Good neng myung?

All right Korean food fans - can someone give me some advice as to where I can find some good neng myung on the north side?

Neng myung is a spicy cold buckwheat noodle soup with veggies, and sometimes meat.

I've had it at Cho Sun Ok and it's pretty good. My friend tells me that she also likes the neng myung at Solga on Lincoln. Anyone else have some suggestions, and/or favorites?

Cho Sun Ok
4200 N. Lincoln Ave.
773-549-5555

Solga Charcoal Grill and Noodle
5828 N. Lincoln Ave.
773-728-0802

Try Da Rae Jung on Lincoln. It's on par with the naeng myun served at Cho Sun Ok. I like the bibim naengmyun there as well.

Da Rae Jung and Cho Sun Ok are probably the two best spots in the city for naeng myun.


Da Rae Jung
5220 N Lincoln Ave
Chicago, IL 60625

mellonhead wrote:Neng myung is a spicy cold buckwheat noodle soup with veggies, and sometimes meat.

I've had it at Cho Sun Ok and it's pretty good.

Cho Sun Ok
4200 N. Lincoln Ave.
773-549-5555

I've tried/shared a bowl of naengmyeon once - at Cho Sun Ok. It was excellent - with simple soothing flavours (radish)* in the broth and toothsome noodles. A great Summertime dish. It is a dish I'm hoping to track down here in Pgh.

naengmyeon at Cho Sun Ok (click for larger)


*I'm hoping knowledgeable others will elaborate

What is the broth made of? I am not a red meat eater and therefore I have steered clear of Korean food. If the broth is chicken, fish or vegetable based I will have to give it a try.

mousec wrote:What is the broth made of? I am not a red meat eater and therefore I have steered clear of Korean food.

I believe the broth is typically made from beef, though I've also had naeng myun made with pork broth.

You should give Korean food a try. Most Korean food consists of little, if any, red meat.

mellonhead wrote:Neng myung is a spicy ...

no.

bibim neng myung is spicy (and dry). neng myung itself isn't. unless you count the wasabi.

mousec wrote:What is the broth made of? (...glossing over something about red meat...)

according to the frozen packet in my hand: "water, sugar, salt, citic acid, radish extract, vinegar, soy sauce."

Korean food, when sought out, can be easily devoid of beef. think of wide gap between rich & poor during Japanese occupation. poorer population had diets packed with starch & vegetables, etc. just as they do in many other culture.

any of the Korean restaurants in town (SSGS, hae woon dae, woo chon, ad nauseam) should have decent naen myung. just ask - if you dare - if they use the frozen packets for stock before ordering

sazerac wrote: It is a dish I'm hoping to track down here in Pgh.

sazerac,

Have you tried Young Bin Kwan at the end of the Bloomfield Bridge?

This thread, and a piece in the NYTimes last week, piqued my curiosity about neng myung. I went to Cho Sun Ok last night to try it out. It was lovely. Not as pretty as the picture shown here, but quite delicious. It's unusual to have a dish that's hearty, flavorful...and cold. Gazpacho, sure. But the cold beef broth produced more depth than I expected. Sorta like the sensory epiphany I had the first time I tried pho last winter.