** disclaimer: this is NOT the naengmyun I made/ate
Discovered another HMart tonight -- finally found the one in Wheaton, and to my surprise, it's much closer than I imagined. Always a plus. No more grouchy yellow-polo wearing employees of Giant Foods and there horribly disfigured produce!!!!
Another plus: this HMart is wayyyy less crowded than the madhouse that is the Falls Church location. Way more time to browse the aisles. Which, is what led to tonight's mul naengmyun.
Naengmyun are buckwheat or arrowroot noodles that are served with iced broth in Korea. It sounds kind of weird, but on a 90+ degree day in Seoul, tucking in to a huge, nearly frozen bowl of these slurpy noodles with its tangy, spicy broth is nothing short of amazing.
I've made naengmyun at home before, but was more or less unsuccessful. Tonight's turned out surprisingly well. Sliced pickled Korean radish, cucumbers, and chopped bulgogi round out the noodles, broth and spicy seasonings. In Korea, this is served with some sweet vinegar (I used rice vinegar) and spicy mustard (which we didn't have this time).
This dish never quite tastes the same in the States -- whether it's in Korean restaurants, or in my own home, but tonight's was pretty close. Unfortunately our freezer sucks, and there wasn't a good way to ice the broth, just chilled it.
Dreaming? Of a perfect bowl of naengmyun on a hot summer's day.