korean restaurant / Taste versus taste of summer heat – 342

Taste versus taste of summer heat

What about summer heat

Taste to taste

The hot season, summer, has arrived. When I was a kid without a single fan, I didn't know it was hot even if I only had a bunch of watermelons soaked in cold water, but nowadays it's not easy to get through the summer even if the air conditioner that comes from the cold wind in Siberia runs all over the place. As I entered the center of summer, I learned that the elementary school teacher's teaching, “It's a beautiful country with four distinct seasons.” Furthermore, when one realizes the uncomfortable truth that Korea's climate environment has changed to subtropical rather than temperate, the flow of sweat further accelerates in the back. Still, there's nothing like food to beat the heat.

Editor Park Eun-kyung, written by Ji-san (food columnist), photo by Park Eun-gyeong

Among the ways to control heat with food, the first thing that comes to mind is heat (heat). Fever refers to fevers using heat to defeat fevers. It's the heat controlled by our ancestors, who are proud of their history and traditions. Samgyetang is a typical menu. You can also feel the wisdom of being wary of haste in a relaxed atmosphere where you can take samgyetang simmering in an earthenware bowl and say “it's cool.”

In response to this, the new generation immediately took effect, and the know-how to drive away the heat from the sidelines is cold (cold). Think of the ice bucket scene that was popular last summer. It's a “rapid freeze at minus 18 degrees,” where even in the heat above 30 degrees, the lips turn blue and the whole body is horrified after using ice water upside down. This is the menu for cold noodles, which often appear as cold noodles (cold to cold) in the winter season. No matter how many people think that “cold noodles taste best when eaten in the middle of winter with a futon turned over from the bottom of the neck,” no one would disagree that cold noodles are best when steaming in the heat of the middle of summer.

Chicken is the best in the Sambok heat! Lee Yeol Chi-yeol Samgyetang

In the past, they caught an old chicken with good luck, put a root of ginseng (ginseng) in it, boiled it slowly, and shared it with the whole family. When I was able to eat plenty of rice porridge in a country where it wasn't cool even if I ate a whole fish, I heard a loud voice saying, “You took good care of yourself.”

However, nowadays, it has become a world where one person eats all the real chicken. There is also a reason why chicken has become common, but a special chicken for Samgyetang, which is the perfect size for eating alone, has appeared. It is a cockerel (male chick) called a “male chick” after hatching for about 50 days. The flesh is tender, tender, and chewy, and has a good chewy texture. After emptying the bottom of the earthenware bowl, I feel that the energy I had lost in sweat is being recharged.

All foods are more delicious when you know and eat them. The same goes for Samgyetang. The samgyetang soup from a samgyetang specialty store is thick like soup without getting too thick and sticks to the mouth. This is where the skill of “invisible” chicken feet is hidden. There is a part missing from the whole chicken in the samgyetang earthenware pot called “takoyaki (chicken with legs crossed so that the glutinous rice in the stomach doesn't fall out).” It's chicken foot. Since you can't see it, it's easy to think that it was just thrown away, but at Samgyetang restaurants, chicken feet are collected separately to make broth. The flavor is delicious, but the soup is thickened because it contains collagen which is good for skin care and joints.

Instead of specialty stores, regular restaurants sell “Bangye-tang,” which is half-boiled. In order to reduce costs, ginseng (ginseng) also mainly uses fresh roots. Fortunately, the price is half that of a specialty store. However, strangely enough, Bangye-tang has a stronger flavor and aroma of samgyetang than samgyetang. I feel like I've received a “true country.” There is a hidden “trick” that only business owners know. The secret to the rich flavor of chicken lies in chicken powder and glutinous rice flour. If you add these two, it becomes a thick, white soup that sticks to your mouth. The rich flavor is due to ginseng tea. If you add ginseng tea just before serving the last meal, it will have the right strong ginseng flavor. Of course, these are not inedible ingredients, so there's nothing to worry about.

There's no need to shout Lee Yeol Chi-yeol and eat chicken only with samgyetang. Other chicken dishes, such as fried chicken soup cooked in broth or steamed chicken steamed in a steamer, are also great dishes that help you forget about the heat.

