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Oodles of Noodles
Eemo took me to a ritzy shopping mall called Shinsegae (my 2 goals in korea: eat + shop) where we had a truly outstanding meal of naengmyon—a kind of buckwheat noodle, so says my ma, in a refreshingly cold broth with a julienne of Asian pear and radish along with half a boiled egg, beef slivers and in our case a helping of spicy cucumber. Squirt it with some vinegar and a bit o' mustard (no, not the French's variety), and you're all set. I enjoyed every bit of it, served as it was in a brass bowl with brass chopsticks (my aunt says this is the old-school, traditional mode of delivery for the upper class—since brass was harder to come by for working stiffs back in the day ...).
Eemo took me to a ritzy shopping mall called Shinsegae (my 2 goals in korea: eat + shop) where we had a truly outstanding meal of naengmyon—a kind of buckwheat noodle, so says my ma, in a refreshingly cold broth with a julienne of Asian pear and radish along with half a boiled egg, beef slivers and in our case a helping of spicy cucumber. Squirt it with some vinegar and a bit o' mustard (no, not the French's variety), and you're all set. I enjoyed every bit of it, served as it was in a brass bowl with brass chopsticks (my aunt says this is the old-school, traditional mode of delivery for the upper class—since brass was harder to come by for working stiffs back in the day ...).
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