Naengmyeon Noodles: Korean Delicacy

Naengmyeon, a quintessential Korean dish renowned for its refreshing qualities, holds a cherished place in Korean culinary heritage, particularly during scorching summer days. Comprising long, slender noodles crafted from kudzu or buckwheat, it's a culinary masterpiece often accompanied by an array of toppings including cucumber, pear, meat, and boiled egg, immersed in a delectable broth.

At the heart of its savory broth lies the essence of Dongchimi, a traditional Korean radish water kimchi. This brine, carefully extracted from earthenware crocks, holds a depth of flavor cultivated through a meticulous fermentation process, often carried out in underground storage during winter months.

In the northern reaches of Korea, Naengmyeon takes on a unique presentation. Served in stainless-steel bowls immersed in icy water, it earns its Western moniker of "Cold Noodles," offering a tantalizing contrast to the sweltering temperatures.

Contrary to culinary norms elsewhere, where hot dishes prevail in cold weather and vice versa, Koreans adhere to the adage of "beat the heat with heat and the cold with cold." Thus, even in the depths of winter, a steaming bowl of Naengmyeon brings comfort, while during the sultry summer months, it serves as a refreshing respite.

The diversity of Naengmyeon extends beyond its serving temperature, branching into two main variants: Mulnaengmyeon and Bibimnaengmyeon. Mulnaengmyeon features chilled broth poured over the noodles, offering a harmonious blend of coolness and savory flavor. On the other hand, Bibimnaengmyeon involves tossing the noodles with a flavorful condiment mix, resulting in a vibrant and spicy culinary experience.

The lineage of Naengmyeon traces back centuries, with buckwheat's introduction by the Mongol Empire during the Goryeo Dynasty marking a pivotal moment in its evolution. Initially embraced by inhabitants of the mountainous northern regions, Naengmyeon gradually gained prominence, finding favor even among the nobility during the Joseon Dynasty. However, its status as a delicacy reserved for the elite persisted, owing to the scarcity of ice—a crucial component for crafting the dish—in hot summer months. Only the affluent could afford the luxury of storing ice in their private caves, further elevating Naengmyeon's allure.

In modern times, Naengmyeon has undergone a transformation, transcending its aristocratic origins to become accessible to the masses. The advent of instant Mulnaengmyeon in 1968 marked a significant milestone, democratizing access to this beloved dish and fueling its popularity across Korea. Today, the market for instant Naengmyeon continues to expand, catering to a diverse palate while honoring its rich cultural legacy.

In essence, Naengmyeon embodies more than just a culinary delight; it serves as a testament to Korean ingenuity, resilience, and the enduring appeal of tradition in a rapidly changing world. Whether savoring its cool embrace on a sweltering summer day or seeking solace in its comforting warmth during winter's chill, Naengmyeon invites all to partake in its timeless allure.
Naengmyeon Noodles: Korean Delicacy

Dried mung bean vermicelli

The best known noodles are mung noodles, which are known in Korea and Laos as Chinese noodles. Dried mung bean vermicelli noodles are sometimes called cellophane, glass or jelly noodles, and are made from the starch of mung beans.

These translucent dried noodles are made from the starch of the mung bean (the same bean sold as bean sprouts) and sold in small bundles.

They have more of a slippery texture than rice vermicelli and are best used in coconut-based soups or salads. Popular in soups and occasionally stir-fried, these threadlike noodles have a more slippery texture than other rice or wheat noodles.

In Japan, mung noodles are known as harusame which translates into ‘string rain noodles’.

Cellophane noodles also puff up into a crisp nest when deep-fried. Some mung bean noodles look opaque and so are sometimes mistaken for rice vermicelli.
Dried mung bean vermicelli

Texture of alkaline noodles

Inclusion of alkaline salts in noodle formulas imparts a characteristics aroma and flavor, a yellow color and a firm, elastic texture.

Alkaline agents improve the texture of the cooked product, making it more chewy with less of a tendency to soften and paste after cooking.

The desired textural characteristics are a bright, even light yellow appearance; free of any darkening or discoloration; a firm clean bite; a chewy and elastic texture with some degree of springiness; and a satisfactory al dente reaction on biting.

Alkaline noodles prepared with NaOH are sticker and less firm than alkaline noodles made with blends of sodium and potassium carbonate, possibly NaOH adversely affects gluten development.

In addition, the starch characteristics (amylose/amylopectin ratio) seemed to play an important role in altering the texture of noodles.
Texture of alkaline noodles