.jpg) A bowl ofnaengmyeon | |||||||
| Alternative names | Raengmyŏn, cold noodles | ||||||
|---|---|---|---|---|---|---|---|
| Type | Guksu | ||||||
| Course | Main course | ||||||
| Place of origin | North Korea | ||||||
| Region or state | Pyongyang andHamhung | ||||||
| Associatedcuisine | Korean cuisine | ||||||
| Serving temperature | Cold | ||||||
| Main ingredients | Noodles (flour and starch ofbuckwheat,potatoes,sweet potatoes) | ||||||
| Variations | Mul-naengmyeon,bibim-naengmyeon,hoe-naengmyeon | ||||||
| 110 kcal (460 kJ)[1] | |||||||
| |||||||
| Glycemic index | 62 (medium) | ||||||
| South Korean name | |||||||
| Hangul | 냉면 | ||||||
| Hanja | 冷麵 | ||||||
| RR | naengmyeon | ||||||
| MR | naengmyŏn | ||||||
| IPA | [nɛŋ.mjʌn] | ||||||
| North Korean name | |||||||
| Hangul | 랭면 | ||||||
| Hanja | 冷麵 | ||||||
| RR | raengmyeon | ||||||
| MR | raengmyŏn | ||||||
| IPA | [ɾɛŋ.mjʌn] | ||||||
Naengmyeon[2] (냉면, in South Korea) orraengmyŏn (랭면, in North Korea) is a noodle dish ofNorth Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonlybuckwheat (메밀,memil) but alsopotatoes,sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), andkudzu (칡,chik). Other varieties of naengmyeon are made from ingredients such as seaweed andgreen tea.
In modern times, themul naengmyeon (물 냉면) variant is commonly associated with and popularly consumed during the summer; however, it was historically a dish enjoyed during winter.[3][4][5]
According to the 19th-century historical textDongguksesigi (동국세시기;東國歲時記),naengmyeon has been made since theJoseon period.[6] Originally a delicacy in northernKorea, especially in the cities ofPyongyang (평양) andHamhung (함흥),[7]naengmyeon became widely popular throughout Korea in both North and South Korea after theKorean War.[6]
Naengmyeon is served in a large brass or stainless-steel bowl with a tangy iced broth,julienned cucumbers, slices ofKorean pear, thin, wide strips of lightly pickledradish, 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 providescissors to cut the noodles.[citation needed]
The two main varieties ofnaengmyeon aremul naengmyeon (물 냉면) andbibim naengmyeon (비빔 냉면). The former is served as a cold noodle soup made from beef,chicken ordongchimi broth. The latter is served with a spicy dressing made primarily fromgochujang (red chili paste) and eaten mixed. In the case ofbibim naengmyeon, a bowl of broth used inmul 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. Boiledeggs and slicedcucumbers are often added as a garnish.
Mul naengmyeon originates fromPyongyang.[8] Pyongyangnaengmyeon is mainly made from buckwheat and eitherbeef orpheasant broth. It also usesdongchimi broth or a mixture of it, while adding sliced pieces ofradish 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. InSouth 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 ofbibim naengmyeon.
A version ofbibim naengmyeon originates fromHamhung,[9] thehoe naengmyeon (회 냉면).Hoe naengmyeon isbibim naengmyeon with additional marinated raw fish (hoe), usuallyskate. It is eaten withgochujang and other ingredients mixed. Vinegar, sugar, and sometimessesame oil are added according to taste. The noodles of Hamhungnaengmyeon are typically made from potato or sweet potato starch, making the noodles chewier in texture compared to those of Pyongyangnaengmyeon. In addition to skate,pollock (명태) can also be used inhoe naengmyeon. In this case it is referred to asmyeongtae hoe naengmyeon (명태회냉면).
Another variety of naengmyeon isyeolmu naengmyeon (열무 냉면) which is served withyeolmu kimchi, made from the leaves of theyeolmu summer radish.
Jinju-naengmyeon (진주냉면) originates fromJinju 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 asabalone,sea cucumbers,shiitake mushrooms andkimchi.[10][11] Its reputation for extravagance is acknowledged even in North Korea, when it was mentioned alongside Pyŏngyangnaengmyŏn in a 1994 publication titled 'Folk Traditions ofChosŏn' (조선의 민속전통).[12][13]
Jungguk-naengmyeon (중국냉면) is a Chinese-influenced cold noodle soup inKorean Chinese cuisine served with mustard andpeanut butter on the side.[14]
A Chinese version of the dish known as "Korean cold noodles" (朝鲜冷面;Cháoxiǎn lěng miàn) or "Dongbei cold noodles" (东北冷面;Dōngběi lěng miàn) is popular in theNortheast China region bordering Korea.[15][16] Significant variation in preparation exists inside Northeast China, from the famous sour-and-sweetYanji naengmyeon (延吉冷面; 연길랭면) to the sour-and-saltyJixi cold noodles.[17]
Morioka reimen (盛岡冷麺) is derived fromnaengmyeon which was introduced by Korean immigrants, and is part ofJapanese regional cuisine inTohoku region.
Instantnaengmyeon noodles are available, with the soup broth prepackaged with the noodles. A plastic package ofmustard oil is often supplied.
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In the South Korean variety showInfinite Challenge,Park Myeong-su andJessica, a former member ofGirls' Generation, performed the song "Naengmyeon" which was named after the food. The song became a hit and received wide acclaim.[18]
During the first summit between North and South Korean leadersKim Jong Un andMoon Jae-in, Kim presented Moon with Pyongyang-styleraengmyŏn as a gift.[19]
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