물냉면 mullaengmyeonNot spicy
Buckwheat noodles in cold beef broth, sometimes with ice in it. Sharp and vinegary rather than rich. Mustard and vinegar come on the side.
Allergens, honestly
Korean labelling law names nineteen. These are the ones the sentence above names:
- 쇠고기 soegogiBeef
- 메밀 memilBuckwheat, the noodle in naengmyeon and makguksu
This is only what the sentence above names. Korean stock is built before anything visible reaches the bowl — dried anchovy, clams and simmered bone are ordinary, and soy sauce is usually brewed from wheat as well as soybeans. Ask.
이 국물에 멸치나 조개가 들어 있어요?
i gungmure myeolchina jogaega deureo isseoyo?
Is there anchovy or shellfish in this broth?
Cold noodles, and the scissors
Cold noodle dishes are summer food, though the shops run all year. They come with a pair of scissors, and someone will cut the noodles in the bowl for you — buckwheat and starch noodles are long and slippery, and cutting them is how they are meant to be eaten.
What to say
가위 좀 주세요.
gawi jom juseyo.
Scissors, please.
Ordered from the same page of the menu
This is one line of a longer book
The chapter this came from runs to sixteen pages, and the allergy chapter next to it explains what the nineteen leave out. Both are in the guidebook.
See the guidebook