{"id":3830,"date":"2016-08-10T21:05:54","date_gmt":"2016-08-11T01:05:54","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=3830"},"modified":"2016-08-11T10:29:11","modified_gmt":"2016-08-11T14:29:11","slug":"korean-cold-noodles-hot-day","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/korean-cold-noodles-hot-day\/","title":{"rendered":"Korean Cold Noodles for a Hot Day"},"content":{"rendered":"

It\u2019s been sweltering here in the metro D.C. area. In fact, temps surged to 115 degrees F with the heat index several Mondays ago. It\u2019s been so hot and muggy, all I want to do is hole myself up indoors and exert as little energy as possible. Seriously, I break out in a sweat just by walking from the mailbox to my front door!<\/p>\n

 Sound familiar?<\/p>\n

My antidote is an icy-cold bowl of noodles.<\/p>\n

\"mul<\/a>

An icy-cold bowl of mul naengmyon<\/em> spells r-e-l-i-e-f on a super-hot day.<\/p><\/div>\n

Cold noodles are common in many Asian cultures. The Chinese have cold sesame noodles and the Japanese have zaru soba.<\/em> Both these dishes have long been on my radar, however, the Korean version, naengmyeon<\/em> (literally \u201ccold noodles\u201d), is new to me. I first discovered naengmyeon at a neighborhood Korean restaurant. It was a fluke really. I could order a bowl of noodles as an add-on to our meal for only $3 and I couldn\u2019t resist a good deal.<\/p>\n

I didn\u2019t realize it at the time but I ordered bibim naengmyeon<\/em>, chewy noodles topped with a spicy dressing made primarily from gochujang<\/a><\/em>.  As I was about to dig in, the manager stopped by. \u201cYou want vinegar and mustard?\u201d<\/p>\n

\u201cSure?\u201d I said, totally unsure. I reasoned that she must be on to something and I added both to my bowl, first in scant quantities followed by more copious amounts. After a few bites, I concluded it was the right thing to do!<\/p>\n

At home, a quick internet search revealed bibim naengmyeon\u2019s blander cousin, mul naengmyeon. <\/em>In this dish, the noodles are served swimming in a cold, tangy broth– made from beef, chicken or dongchimi<\/em>, radish kimchi soaked in brine–sometimes floating with ice cubes or transformed into a granita\/slushy.<\/p>\n

Toppings can include sliced cucumbers, Korean pear, pickled radish, boiled egg and\/or or slices of cold boiled beef. If you\u2019re at a restaurant, don\u2019t count on someone offering you vinegar and mustard sauce or oil automatically. Ask for them and add to your bowl according to taste before eating.<\/p>\n

Just as there are many varieties of broth, the chewy noodles can be made from any number of ingredients: buckwheat, sweet potato starch, arrowroot, or seaweed to name a few.<\/p>\n

Both dishes are popular all year round in Korea but are especially refreshing when it\u2019s hot outside, or on that Indian summer day you\u2019ve been wishing for in late September. <\/p>\n

Here’s my version of mul naengmyeon.<\/p>\n

~~~<\/p>\n[yumprint-recipe id=’31’]\n","protected":false},"excerpt":{"rendered":"

It\u2019s been sweltering here in the metro D.C. area. In fact, temps surged to 115 degrees F with the heat index several Mondays ago. 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