Chicken restaurant

1. Lake Samgyetang

It is famous for perilla samgyetang. I feel like putting lean meat on it and dipping it in soup. Customers line up to enjoy the delicacies of perilla soup. The space is divided into a main building, an annex, a separate building, and 3 buildings, so you can enjoy Samgyetang in a different atmosphere every time you go. The fresh cucumber sliced lengthwise and served is a special item unique to this restaurant. 13,000 won. 282, Dorim-ro, Yeongdeungpo-gu, Seoul 02-833-8948

2. Native village

A place frequently visited by President Roh Moo-hyun Ko. Including foreign tourists from Japan and China, it is the place with the most customers among Korean samgyetang restaurants. The immaculate soup is thick compared to other samgyetang restaurants. While savory, it also has a soup-like soft feel. It's on the expensive side, but when they see people line up for lunch, many people think it's a “reasonable price.” 15,000 won. 5, Jahamun-ro 5-gil, Jongno-gu, Seoul 02-737-7444

3. Jiho Oriental Medicine Samgyetang

A place that is working hard on a franchise business under the Samgyetang brand. It has established a network of more than 70 stores, mainly in the Seoul metropolitan area. The healthy samgyetang for men, which uses herbal medicines such as nokgak, angelica, and hazuo, is very popular. The pack containing the herbal medicine separately in the soup must be removed and eaten. Health samgyetang 13,000 won. Directly managed store 222 Seolleung-ro, Eunpyeong-gu, Seoul 02-355-2110

4. The house beyond the castle

The fried chicken soup is also perfect for chasing away the heat. The fried chicken soup with large potatoes is cooked over a wood fire in a cauldron. It is located in the woods behind Samcheong-dong and is worthy of being called an oasis in the middle of the city. It's inconvenient to access by public transport, but everything is forgiven after tasting it. Closed on the first and third Sundays. Fried chicken soup: 11,000 won per serving. Minimum order is available for 2 people. 134 Seongbuk-ro 31-gil, Seongbuk-gu, Seoul 02-764-8571

5. Jinnampo Myeonok

As you can see from the trade name, it was originally a Pyongyang cold noodle specialty store. Still, the place is famous for its main specialty, the North Korean-style steamed chicken that has been cooked without the oil. The flavor of dipping it in mustard sauce with steamed chives is unusual. The unique flavor of chicken is stronger than mizutaki or samgyetang soaked in water, and the chewy, chewy flavor is better. Steamed chicken 25,000 won. 108, Dasan-ro, Jung-gu, Seoul 02-2252-2457

My body keeps shaking cold noodles, cold noodles, cold noodles

There's nothing like a cold noodle that “quickly cools” the sweat that flows from the forehead. However, there is a lot of talk about this smelly cold noodle. “Real cold noodles are 100% buckwheat,” “Hamheung cold noodles that use starch are aryu,” “pheasant meat must not be missing when making broth,” etc. It's hard to even list them all. When I accept them one by one and talk to them, steam rises from my head. There are times when a fever bursts out, and voices finally rise. After going to relieve the heat, they also eat the heat and leave a cold noodle shop. Earlier, I said that food tastes better when you know it and eat it. However, if you pick it and eat it to understand, the flavor drops dramatically. It's a very strange thing. Still, let's pick the cold noodles properly and eat them properly.

When it comes to cold noodles, the question is whether it's “Pyongyang” or “Hamheung.” Pyongyang is defined as “watercress (watercress),” and Hamheung is also defined as “bibim-neng (cold noodles)” or “hae-cold noodles.” However, no matter where you go, whether it's a Pyongyang cold noodle shop or a Hamheung cold noodle shop, they sell both “water cold” and “non-cold.” Furthermore, were cold noodles, or chan-guksu, eaten only in Pyongyang and Hamheung? It's not. I ate all over the Korean Peninsula. I ate it in Seoul, I ate it in Gangneung, and I ate it in Jinju. It is not a separate food to be eaten within a narrow block of land. The common people also ate it, and the king's sura prize went up. But why did cold noodles become the representative food of North Korea when they were divided into Pyongyang style and Hamheung-style, forming two major mountain ranges? The prevailing opinion is that it was the aftermath of the Korean War.

Next is the cold broth for cold noodles. Here's a simple summary. If I could afford it financially, I made soup with meat; if I couldn't afford it, I went to the monster

You can think of it as just adding soy sauce or salt to season. Dongchimi and kimchi soup are upgraded from soy sauce and salt.

