Hamheung Naengmyeon

About the dish

Cold cures cold: naengmyeon. Naengmyeon has long won over Korean palates and is now eaten mostly in summer, especially after grilled meat. Originally a winter dish of the north, it was made by breaking the thin ice on dongchimi buried underground in deep winter, twirling noodles into it, and eating it shivering on a warm ondol floor.

Key ingredient

Potato (gamja) — its dietary fiber feeds beneficial gut microbes and stimulates intestinal movement to ease constipation; its vitamin C brightens the skin. In season July; mainly from Gangwon.

Ingredients

Pheasant 200g, buckwheat flour 300g, sweet-potato starch 300g, radish 500g (~½), cucumber 280g (2), pear 150g (½), onion 100g (⅔), garlic, dried chili threads, ginger 20g (5 cloves), scallion 30g (1 stalk), egg 50g (1), salt, soup soy sauce, mustard to taste · Meat seasoning: chili powder, minced scallion, minced garlic · Dressing: salt 2 tsp, soy sauce 2 tbsp, minced garlic, minced scallion

Simple recipe

1. Boil the cleaned pheasant with large-cut radish, then lift out the pheasant and shred it fine.
2. Return the bones to the broth and simmer ~1 hour, add scallion, onion and garlic, simmer 30 minutes more on low, and season with salt and soup soy sauce.
3. Dress the shredded meat with minced scallion, chili powder, garlic and salt.
4. Knead the buckwheat flour and sweet-potato starch and press through a noodle press.
5. Julienne the cucumber, salt it, squeeze, and toss in seasoning.
6. Cook the noodles, bowl them, pour over the broth, and top with the meat, cucumber, chili threads, julienned pear and egg garnish; serve with mustard and dressing.

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