The naengmyeon , also transliterated naeng-myeon , Naengmyun and naeng-myun , a Korean dish . Originally a winter delicacy North Korea (now North Korea ) 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 of algae and green tea , and is traditionally served in a large steel bowl with a thick broth acid, raw vegetables in julienne , slices of Korean pear and often boiled egg or cold veal. It is often added before take mustard and spicy vinegar. Often naengmyeon precooked includes a small plastic container of mustard oil .
There are two main varieties of naengmyeon : the 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 to accompany a bowl of 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 fish, and the second is served with yeolmu kimchi ( kimchi fermented small radish leaves) cold broth.
The naengmyeon is typically associated with North Korea , especially in the cities of Pyongyang and Hamhung , where it is said to come from the two most famous varieties.
Because the noodles tend to be long, chewy and sticky, waiters usually ask before serving if the noodles should be cut with scissors.
Mul Naengmyeon (물 냉면)
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