When you enter noodles (noodles), the question is “whether it is 100% buckwheat or not.” In conclusion, our ancestors didn't consider the content of buckwheat. Since it was an old crop, they must have gotten tired of buckwheat, and white flour was rather precious before the Korean War. It's only these days that you can enjoy the original flavor of soba, but there's no shortage of enjoying this flavor even if it's mixed properly. The secret to enjoying delicious cold noodles is to find and eat a mixture ratio of soba that comfortably suits your taste, for example “50 to 50 (50 buckwheat flour to 50 flour),” and eating it.

It's fun to know the background behind the birth of Hamheung Naengmyeon, the birthplace of bibim-naengmyeon, and eat it. It is said that potato farming was better than buckwheat farming in the Hamgyong region. Nongma noodles made from potato starch are chewy and don't have any flavor. So all kinds of condiments are added. Hamheung cold noodles are topped with spicy red pepper powder, sprinkled with sour vinegar, and topped with ripe flounder seaweed. Nowadays, the price of potato starch is high, so sweet potato starch is used as the main ingredient. Again, I'm not going to go around looking for a “potato attack.”

When it comes to evaluating the taste of cold noodles, we don't just stick to cold noodles. You should also take a good look at the other menus. First of all, it's hard to expect the right cold soup in a place that doesn't have a beef or meat menu. Instead of cooking the meat directly, there is a great possibility that seasonings will be used to flavor it. If it's a place where meat is boiled and broth is made, it's impossible to just serve boiled meat. It's normal to receive money from customers. Don't forget to evaluate the taste of kimchi. Whether you add dongchimi broth or kimchi soup, if the kimchi doesn't taste good, the soup mixed with the broth will taste great.

Cold noodle restaurant

1. Uijeongbu Pyongyang Myeonok

Since it contains plenty of dongchimi soup, the soup flavor of cold noodles is the strongest. There is no turbid taste at all. Adding fine red pepper powder and enjoying it spicy is a more delicious way to eat it. The noodles are soft enough that you don't need scissors, but they don't break easily. People who don't have confidence in their teeth seem to need scissors. Pyongyang cold noodles 10,000 won. It is closed every Tuesday. 7. 031-877-2282, Pyeonghwa-ro 439beon-gil, Uijeongbu-si, Gyeonggi-do

2. Bong Pi-yang

The cold noodle soup has the best flavor. They say they don't use condiments, but the umami is amazing. On the other hand, you'll want to feel it, but if you adjust the flavor well with mustard and vinegar, you can create a soup that suits your taste. The content of soba is 70%, but it still has a firm texture and is rough to chew. They also sell 100% pure soba cold noodles. Pyongyang cold noodles and Hamheung cold noodles are 12,000 won each. Gangnam Main Branch 11, Gangnam-daero 53-gil, Seocho-gu, Seoul, 02-587-7018

3. Seobuk Myeonok

A Pyongyang cold noodle specialty store that operates with a large wall of Daemipildam (good taste must be light, good taste must be light). It's a good restaurant that insists on 7,000 won even when the price of a bowl of cold noodles is well over 10,000 won. I use plenty of vegetables to make the broth, and I like the natural sweet flavor. It's a pity that the space is so small that you have to stand in line every time. Pyongyang cold noodles 7,000 won. Closed every Sunday. Dumplings (6 pieces) 7,000 won. 199-1, Jayang-ro, Gwangjin-gu, Seoul 02-457-8319

4. Gombo cold noodles

Among the cold noodle restaurants in Hamheung, this is my personal favorite place. The reason is simple. I followed my parents, whose hometown is Hamgyong Province, to the point where the “cold noodles = gombo” equation was established when I was a child. I admire the mysterious combination of spicy, sweet, and sour flavors mixed in a strong bibimbap sauce with ginger and garlic flavors every time. Hamheung cold noodles 8,000 won. 109 Changgyeonggung-ro, Jongno-gu, Seoul 02-2267-6922

5. Pyeongrae-ok

There is a menu where Lee Yeol Chi-yeol's chicken and Lee Yeol Chi-rang's cold noodles are mysteriously combined. Chogye-tang made by rolling cold soba noodles in chicken broth is just that. Serve in a ball-shaped bowl like a flower bowl. If you eat chicken sauce, which comes as a basic side dish, with noodles, your mind will be amazed. This is because of the tangy flavor of mustard. If you're not in a hurry at lunchtime, it's basic to wait 20 to 30 minutes. Chogye-tang is 12,000 won per serving. Can be ordered for 2 or more people. I take a day off on Sunday. 21-1, Mareunnae-ro, Jung-gu, Seoul 02-2267-5892