Song Hyun Liberty Market
Soon Dae
Made with pork intestine stuffed with the mixture of bean sprouts, outer leaves of cabbage and sticky rice with clotted pork blood and taste with bean paste and steamed.
Cooking method and taste of Soon Dae may vary depend on the region. Pyoung Ahn Do and Ham Gyoung Do makes A Ba E Soon Dae which pork intestine was turned inside out and clean with salt and soak in the water over night. Enrich and cook sweet rice and squeeze out water from cooked bean sprouts. Cool sweet rice, add clotted blood and vegetables and add spices. Taste with bean paste, soy sauce and salt. Drain water out and blot water off the pork intestine and place funnel and start stuffing and tie the ends with strings. Dissolve bean paste in the boiling water and start cooking Soon Dae. After approximately 30 minutes pass poke Soon Dae in various places with bamboo sticks and after about an hour, take out Soon Dae and cool. Serve with spiced salt.
In Gang Won Do, squid is used instead of pork intestine and make squid Soon Dae. Stuffing is made with diced beef, boiled bean sprouts and pepper mix with smashed tofu and eggs, green onions, garlic and spice it with sesame salt, black pepper and sesame oil and stuff into the tube of squid and saw the bottom and steam or boilin the water. Slice and serve cool with hot pepper paste.
Naeng Myun
Traditional Korean food and by the recordings on [Dong Guk Se Shi Gi] [Jin Chan Eui Gwe] [Kyu Gon Yo Ram][Boo In Pil Ji], it is estimated that Naeng Myun was enjoyed since Cho Sun dynasty. Noodle is placed in a big bowl which is made with buckwheat and touch of starch, top with sliced boiled meat or stir fried beef, shredded cucumber, shredded pear and hard boiled egg. Pour chilled meat broth made with either beef, chicken or peasant or Dong Chi Mi broth and taste with vinegar and mustard.
This is Pyoung Yang Naeng Myun. And for Ham Heung Naeng Myun from Ham Heung, noodle is made from potato starch which is widely produced in the region, noodles tend to be chewy and has texture and add flounder or sting ray sashimi and toss with hot pepper paste. In fiercely cold winter, northerners enjoyed the tasty food culture by having ice cold Pyoung Yang Naeng Myun in the heated room or spicy and chewy Ham Heung Naeng Myun. This became popular in the south and it became the all time summer favorite.
"Wha Pyoung Naeng Myun" comes with portion 3 times as much compare to regular Naeng Myun and is more famous with the name "Washing basin Naeng Myun". In order to add order of noodle will cost over 5,000 KRW in other places however this place has such a big portion that extra noodle is not necessary and for person who has to have extra portion of noodle has no financial burden because they provide free extra portion if the customer wants to have more. Unlike Ham Heung Naeng Myun or Pyoung Yang Naeng Myun, taste of this place is different because they add sesame seed and sesame oil and each restaurant has its own unique secret recipe of broth and Yeol Moo Kimchi to maintain their own tasty tradition.
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