Korean Street Food | Cold Noodle | Naengmyeon
The two main varieties of naengmyeon are mul naengmyeon (물 냉면) and bibim naengmyeon (비빔 냉면). The former is served as a cold soup with the noodles contained in a broth made from beef, chicken or dongchimi. The latter is served with a spicy dressing made primarily from gochujang (red chili paste) and eaten all mixed. In the case of bibim naengmyeon, a bowl of the soup 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. Also boiled eggs and sliced cucumber are add as garnish.
Mul naengmyeon originates from Pyongyang.[8] Pyŏngyang naengmyŏn is mainly made from buckwheat and the broth of beef or pheasant. It also uses dongchimi broth or a mixture of it, while adding the sliced pieces of the 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,[9] the hwe naengmyeon (회 냉면). Hwe naengmyeon is bibim naengmyeon with additional marinated raw fish (hwe), usually skate. It is eaten with the spicy gochujang dressing and other ingredients all mixed. Vinegar, sugar, and sometimes sesame oil is added according to taste. The noodles of Hamhung naengmyeon are usually made from potato or sweet potato starch, so the noodles are very chewy in texture compared to those of Pyongyang naengmyeon. In addition to skate, pollock (명태) can also be used in hwe naengmyeon. In this case, it is referred to as myeongtae hwe naengmyeon (명태회냉면).
Another variety of naengmyeon is yeolmu naengmyeon (열무 냉면) which is served with yeolmu kimchi.
Jungguk-naengmyeon (중국냉면) is a Chinese-influenced cold noodle soup in Korean Chinese cuisine.
Morioka reimen (盛岡冷麺) is derived from naengmyeon which was introduced by Korean immigrants, 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.
📌 Street Food Fighter Channel
We have a passion to collect awesome street foods over the world, for food lovers to watch in one place. we hope you enjoying any kind of wood every day and thank you for watching and visit our channel.
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
————-| OUR channel List | ————–
📌All Street Food in Our Channel
👉
📌 Korean Street Food
👉
📌Thai Street Food
👉
📌 Japan Foods
👉
📌 Vietnamese Foods
👉
📌 Indian Foods
👉
📌 Latin America Foods
👉
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
❤️ You Can be Encouraging us by Hit Like And Subscribe!. Thank you.
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