What is E-Naeng-Chi-Naeng?
In Korea, we have the sayings “I-yeol-chi-yeol” and “I-naeng-chi-naeng.”
“I-yeol-chi-yeol” means controlling heat with heat. Instead of only looking for cold food in the hot summer, it encourages eating hot dishes to sweat and help your body’s energy circulate, which is a way to look after your health.
On the other hand, “I-naeng-chi-naeng” means fighting the cold with cold. In the freezing winter, eating something cold can actually help your body raise its own temperature to stay warm. It’s a fascinating way to maintain your body’s natural balance.
It sounds a bit strange, doesn’t it? Eating even colder food in the freezing winter. Hahaha.
Naengmyeon is a dish made by serving noodles in a chilled meat broth. It features buckwheat noodles in a cold meat stock or a watery kimchi broth like Dongchimi, topped with thinly sliced radish kimchi and pork. Since buckwheat is harvested in late autumn and Dongchimi is typically made in the winter, it was actually a dish mainly enjoyed during the winter in the past.
A unique feature of Korean homes is Ondol, an underfloor heating system. Back in the days when it was hard to control the heat, the floor would be scorching hot while the air above remained chilly. It is said that having a bowl of buckwheat noodles in a broth with thin ice was a true seasonal delicacy to enjoy inside such a cozy house during the winter.
For people today, Naengmyeon is also a popular “hangover cure.”
While Naengmyeon is a wonderful meal on its own, let’s explore another one of its uses. Ahem!
For those who enjoyed a few too many drinks the night before, Naengmyeon is a fantastic “hangover cure.” In the office, when it’s time to decide what to eat for lunch and a colleague asks, “Should we go get Naengmyeon?” it’s very natural to teasingly respond, “Did you drink a lot last night?” ^^
The cold, refreshing broth of Naengmyeon works wonders for a hangover. When you take a big sip of that ice-cold soup, it instantly cools down the internal heat caused by alcohol and hydrates your body.
The savory, deep flavor of the meat broth combined with the tangy, sharp kick of the vinegar and mustard really wakes up your senses. It feels like the cold liquid is washing away all the heaviness in your stomach, leaving you feeling refreshed and energized again.
How to Enjoy Like a Local
Well, for all of you, there’s always Amazon, where you can find just about anything! ^^ (Even Koreans usually use meal kits when making Naengmyeon at home, rather than making it from scratch. ^^)
<Ingredients>
■ Korean cold noodle kit
■ 1 egg, 1/4 of a cucumber
: Prepare a boiled egg, and thinly slice the cucumber into neat matchsticks (julienne).
- Mix one packet of the concentrated broth with about 1 1/4 cups (approx. 10 fl oz) of water and keep it in the refrigerator.
- Add one serving of noodles (about 4.5 oz or 129g) to boiling water and boil for 3 minutes, stirring well to prevent them from sticking to the bottom.
(* Keep some cold water nearby, and when the foam starts to rise, pour a little bit in to prevent it from boiling over.) - Immediately rinse the boiled noodles in cold water, rubbing them vigorously to remove any excess starch.
- Place the noodles in a bowl, pour in the chilled broth, and add half a boiled egg and the sliced cucumber as a garnish.
My Japanese friend says they always crave this Naengmyeon during the hot summers in Japan! However, since it’s not easy to find authentic Korean-style Naengmyeon there, they make sure to visit a Naengmyeon restaurant whenever they travel to Korea.
Why don’t you all try challenging yourself to have this Naengmyeon in the winter when you travel to Seoul.
The Great Naengmyeon Debate: To Cut or Not to Cut?
Before I let you go, I have to share a hilarious debate that happens at every cold noodle table in Korea. It’s a classic dilemma: Do you cut your noodles with scissors, or do you eat them long and uncut?
I’m firmly on Team Scissors! I like my noodles short and easy to eat. My favorite way to enjoy them is to scoop up some broth in my spoon, neatly place a bunch of noodles on top, and slurp it all at once.
However, when my friend saw me doing this, she looked absolutely horrified! It was as if an Italian chef just watched me snap dry spaghetti in half before putting it in the pot. Haha!
There’s actually a cultural reason behind her shock. Historically, in Korean celebrations, long noodles (like Janchi-guksu) represent longevity and a long, healthy life. So, to some people, cutting the noodles feels like… well, “cutting your long life short!”
What do you think? Are you a “longevity” purist, or are you a practical “scissor lover” like me? ;)? (It’s going to be absolutely cool!)
By the way, Naengmyeon restaurants always serve delicious meat and dumplings as well. They are the perfect pair to enjoy together! ^^
Enjoy your delicious meal today!
From MJay in Seoul
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