총 32페이지
2페이지 본문시작
Tastes of yeonggi
Written by Park Sung-youn
Photographed by Jeon Taeg-su
Food Styled by Kim Jin-ju
Memil-guksu
A . Cool . Summer . Delicacy
Buckwheat noodles
In June, when temperatures rise, Korean restaurants begin
wheat flour and wheat flour in a ratio of seven to three. By
putting up signs in their windows that read: “Now Serving
adding bean flour, egg or corn flour to the mixture, the result is
Naengmyeon (cold noodles)” or “Now Serving Memil-guksu
much higher quality noodles. The soup for memil-guksu is pre-
(buckwheat noodles).” Such posters are a sign of summer’s
pared by boiling water with anchovies, radishes and kelp.
full-fledged arrival. Originally, memil-guksu was a food con-
These days, some people add bonito flakes to produce
sumed during the winter, but these days it is more widely
Japanese-style memil-guksu. Unlike most Korean dishes that
known as a cool summer delicacy. Many Koreans believe that
are seasoned with salt, memil-guksu is flavored with soy sauce.
the slightly rough feel of buckwheat noodles and the cold soup
As a result, the dish takes on a somewhat unattractive black
with ice in which the noodles are served is a great way to beat
color despite its excellent taste.
the sweltering summer heat.
To prepare memil-guksu, it is first necessary to boil buck-
Buckwheat, a hardy crop that grows well even in cold and
wheat noodles, rinse them in cold water and remove moisture
dry soil, is cultivated across Gyeonggi Province and is particu-
by leaving them in a bamboo basket. The noodles are served in
larly abundant in Paju and Yangpyeong. Every August and
a cold soup.
September, snow-white buckwheat flowers blossom and add
It is also common to garnish the dish with slices of cucum-
to the scenic landscape in Gyeonggi Province. At the end of the
ber, dried seaweed and fried egg. Apart from memil-guksu, it
blossoming season, triangular black seeds remain. Buckwheat
is possible to prepare a variety of other dishes with buckwheat
flour, the main ingredient in memil-guksu, is made by peeling
flour, such as memil-muk (buckwheat jelly) and memil-jeon-
and grinding these seeds. Owing to the fact that buckwheat is
byeong (buckwheat pancakes), which are also regarded as de-
not glutinous, noodles made of buckwheat flour alone tend to
licious summer culinary specialties. As they are low in calories,
be overly soft and come apart easily. So, to make up for this
these dishes are also popular among people who are watching
shortcoming, buckwheat noodles are made by mixing buck-
their weight.
03
03
Gyeonggi
The Heart of Korea
june 2006
Written by Park Sung-youn
Photographed by Jeon Taeg-su
Food Styled by Kim Jin-ju
Memil-guksu
A . Cool . Summer . Delicacy
Buckwheat noodles
In June, when temperatures rise, Korean restaurants begin
wheat flour and wheat flour in a ratio of seven to three. By
putting up signs in their windows that read: “Now Serving
adding bean flour, egg or corn flour to the mixture, the result is
Naengmyeon (cold noodles)” or “Now Serving Memil-guksu
much higher quality noodles. The soup for memil-guksu is pre-
(buckwheat noodles).” Such posters are a sign of summer’s
pared by boiling water with anchovies, radishes and kelp.
full-fledged arrival. Originally, memil-guksu was a food con-
These days, some people add bonito flakes to produce
sumed during the winter, but these days it is more widely
Japanese-style memil-guksu. Unlike most Korean dishes that
known as a cool summer delicacy. Many Koreans believe that
are seasoned with salt, memil-guksu is flavored with soy sauce.
the slightly rough feel of buckwheat noodles and the cold soup
As a result, the dish takes on a somewhat unattractive black
with ice in which the noodles are served is a great way to beat
color despite its excellent taste.
the sweltering summer heat.
To prepare memil-guksu, it is first necessary to boil buck-
Buckwheat, a hardy crop that grows well even in cold and
wheat noodles, rinse them in cold water and remove moisture
dry soil, is cultivated across Gyeonggi Province and is particu-
by leaving them in a bamboo basket. The noodles are served in
larly abundant in Paju and Yangpyeong. Every August and
a cold soup.
September, snow-white buckwheat flowers blossom and add
It is also common to garnish the dish with slices of cucum-
to the scenic landscape in Gyeonggi Province. At the end of the
ber, dried seaweed and fried egg. Apart from memil-guksu, it
blossoming season, triangular black seeds remain. Buckwheat
is possible to prepare a variety of other dishes with buckwheat
flour, the main ingredient in memil-guksu, is made by peeling
flour, such as memil-muk (buckwheat jelly) and memil-jeon-
and grinding these seeds. Owing to the fact that buckwheat is
byeong (buckwheat pancakes), which are also regarded as de-
not glutinous, noodles made of buckwheat flour alone tend to
licious summer culinary specialties. As they are low in calories,
be overly soft and come apart easily. So, to make up for this
these dishes are also popular among people who are watching
shortcoming, buckwheat noodles are made by mixing buck-
their weight.
03
03
Gyeonggi
The Heart of Korea
june 2006
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