Mul Naengmyeon (물 냉면)

mul naengmyeon (물 냉면)

mul naengmyeon (물 냉면)

Naengmyeon , also transliterated naeng-myeon , Naengmyun and naeng-myun, a popular cold Korean dish. Originally a winter delicacy in North Korea, it has become extremely popular throughout the country during the summer. It consists of several varieties of fine handmade noodles, typically made ​​of flour kudzu (칡 냉면, Chilk naengmyeon ) or buckwheat (메밀 냉면, memil naengmyeon ), although there are also pre-cooked versions with algae and green tea, and they are traditionally served in a large steel bowl with a thick tangy broth, raw julienned cucumber, slices of Korean pear and often boiled egg and/or cold beef. Spicy mustard and vinegar are often added before eating. 

There are two main varieties of naengmyeon: mul naengmyeon (물 냉면) and bibim naengmyeon (비빔 냉면). The first served as a cold soup with noodles in broth (usually beef). The second serves more as a salad with a spicy dressing made ​​primarily from gochujang (red chili pepper paste). In the case of bibim naengmyeon , is often served accompanied by a bowl of the same broth used for mul naengmyeon . Although these are the two main varieties of the dish, there are several more, typically changing the composition of broth mul naengmyeon, meat or vegetables added to the noodles, or both.

Other varieties of naengmyeon are naengmyeon hoe (회 냉면) and yeolmu naengmyeon (열무 냉면). The first is served with hoe, oil and chili pepper dressing and fish, and the second is served with yeolmu kimchi (kimchi fermented small radish leaves) in cold broth.

Naengmyeon is typically associated with the North Korean cities of Pyongyang and Hamhung , where it is said to originated. Because the noodles tend to be long, chewy and sticky, waiters usually ask before serving if the noodles should be cut with scissors.

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