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Naengmyeon

A bowl of naengmyeon
Alternative names	Raengmyŏn, cold noodles
Type	Guksu
Place of origin	Northern Korea
Region or state	Pyongyang and Hamhung
Associated cuisine	Korean cuisine
Serving temperature	Cold
Main ingredients	Noodles (flour and starch of buckwheat, potatoes, sweet potatoes)
Variations	Mul-naengmyeon, bibim-naengmyeon, hoe-naengmyeon
Food energy (per 100 g serving)	110 kcal (461 kJ)
Media: Naengmyeon

Naengmyeon (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik). Buckwheat predominates (despite the name, it is not a wheat but rather is more closely related to sorrel). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.

In modern times, the mul naengmyeon (물 냉면) 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 documents of Dongguksesigi (동국세시기, 東國歲時記), naengmyeon has been made since the Joseon Dynasty. Originally a delicacy in northern Korea, especially in the cities of Pyongyang (평양) and Hamhung (함흥), 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 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 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. Pyŏngyang naengmyŏn 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, 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.

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" (朝鲜冷面; Cháoxiǎn lěng miàn) or "Dongbei cold noodles" (东北冷面; Dōngběi lěng miàn) 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

• P'yŏngyang-raengmyŏn
  (평양랭면 or 평양냉면)
• Jinju-naengmyeon
  (진주냉면)
• Mul-naengmyeon
  (물냉면)
• Bibim-naengmyeon
  (비빔냉면)
• Hoe-naengmyeon
  (회냉면)
• Dongbei lengmian
  (Chinese: 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.

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

1. "mul-naengmyeon" 물냉면. Korean Food Foundation (in Korean). Retrieved 16 May 2017.
2. (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-15.
   • 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
3. HAE-JIN LEE, CECILIA (29 December 2015). "Here's why you want to go to K-Town for cold noodles, even in the middle of winter". Los Angeles Times. Retrieved 12 February 2021.
4. "Behind Story". CJ CHEILJEDANG. Archived from the original on 9 August 2021. Retrieved 12 February 2021.
5. Yoon, Sojung. "Korean recipes: Naengmyeon (냉면)". KOREA. Retrieved 12 February 2021.
6. ^ "냉면" [Naengmyeon]. Doosan Encyclopedia (in Korean). Archived from the original on 11 October 2021. Retrieved 7 September 2015 – via Naver Encyclopedia of Knowledge [ko].
7. Sohn, Ji-young (20 April 2018). "[Weekender] Pyongyang vs. Hamhung: Naengmyeons of Korea". The Korea Herald. Archived from the original on 20 April 2018. Retrieved 18 June 2020.
8. Pyongyang naengmyeon Archived 2013-01-29 at archive.today Doosan Encyclopedia
9. Hamhung naengmyeon Archived 2013-01-29 at archive.today, Doosan Encyclopedia
10. Park, Jeong Bae (26 July 2017). "[Park Jeong Bae-ui hansik-ui tansaeng] Jungguk-en eomneun 'Hanguk-hyeong jungsik'... Ttangkong-soseu, gyeoja neoeun naengmyeon" [박정배의 한식의 탄생] 중국엔 없는 '한국형 中食'… 땅콩소스·겨자 넣은 냉면. The Chosun Ilbo (in Korean). Retrieved 15 October 2018.
11. "Eating in Changchun, Local Delicacy and Snacks, Ginseng Soup, Korean Food in Changchun".
12. "东北大冷面的做法_东北大冷面怎么做_我爱馋猫的菜谱_美食天下". Archived from the original on 2022-12-22. Retrieved 2021-06-23.
13. "为了一碗冷面，东三省吵起来了". 13 August 2020.
14. Naengmyeon wins award, Newsen
15. "'Cold noodles are peace symbol': summit to savour for euphoric Koreans". The Guardian. 28 April 2018. Retrieved 2018-04-28.

External links

• Naengmyeon - Official Seoul City Tourism

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