Myeon (Buckwheat Noodles) — opening recipe of the Noodles & Dough section
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- unhulled buckwheat
- bokja (small cup) per measure of buckwheat grain mung bean
- warm water
Instructions
- Wash unhulled buckwheat; dampen it only lightly and let it rest moist, so it hulls cleanly, then hull and mill it.
- Wash soaked mung beans, drain, and mix about one bokja (small cup) per measure of buckwheat grain; pound the two together.
- Pound gently, sift away the bran and winnow; when white grain appears at the edge of the basket, gather and pound again until the flour is very white.
- Knead the flour soft with warm water and press/extrude it into noodles — they come out white and good.
- Dress with a garnish made the same way as the garnish for simyeon.