Naengmyeon

Naengmyeon

tradition, type of food or dish

Subclass of	cold noodle, Korean noodles, dish
Native label	냉면, 冷麵, 랭면
Country of origin	Korea, North Korea
Intangible cultural heritage status	Representative List of the Intangible Cultural Heritage of Humanity
Described at URL	https://ich.unesco.org/en/RL/pyongyang-raengmyon-custom-01695, https://ich.unesco.org/fr/RL/la-coutume-du-raengmyon-de-pyongyang-01695, https://ich.unesco.org/es/RL/la-costumbre-del-raengmyon-de-pyongyang-01695

Naengmyeon (냉면; 冷麵, South Korea puan) bii raengmyŏn (랭면, gee kelum bɔna North Korea) de la dukɔ n woge ti North Korea duma tara dɔgera ze’ele pɔsega la puan sa tari bala wa paԑ zina wa a kelum tara la baalega n woge gee ti ba iŋԑ gurega zi’an iŋԑ a puan gee me kelum tara lɔgeseto ti ba tara buuri buuri magesɛ wuu zom, alabasela la lɔgerɔ zo’e zo’e hali kelum ta pa’asԑ buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color la chewier gana buckwheat noodles), la kudzu (칡, chik). Buckwheat zo’ore pa’asa me (hali la a yu’ure la za’a, a ka za’asum gee a me lԑm me la sorrel). Lɔgeseba ti ba kelum dikԑ naengmyeon ba maale ba ze’ele la lɔgerɔ magese wuu seaweed la green tea.

Gee zina beere wa saŋa wa, de mul naengmyeon (물 냉면) ba zo’e gee me ba tara nɔŋɔ gee me kelum ba’am niԑ peelumi ba diti ba la kosebego saŋa la; dagi mala ma’a, dibeerum sa nԑreba yeti ka yuum de la dia ti ba yuum ni dita ɔɔrɔ saŋa la puan.

History

Kɔ'ɔm ze'ele 19th-century yuuni la puan ti ba pɔsɛ gulese ba biŋɛ Dongguksesigi (동국세시기, 東國歲時記), naengmyeon pugum kɔ' ɔm bɔna ze'ele Joseon Dynasty puan sa wa paɛ dina wa pɔsega puan sa northern Korea tiŋa puan, yele yele wuu tinkãra la puansin n de Pyongyang (평양) la Hamhung (함흥), naengmyeon n yuum wa'ana bɔna yɛrege paɛ Korea tinsi la bayi la za'a n de North la South Koren, Korean War zaberɛ la poorum.

Naengmyeon n yuum de se'em n tune bɔ'ɔra large brass bii stainless-steel bowl ta pa'asɛ tangy iced broth, julienned cucumbers, slices n de Korean pear, thin, wide strips of lightly pickled radish, la either a boiled egg la slices of cold boiled beef bii both. Spicy mustard sauce (bii mustard oil) la vinegar dums ti ba ni dikɛ pa'asɛ gee nyaya ta'am pɔsɛ dita. Buuri la malema puan, long noodles ba ni dita ba bala ba ka ŋmari ba gee dita, ba n ze'ele bo vom wogero la imma'asum la zuo, gee nɛresɛba n tune die deo la puan la ni pɔsɛ soke me nɛra san bɔra ti ba ŋma bo'e a daana san bɔra ti ŋma bo'e ba ni tara la baremegeseka ŋmata ba.[a iŋɛ biŋɛ tira ni bɔna bini me]

Tuusum

The two main varieties of naengmyeon are mul naengmyeon (물 냉면) and bibim naengmyeon (비빔 냉면). The former is served as a cold noodle soup made from beef, chicken or dongchimi broth. The latter is served with a spicy dressing made primarily from gochujang (red chili paste) and eaten mixed. In the case of bibim naengmyeon, a bowl of broth used in mul naengmyeon or plain broth from the boiled noodles itself are often served on the side. This broth can be served hot or cold depending on the restaurant and type of broth. Boiled eggs and sliced cucumbers are often added as a garnish.

Mul naengmyeon originates from Pyongyang. Pyŏngyang naengmyŏn is mainly made from buckwheat and either beef or pheasant broth. It also uses dongchimi broth or a mixture of it, while adding sliced pieces of radish to the dish. Vinegar, mustard oil (provided on request at most restaurants), and sugar is added according to taste before eating. South Koreans do not add sugar and use beef broth exclusively. In South Jeolla Province, mul naengmyeon is often served with red chili paste that is mixed in with the broth. The effect is similar to adding the broth to a bowl of bibim naengmyeon.

A version of bibim naengmyeon originates from Hamhung,the hoe naengmyeon (회 냉면). Hoe naengmyeon is bibim naengmyeon with additional marinated raw fish (hoe), usually skate. It is eaten with gochujang and other ingredients mixed. Vinegar, sugar, and sometimes sesame oil are added according to taste. The noodles of Hamhung naengmyeon are typically made from potato or sweet potato starch, making the noodles chewier in texture compared to those of Pyongyang naengmyeon. In addition to skate, pollock (명태) can also be used in hoe naengmyeon. In this case it is referred to as myeongtae hoe naengmyeon (명태회냉면).

Naengmyeon dina kayima de la yeolmu naengmyeon (열무 냉면) se'em ti ba tɔta la yeolmu kimchi, ti ba maalɛ ba ze'ele tirisi vuurɔ puan na n de (yeolmu summer radish).

Jungguk-naengmyeon (중국냉면) de la Chinese-inkpemesego cold noodle ziirɔ n boi Korean Chinese cuisine. Magese wuu, Chinese dima sɛba ti ba pugum kɔ'ɔm mina bayele la ti ba dɛna "Korean cold noodles" (朝鲜冷面; Cháoxiǎn lěng miàn) bii "Dongbei cold noodles" (东北冷面; Dōngběi lěng miàn) de la Northeast China tiŋa yɛla ti ba mina (bordering) Korea.

Morioka Reimen (盛岡冷麺) de la se'em n ze'ele naengmyeon puan na se'em ti ba yuum pɔsɛ tari wa'anadoose Korean (immigrants), gee ti a kelum pa'asɛ dɛna Japanese tiŋa cuisine n boi Tohoku tiŋa

Nananewa naengmyeon noodles dima boi me, la ziirɔ la n kɔ'ɔm pa'asɛ (broth prepackaged) la (noodles) duma. Rubber lɔgerɔ n tã kaam zala gee to ba tara ba werekoosa da'ara.