wondering if anybody has any suggestions for the two noodle types in these pictures, i had these naengmyeon in SK and loved them and want to make them at home, but i especially want them to be just as thin and chewy, so don't want to buy the wrong noodles (like the type for memil guksu)
im assuming from the different colours that these are two different flour types, if anybody knows the specific name for either or both then that would be greatly appreciated !!
by StockWolverine8340
3 Comments
The noodles need to be cooked/cooled quickly
Look for the Choung Soo noodle kits at hmart
This is the one to get: https://www.hmart.com/mul-naengmyeon–korean-cold-noodle–25-40oz-720g-/p
Make sure to not overcook, remove and shock rinse and bath in ice water to stop them from cooking.
Broth with a hearty splash of vinegar and mustard oil to get that unique savory flavor.