Naengmyeon—a.k.a. cold noodles—is the undisputed sovereign of summertime Korean food. First created sometime in the Joseon Dynasty, naengmyeon combines sweat-inducing spice with the refreshing chill of crisp cucumber, thinly julienned pear, and an iced slurry of a broth. Considering the unrivaled reprieve that a properly made bowl of naengmyeon offers, it's easy to understand its summertime ubiquity among Koreans everywhere.
But just because Christmas is right around the corner—and you can't feel your extremities any time you step outside for more than ten minutes—doesn't mean that you can't embrace that summertime vibe and make some of Danny Bowien and Angela Dimayuga's icy buckwheat noodles.
Convention-eschewers at heart, the brilliant Mission Chinese Food duo takes the traditional chilled naengmyeon broth one step further and turns it into a savory granita, which Bowien says tastes like "beefy ocean flavor."
RECIPE: Icy Buckwheat Noodles
This winter is yours for the taking—and MCF's icy buckwheat noodles are here to help.