Think of the slippery buckwheat noodles as edible air conditioning. There’s a soup version, mul naengmyeon, which consists of the greyish noodles along with chilled beef broth, often with a small glacier of beef stock; cooling fruits and veggies like sliced Korean pear and cucumber; thinly shaved beef; and a hard-boiled egg. And then there are soupless varieties like hwe naeng myun, topped with raw fish.
I’ve never had the fish version and was eager to try it at New Hae Woon Dae in Elmhurst during what seemed like day 1,024 of quarantine and day 99 of New York City’s heat wave. “We don’t make it anymore,” the server told me, so I opted for the bibim naeng myun, or mixed naeng myun.
So much chili sauce blanketed the noodles that I could barely see them. Slices of daikon, Korean pear, shaved beef, and an egg were relegated to the side of the silver bowl, as if scared of the chili drenched strands.The server used her trusty noodle shears to deftly divide the bowl in four and advised me to add hot mustard and vinegar.
New Hae Woon Dae’s bibim naeng myun comes with a cold bowl of soup on the side to add. Slippery spicy noodles, crunchy vegetables and fruit, and that little bit of meat combined for a satisfying and refreshing summer lunch.
I still can’t wait to try the seafood version though. I’d love to know about your favorite cold noodles and soups. Let me know in the comments.
New Hae Woon Dae, 75-32 Broadway, Woodside, 718-397-5834