noodles don't stick to each other. Keep boilong for about 3-5 minutes until cooked.
  2. When the noodles are cooked, move the pot to the sink and pour cold water over them. Drain some of the water out and pour more cold water over them again. This will help the noodles get chewier.
  3. Rinse and drain the noodles a couple of times until not slippery. Put the noodles into a basket or colander.

Put it all together
  1. Put some noodles into a serving bowl
  2. Add some hot and spicy sauce, pear, cucumber, mustard paste, and half a hardboiled egg on top
  3. Drizzle about 1 ts of sesame oil over top, add some ice cubes to the bowl, and serve cold.
Mul naengmyeon recipe
Ingredients (for 2 servings)
½ package of buckwheat noodles
water
shiitake mushrooms
kelp
dried anchovies
mustard powder
cucumber
salt
sugar
vinegar
pear
egg
young summer radish kimchi

Directions
A package of Korean buckwheat noodles usually comes with soup powder packet. I fyou want to make a quick broth, you can simply mix the soup powder with cold water. If you want to make homemade stock:
Make stock for mul-naengmyeon:

  1. Boil 8 cups of water with 3-4 shiitake mushrooms, a 4 inch piece of dried kelp, and 8-10 dried anchovies with the heads and the intestines removed for 20 minutes over high heat.
  2. Lower the heat to low and cook another 20 minutes. Cool it down and keep it in the refrigerator.

Prepare toppings
  1. Mustard paste (optional): Mix 1 tbs of mustard powder and ½ tbs water. Put it in a warm place to ferment it for 5 minutes. Set aside.
  2. Cucumber: Slice ½ cup's worth of cucumber into thin strips. Add a ½ pinch of salt, ½ ts of sugar, and ½ ts of vinegar. Mix it up and set it aside.
  3. Pear: Slice ½ cup's worth into thin strips. You can use either Korean pear or bosc pear. Soak it in water and add ½ ts sugar so it doesn't change color. Set it aside.
  4. Egg: Hardboil an egg, cut it in half, and set aside.
Make the noodles
  1. Put a half package of buckwheat noodles into a big pot of boiling water. Stir them with a wooden spoon so that the noodles don't stick to each other. Keep boilong for about 3-5 minutes until cooked.
  2. When the noodles are cooked, move the pot to the sink and pour cold water over them. Drain some of the water out and pour more cold water over them again. This will help the noodles get chewier.
  3. Rinse and drain the noodles a couple of times until not slippery. Put the noodles into a basket or colander.
Put it all together

  1. For each serving you need to make, mix 2 cups of stock in a bowl with 2 ts vinegar, 1 ts salt, and 2 ts sugar. Add more vinegar to taste. Add 5-7 ice cubes to make it even colder.
  2. Place noodles in a bowland add the cold broth, cucumber, pear, mustard paste, and egg on top. Serve cold. If you have kimchi juice or young summer radish kimchi, add some to the noodle soup.

Video



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