#naengmyeon

今年も冷麺の季節…って実は3月から食べてましたが😉

業務スーパーで売ってる3食入り（スープは別売り）は常備していて、今年はトッピングのキムチも手作りしているので、あとはチャーシューやらゆで卵、あればリンゴや梨などを乗せて食べまくってます（写真は以前に撮った記念写真なのでかなり盛ってますが、普段はもっとシンプルだし雑ですよー😝）スープは水で割ったものをあらかじめ650ml以上のペットボトルに作っておいて冷蔵庫に常備してます。

どちらかといえば細麺よりも太麺が好きだけど、実際あまりこだわりはなく、100均で夏場に売ってるのも好きだし、盛岡冷麺も良いですよねー😋

물 냉면, or mul-naengmyeon from Seoul Garden in Greensboro, North Carolina.

Buckwheat noodles served in an icy, tangy broth, topped with egg, cucumber, beef, and radish, this dish originated in 평양, or Pyongyang, North Korea, however varieties have popped up all over the Korean Peninsula. This one incorporated red chili paste as a topping, which indicates a connection to 전라남도 (South Jeolla Province) in South Korea.

Cold noodles have been consumed in the Korean Peninsula for centuries, with some sources indicating that the dish stems all the way back to the 조선 (Joseon Dynasty) era. Today they are associated with summertime and are consumed during the hot months, however the dish can be consumed year round and historically it was commonly enjoyed in the wintertime.

These were delicious. Tangy, refreshing, and somewhat of an olfactory experience when you add mustard and vinegar to the dish (which are served on the side and added to taste). The noodles themselves are a bit chewy and can be difficult to grab, and so scissors are often presented with the dish so as to cut up the noodles and cut them to a more manageable size.

Bibim-naengmyeon! It’s wild—I suddenly realized I’ve never really eaten Korean-style cold noodles. I had one bowl in a random cafe in Seoul over a decade ago, didn’t much like it, and never tried them again. But it turns out that it’s delicious when it’s made right!

Bibim Naengmyeon