Product Code Database
Naengmyeon
(, in South Korea) or raengmyŏn (랭면, 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 , , arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, ). 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.
Naengmyeon is served in a large brass or stainless-steel bowl with a tangy iced broth, Julienning cucumbers, slices of Pyrus pyrifolia, thin, wide strips of lightly pickled Korean 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.
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 Korean 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 on 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, , Shiitake 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 (중국냉면) 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" (labels=no) or "Dongbei cold noodles" (labels=no) is popular in the Northeast China region bordering Korea. Significant variation in preparation exists 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.
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