naengmyeon
Sign in to saveNaengmyeon (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (, ). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.
Key facts
- Food.creators
- -->
- Food.type
- Guksu
- Food.name
- Naengmyeon
- Food.image
- Naengmyeon (cold noodles).jpg
- Food.caption
- A bowl of naengmyeon
- Food.alternate_name
- Raengmyŏn, cold noodles
- Food.place_of_origin
- North Korea
- Food.region
- Pyongyang and Hamhung
- Food.associated_cuisine
- Korean cuisine
- Food.creator
- <!-- or
- Food.course
- Main course
- Food.served
- Cold
- Food.main_ingredient
- Noodles (flour and starch of buckwheat, potatoes, sweet potatoes)
- Food.variations
- Mul-naengmyeon, bibim-naengmyeon, hoe-naengmyeon
- Food.serving_size
- 100
- Food.calories
- 110
- Food.protein
- 27
- Food.fat
- 1
via Wikipedia infobox
Wikidata facts
- Image
- KOCIS Mul-naengmyeon, Chilled Buckwheat Noodle Soup (4594756202).jpg
Show 2 more facts
- Commons category
- Naengmyeon
- native label
- 랭면
Sources (2)
via Wikidata · CC0
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Article
8 sectionsContents
- History
- Varieties
- Gallery
- In popular culture
- In politics
- See also
- References
- External links
Naengmyeon (, in South Korea) or raengmyŏn (, in North Korea) is a noodle dish of North Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonly buckwheat (메밀, memil) but also potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (, ). Other varieties of naengmyeon are made from ingredients such as seaweed and green tea.
In modern times, the mul naengmyeon () variant is commonly associated with and popularly consumed during the summer; however, it was historically a dish enjoyed during winter.