29007 Tue Apr 27 00:19:48 -0700 2004 2 1 San Francisco Bay Area 0 122063 jong ga house on grand ave (oakland) has a neng myun (cold noodles) and kalbi combo 20.95, order an a la carte neng myun and its dinner for 2 its a perfect combo for a hot day like today, as korean people love to eat neng myun on hot days to eat, simply stir in some of the hot mustard and add some vinegar to get the bowl of neng myun, season to your taste and enjoy, and after you finish all the noodles, you pick up the whole bowl and drink it, very cool and satisfying Tue Apr 27 00:19:48 -0700 2004 0 razordog 1 122096 Sure, naeng-myeon is good, but as Korean sayings go, you could fight fire with fire. :) Hong. Tue Apr 27 14:05:57 -0700 2004 122063 0 Hong Cho 2 123287 Recently I stopped by Bear Korean Restaurant in Cotati (near the Hwy 101 offramp) and noticed that they offer hwe naeng myun, the version with skate wing. It seemed a bit expensive at $9.95, but it was a warm day so I ordered it anyway. I was happy when eight different panchan were presented as part of my solo meal. I liked all the little bites, especially the chili-spiked cucumbers, jap chae with sesame oil-dressed clear mung bean threads, and daikon kimchi. My favorite was one I'd not run into before, a pristinely fresh potato salad dressed lightly with mayonnaise and white vinegar and mixed with cubes of cucumber, carrots, and juicy sweet suprises of raw apple. [damon's comments - http://www.chowhound.com/california/boards/sanfrancisco4/messages/11338.html] The naeng myun was a big serving, presented beautifully in a large brushed steel bowl. The skein of spicy red chili sauce drenched cold buckwheat noodles was piled in the bottom. Resting upon that were individual layers of skate wing strips, cucumber strips, carrot shreds, julienned apple, and daikon stacked high and crowned with half a hard-cooked egg sprinkled with toasted sesame seeds. I needed the pair of scissors offered with the dish to cut the noodles into manageable sections as they were very resilient and spring-y and near impossible to bite through. The long strips of skate wing, cut cross-wise to the cartilage were a bit of a conundrum for me. Having heard tales of ammoniated bits of seafood being the more desireable variety, this was nothing like that and hardly challenging from a taste perspective. However, I found the texture hard to appreciate. The pieces of skate were more than a 1/4" thick and I found the flesh tough and chewy and the cartilage much stiffer and hard to chew than I found pleasant. Could I get some guidance on this? Bear Korean Restaurant 8577 Gravenstein Hwy. Cotati 707-794-9828 Mon-Sun, 11am-9:30pm Link: http://chowhound.safeshopper.com/23/cat23.htm?933 Sun May 09 18:15:24 -0700 2004 122096 0 Melanie Wong