Nampo Myeonok for Naengmyeon in Seoul Nampo Myeonok for Naengmyeon in Seoul Nampo Myeonok for Naengmyeon in Seoul Nampo Myeonok for Naengmyeon in Seoul It's hot, so it is best to get some cool, chilled Naengmyeon at the classic Nampo Myeonok Restaurant by City Hall. Pictures by Jihyun Lee Seoul Eats: Nampomyeonok Contrary to popular belief, Korean “naengmyeon” is a wintertime specialty dish that originated in North Korea. I guess the idea of combating cold with cold is similar to people in India drinking blazing hot coffee to fight the heat. Although some still eat naengmyeon-which translates to “cold noodle”- in winter; these days it is more common to eat it in summer cool down from the heat Naengmyeon has become ubiquitous around Korea and the world. The standard seems to be a brown chewy noodle that's dense (and often clumps), a salty beef broth, half an egg (which you are supposed to eat first to prepare your stomach for the cold meal), turnip, ch...

As I proudly ate my jjimdak (찜닭) without wincing or gulping down a half gallon of water, I thought my tolerance for spice was improving, having been in Korea for half a year. That was, until, my friend informed me in blunt Korean fashion, "I asked them not to make it too hot for you." I've always loved jjimdak - no, I take that back - the very first time I had it, I thought a fire had broken out in my mouth, and at that point, I only sort of liked it. But jjimdak - a braised chicken dish served in a shoyu based sauce (usually accompanied with chewy glass noodles, potatoes, onions, and the occasional carrot and mushroom) - has since grown on me. You see, its unassuming heat makes it all the more adventurous. As you begin to dig in, the first thing your taste buds notice is the powerful mixture of sweet n salty. It isn't until a second or two later that you realize you're dealing with a healthy dose of garlic and chili pepper. Having eaten jjimdak with three people ...

Ok. So I have to do an article on Nam Po Myun Oak and I decided that I should do a little research on bin-dae-dduck and I came across this very good story on how it's like to make these crispy mung bean pancakes. First of all, I think the name needs to change, because when I think Mung, I think...I don't know, something negative and mushy and not something I'd want to taste. Maybe crispy bean pancakes? I personally like the Indian form of the word, Moong. It has a serene sound to it.The beans are very healthy and full of vitamins and protein. The most common use of these are in bean sprouts and they are full of vitamin C. Anyway, the taste of the beans are very subtle. They are a tad bitter but with a complex green flavor that pair well with the clean naengmyeon broth. I first went to Nam Po Myun Oak back in January and when I had the Naengmyeong, it was legendary. When I first had the cold noodle soup; it was winter, but the soup was strangely warming. Now that it is fin...

Today I'm going to Nampomyeonok with my friend Ji-Hyun to get some Naengmyeon and Mung Bean Pancakes. Aza! hmmm...if anyone is around Eujiro 1-ga exit 1 at 11:30ish feel free to join us. This place has excellent naengmyeong. It's strange, but I've found that all the good naengmyeon places are up above the Han River. The broth here is slightly acidic and yet wholesome beef broth that is refreshing. I remember drinking the broth and it felt nurturing. Every cell in my body seemed revitalized. And the noodles. The noodles, noodles, noodles. The noodles are al dente and with a lot of zip. They swim like spawning salmon that travel upstream into your mouth. They are exceptional. I am reviewing this place today, so I need to go and eat and think and eat and think and eat and then maybe eat some more. Oh...and eventually I should write it up. Yay, food!