1. Noodles with black bean sauce* (Jjajangmyeon 짜장면) This dish actually has Korean-Chinese origins and comes from the Shandong province. The name comes from 炸酱面 but differs quite a bit from the minced pork noodles that were created in Northern China but now commonly found all over. The key to this recipe is to fry the sauce properly, hence the name.
2. Sweet potato noodles with vegetables (Japchae 잡채) Once a royal dish, it is now very popular at special occasions and holidays. It’s great for parties due to the ease of bulk preparation and is very flexible: you can put all sorts of vegetables in and you can eat it warm, at room temperature, or straight from the fridge. It also keeps well for a few days.
Naengmyeon (Cold Noodles) variations:
3. Cold noodles in chilled broth (Mul-naengmyeon 물냉면) This is the quintessential hot weather food for many Koreans. On those scorching days when you do not have much of an appetite, the icy cold broth, crunchy vegetables and chewy noodles hits the spot. This buckwheat based dish is as healthy as it is delicious!
4. Cold noodles with a spicy sauce (Bibim-naengmyeon 비빔냉면)
The “dry” version of the dish above is spicier and a whole lot redder! You can vary the amount of sauce used according to your taste, and you can refrigerate any extra sauce for several weeks.
*Dish contains pork
Type Hands-on with Demonstration by Chef
Food Tasting Participants will sample all the items.
Take Home Items Participants will take home a Recipe Pack.