Food in Korea -- Naengmyeon

Nangmyeon (냉면) is another one of the many traditional Korean dishes that is preferred especially in the summer months among Koreans. The literal translation of naengmyeon is "cold noodles" and also fits the description of the dish itself.

There are two types of naengmyeon. First is mul naengmyeon (물냉면), which is more of a soupy consistency. Its noodles are served with a usually beef broth, boiled egg and other various vegetables. The other type is bibim naengmyeon (비빔냉면) and not a soup, but served with a chili paste sauce. (Beware...this variety is typically VERY spicy!)The main component of naengmyeon is the buckwheat noodles that are generally served in a metal bowl to preserve its chilly nature. Pear and other julienned vegetables accompany the noodles. It is not uncommon, especially in a restaurant, to receive packages/bottles of spicy mustard and/or vinegar to add to the dish before eating. Additionally, in restaurants, if you ask the waiter or waitress for some scissors, he or she will most often times be happy to oblige and may even offer to cut them for you!


Sources :
http://en.wikipedia.org/wiki/Naengmyeon

Food in Korea -- Samgyetang/Dakdoritang

Samgyetang/Dakdoritang

The summer is approaching and in Korea, that means many things. Regarding food, it means that it is almost time to eat samgyetang (삼계탕) and dakdoritang (닭도리탕). Both dishes are specialties that are eaten in the summer, but are not limited to this time of year. Even though it is typically very hot and humid in Korea during this season, these two dishes are a great treat!

First, samgyetgan, is primarily made of a whole young chicken and ginseng in the broth. It is thought that the nutritious values of samgyetang are especially healthy in the summer because they replace nutrients loss through sweat. The broth is quite strong and consists of ginseng, garlic and ginger. The chicken is boiled and stuffed with rice, all of which soaks in the flavors that the broth has to offer. Koreans tend to eat this dish on the three hottest days of the year : Chobok, Jungbok, and Malbok. Look for specialty restaurants that serve this chicken and ginseng soup.
Finally, dakdoritang. Recently there has been a push to change the name of this dish because of its Japanese origins. Koreans have moved to call it "dak bokkeum," but the moniker has yet to stick. This is quite spicy, especially in comparison to its special friend, samgyetang. Dakdoritang is composed of braised chicken, potatoes and sometimes carrots, onions and zucchini. The broth is a combination of chili pepper paste, garlic, sugar, black pepper and soy sauce. Because the broth is a wee bit spicy, it makes a perfect match with a side of rice, which also makes the dish extra-filling!
For all you picky eaters out there, I am also in the "picky club" and I actually like both of these things. Go ahead and try these dishes in the summer...winter, fall, or spring!


Sources :
http://en.wikipedia.org/wiki/Samgyetang

http://paintroller.blogspot.com/2007/04/dakdoritang-koreas-answer-to-freedom.html