These bowls are perfect for cold noodle dishes like mul-naengmyeon and bibim-naengmyeon. When Koreans serve hot soups and stews, they usually use ceramic or earthenware bowls, which tend to keep them hot and hearty. But cold dishes always taste and feel better in stainless steel bowls. They are light and inexpensive and can be found in any Korean […]
Today I’m going to show you how to make a spicy Korean icy cold noodle dish called bibim-naengmyeon. Unlike mul-naengmyeon (물냉면) it’s not very brothy, but it’s still ice cold and made with a slightly sweet, vinegary, spicy sauce as well as some cucumber and pear. When you eat it, the first thing you need to do […]
Korean icy cold noodles are so savory and refreshing, they are an awesome way to cool down in the summer but I eat them all year round. Why? Because I love the tangy, savory, and a little sweet taste of the broth, and the noodles are soft but chewy at the same time. How is it possible? : )
These dried brown noodles are made from buckwheat and sweet potato starch and wheat flour, and are essential for making naengmyeon (cold noodle soup). Japanese soba noodles are also made of buckwheat, but are not nearly as chewy or elastic as these, so it’s worth getting the right noodles if you want to make real […]
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
