Jungguk-naengmyeon
Jungguk-naengmyeon (Korean: 중국냉면, Hanja: 中國冷麵, transl. “Chinese cold noodles”) is a type of naengmyeon (cold noodles) in Korean Chinese cuisine.[1] The dish, consisting of icy cold broth with noodles, blanched seafood, fresh vegetables, and hard-boiled egg, is usually served with mustard and peanut sauce.[2]
 Korean Chinese cold noodles served with mustard and peanut sauce | |
| Alternative names | Korean Chinese cold noodles |
|---|---|
| Type | |
| Place of origin | South Korea |
| Associated cuisine | Korean Chinese cuisine |
| Serving temperature | Cold |
| Korean name | |
| Hangul | 중국냉면 |
|---|---|
| Hanja | 中國冷麵 |
| Revised Romanization | jungguk-naengmyeon |
| McCune–Reischauer | chungguk-naengmyŏn |
| IPA | [tɕuŋ.ɡuŋ.nɛ̝ŋ.mjʌn] |
History
Despite the name, the dish originated in Korea.[2] The flavour profile is influenced by chilled noodle dishes in Chinese cuisine, such as liáng miàn (凉面; 涼麵) and gān bàn miàn (干拌面; 乾拌麵), which are served cold but are not noodle soups.[2][3][4][5] The Korean Chinese dish incorporates the Korean tradition of serving noodles in icy cold broth (naengmyeon).[2][3][4][5]
Early records of the dish includes the mentioning of junghwa-yori-sik naengmyeon (중화요리식 냉면, transl. “Chinese cuisine-style cold noodles”) on 22 June 1947 in the newspaper The Jeju Sinbo, and mentioning of jungguk-naengmyeon (중국냉면, transl. “Chinese cold noodles”) in The Dong-a Ilbo on 25 September 1962.[2][4] It is assumed that the dish was popularized in South Korea during the 1960s, when Chinese-style peanut sauce was largely replaced by peanut butter from U.S. military bases.[2][4] In 1980s, high-end Korean Chinese restaurants in major hotels began to serve this dish.[2][4][5]
Preparation and serving
Chicken broth is usually used in jungguk-naengmyeon. The broth, seasoned with ginger, onion, and rice wine, is served chilled with Chinese-style wheat noodles and toppings.[6] Mustard and peanut sauce are usually added to the dish.[2] The peanut sauce gives the soup a thick, cream-colored, opaque look and nutty flavor.[6] Common toppings include slices of boiled meat, blanched seafood, such as shrimp, jellyfish, and cuttlefish, vegetables, such as thinly sliced cucumber carrot, and tomato, as well as hard-boiled egg.[2]
See also
References
- Yang, Young-Kyun (2015). "11. Well-Being Discourse and Chinese Food in Korean Society". In Kim, Kwang Ok (ed.). Re-orienting Cuisine: East Asian Foodways in the Twenty-First Century. Berghahn Books. p. 213. ISBN 978-1-78238-562-2. Retrieved 16 October 2018.
- Park, Jeong Bae (26 July 2017). "[Park Jeong Bae-ui hansik-ui tansaeng] Jungguk-en eomneun 'Hanguk-hyeong jungsik'... Ttangkong-soseu, gyeoja neoeun naengmyeon" [박정배의 한식의 탄생] 중국엔 없는 '한국형 中食'… 땅콩소스·겨자 넣은 냉면. The Chosun Ilbo (in Korean). Retrieved 15 October 2018.
- Ye, Jong-Suk (11 July 2010). "[Ye Jong-Suk-ui oneul jeomsim] Jokbo-neun eopda, jungguk-naengmyeon" [예종석의 오늘 점심] 족보는 없다, 중국냉면. The Hankyoreh (in Korean). Retrieved 15 October 2018.
- Park, Jeong Bae (27 June 2017). ""Nado naengmyeon-ida" gimchi-mari-guksu, soba-kong-guksu, geonjin-guksi..." "나도 冷麵이다" 김치말이국수·소바콩국수·건진국시…. The Chosun Ilbo (in Korean). Retrieved 15 October 2018.
- Park, Chan-il (5 May 2016). "Deureo-na bwanna, gajuk-namul naengmyeon!" 들어나 봤나, 가죽나물 냉면!. The Hankyoreh (in Korean). Retrieved 15 October 2018.
- "Cool Noodles for Sultry Summer Days". 10 Magazine. 7 August 2010. Retrieved 16 October 2018.
