Naengmyŏn(냉면)
In the Joseon period, cold buckwheat noodles (naengmyŏn) were eaten as a winter specialty. They were served in the juice of tongch'imi (radish water kimchi) along with radish kimchi, cabbage kimchi, and slices of cold pressed beef.
Cold noodles were commonly eaten by all classes. One record notes that King Hyŏnjong and King Kojong ate the naengmyŏn garnished with slices of pressed pork, pear slices, and pine nuts with red pepper powder sprinkled on top. Another version of cold noodles that combines those eaten by Hyŏnjong and Gojong appears in Siŭi chŏnsŏ, a cookbook from the late Joseon period: "Noodles are placed in the juice of fresh nabak kimchi(water kimchi with red pepper powder) or good tongch'imi juice, flavored with honey and topped with pressed brisket slices, pears, and chopped cabbage kimchi with a sprinkling of red pepper powder and pine nuts." - Korean Food in Art : Exploring Korean Cuisine through Genre Painting of the Joseon Dynesty -
Mulnaengmyŏn(물냉면) Walking into a naengmyŏn restaurant, you are always confronted with a difficult choice whether to order a bowl of mulnaengmyŏn or bibimnaengmyŏn. Mulnaengmyŏn is a delicacy enjoyed in a warm ondol room(room with the Korean underfloor heating system) in the city of Pyongyang, North Korea. Pyongyang style mulnaengmyŏn consist of buckwheat noodles that are garnished with pyŏnyuk (slices of boiled meat), julienned cucumbers and Asian pear, and a hard-boiled egg.
Bibimnaengmyŏn(비빔냉면) Bibimnaengmyŏn originated in the Hamheung province of North Korea, it consists of chewy noodles made of potato starch, topped with hongeohoe (raw skate) and mixed with red pepper paste. A hot bowl of broth is also served to neutralize the spicy flavor of naengmyŏn and to keep your body protected against the cold.
-Korean food, the impression : mixing, wrapping, and immersing -meddling foods together
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K'ongguksu(Kongguksu, 콩국수)
Kongguksu is a healthy summer dish that Koreans often eat to keep their strength up in the hot weather. Though it looks simple, it is abundant in nutrition. It has a balanced combination of protein, fat and carbohydrate, as roasted sesame seeds are ground into a paste and added to the bean soup, which is garnished with fresh vegetable slices.
-Korean food, the impression : mixing, wrapping, and immersing -meddling foods together
You can feel the taste of konguksu in the movie "Little Forest". Pleas check the video form 2m 10s " |
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Bibimguksu(비빔국수)
Bibimguksu is the best lunch menu item when you do not have much appetite. Noodles are mixed with spicy and sour seasoning sauce and fresh vegetables, such as carrots and cucumbers. As a summer specialty, ripe yeolmukimchi (young summer radish kimchi) is added and mixed with the noodles. -Korean food, the impression : mixing, wrapping, and immersing - meddling foods together
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I love the pink color of red pepper paste dressing in bibimguksu and its spicy flavor. It is also a healthful food served with lots of vegetables. I think it is interesting that one can adjust the amount of dressing to his own taste. In other words, it is not the chef but the diner who finishes off the cooking" |