Pulmuone Hamhung Naeng Myun – Extruded Buckwheat Noodle

12 Jun

Pulmuone Hamhung Naeng Myun – Extruded Buckwheat NoodleNaeng Myun, which literally means cold noodles in Korean, is an extremely popular dish throughout Korea during the summer. There are two varieties of naeng myun: mul (물 냉면), and bibim (비빔 냉면). Mul naeng myun is served with noodles contained in a cold broth, while bibim is served dry with gochujang (red chili paste) over the noodles. I’ve had both many times in Korean restaurants and absolutely love the taste, so when I came across an instant naeng myun at the local H-Mart, I had to give it a try.

I bought the Pulmuone brand Hamhung naeng myun. It’s bibim style and comes with two servings for $5USD. In the package there are two bags of fresh buckwheat noodles and gochujang. It takes less than 10 minutes to prepare, you begin by cooking the noodles for about 30-40 seconds in boiling water. Next, you immediately rinse the cooked noodles in cold water. This is important, if you don’t rinse it immediately, you risk the noodles dissolving into a pile of goo. Once the noodles have chilled, transfer the noodles into a bowl, mix in the package of gochujang, add a boil egg to make it more authentic and you’ve got a bowl of delicious naeng myn at your disposal.

The Pulmuone brand Hamhung naeng myun is acceptable, but not comparable to what you can get at the restaurant. The buckwheat noodles is chewy and flavorless. The gochujang taste is over powering and is the only flavor I can make out of the entire dish. Overall, this a good instant hunger fix on a hot summer day, but is not a solution for a refreshing authentic neang myun craving.

Pulmuone Hamhung Naeng Myun – Extruded Buckwheat Noodle
Contents of the package

Pulmuone Hamhung Naeng Myun – Extruded Buckwheat Noodle
Making it cold

Pulmuone Hamhung Naeng Myun – Extruded Buckwheat Noodle
The finished product – it tastes better than it looks

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2 Responses to “Pulmuone Hamhung Naeng Myun – Extruded Buckwheat Noodle”

  1. Dai December 2, 2011 at 1:37 am #

    yum

  2. Dai December 2, 2011 at 1:37 am #

    yum

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