Naengmyun: Just Cold Noodles?

A Korean newspaper recently reported a court case to recover ten million Won paid for a Naengmyun recipe that failed to satisfy. Naengmyun is serious business. I have known people to drive two hours for a bowl in the USA.

There are only two kinds: Mool Naengmyun - with cold soup - and Bibim Naengmyun, spicy and dry. The noodles are made from buckwheat; speciality houses make their own recipe on the premises. After boiling, the noodles are plunged into ice water to make them chewy.

Soup stock is what makes or breaks Mool Naengmyun: usually cold clear beef stock combined with Dongchimi, a non-spicy radish water kimchee. Toppings include thin sliced pressed beef, pickled cucumber, radish and pear, and a halved hard-boiled egg. Vinegar and mustard are served on the side.

Bibim Naengmyun is cold noodles tossed in chilli sauce, sugar, vinegar, sesame oil and pureed garlic, topped with fried minced beef and julienned cucumber.