Mul-naengmyeon (Cold Buckwheat Noodle Soup) is a Korean dish with buckwheat noodles served in icy cold broth and garnished with radish kimchi, pickled cucumber, sliced Korean pear and a hard-boiled egg. It is a very popular dish in Korea all year round especially in the summer. Recipe for Cold Buckwheat Noodle Soup
Learn how to say it in Korean!
Mul naeng-myeon (Cold Buckwheat Noodle Soup) 물냉면
In-depth story about Mul-naengmyeon
You can learn almost anything online these days. For free even! Here are some links to free nutrition online courses on Coursera.org
Some of these classes have not started yet, but you can bookmark the pages first. I think it’s very convenient especially for most of us who are working during the day. Being able to learn new things from a wide range of topics from Medicine to Physics.
I’ve signed up for the course on The Science of Gastronomy, it’s about the science behind cooking, cuisine preparation and the enjoyment of food. Sounds pretty interesting!
**This post was written in June 2013 so these courses may have ended. Check out the website to find ongoing or upcoming courses** (21 Dec 2013)
Below is a list of educational websites that might interest you:
More buckwheat cake recipes to bake~ how about an afternoon snack?
A recipe from Jul’s Kitchen
A buckwheat cake topped with fresh red currants. Yummy!
Why does the color and texture of food change when we cook it? Which ingredients goes well together and what are the steps or process to cook it.
Cooking is like chemistry. Both involves measuring, mixing , heating and cooling. It is like studying how different foods react and interact with each other. The recipe is the formula. Every time we follow or change a recipe, we are experimenting. And this is how a new flavor is formed. In order to create the food we want, we have to carefully select and measure the ingredients. If we do not follow the cooking directions , the food or experiment might fail or we may come out with a new discovery.
Chemical reaction takes place when heat is applied to the food. For example when we cook meat, it turns brown. The cooking material, temperature and techniques influences the outcome. Science is the key to understanding what goes right and wrong in the kitchen.
Here are some common examples of how food and chemistry works together:
Why Do Cut Apples Pears Bananas and Potatoes Turn Brown?
Why does meat turn brown when cooked?
Should you add salt to boiling water?
Why does yogurt taste sour?
Why does asparagus make your pee smell?
Why does coffee get stale?
Source: Chemistry of cooking (www.sciencedaily.com)
Some helpful info to help you differentiate buckwheat in its different forms if you are planning on using buckwheat in your cooking.
What buckwheat looks like after its harvested. It has a triangular-shaped shell. At this stage, the groats are still in their hulls, which have turned a dark brown or almost black color. Unhulled buckwheat can be grounded into flour and will produce a dark grayish colored flour with bits of black which is the hull.
After the hull is removed. Hulled buckwheat is called buckwheat groats and can come in light brown or pale green color. The buckwheat groats can be grounded up to become buckwheat grits which is used to make breakfast cereal. The hulls itself can be used as stuffing in making buckwheat pillows.
After the hulled raw groats has been roasted. Is it also known as Kasha. It is frequently used in cooking and can be grounded into buckwheat flour. Unlike the grounded flour from unhulled buckwheat, the color of the flour will be lighter.
Click for more info about buckwheat and recipes.
Pancakes is very easy to prepare and make. Have you tried buckwheat pancakes yet? Try it on a weekend for breakfast.
This recipe can make 4 servings. It should take about 15 minutes to make.
Ingredients you’ll need: –
- 100g buckwheat flour
- 1 egg
- 300ml rice, soy or almond milk
- 3 tablespoon water
- Place flour and egg in a bowl.
- Add milk slowly and mix thoroughly.
- After mixing add water to the consistency you like.
- Layer the pan base with a bit of oil and warm over medium heat.
- Pour the mixture into the pan to make the pancake size you want.
- Cook until bubbles appear in the pancake, and turn over and continue to cook for a minute or so.
- Top pancakes with fruits and/or maple syrup and serve.
Tip: You can add in blue berries into the pancake mixture to make it even more delicious! If you are using frozen blueberries, pour mixture onto the pan first then top with blueberries to prevent bleeding.
Here’s a another recipe from chefinyou.com
BLUEBERRY BUCKWHEAT PANCAKES
Buckwheat has a nutty flavor and will not turn into mush in after cooking. You can use them instead of rice to incorporate more whole grains into your diet.
- Boil water (2 cups) at medium heat in a pan.
- Add 2 tea spoons of olive oil.
- Pour 1 cup of buckwheat groats and reduce the heat to low. Let it simmer for about 15 minutes.
- Remove the pan from the stove and leave it covered for 10 minutes.
- Use a fork to fluff up the mixture and add salt (optional).
The grains should not be sticking to each other and should not be mushy.