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Jun 20, 2007 03:14 PM

Where can I find chilled Korean noodle dishes?

I'm seeing some recommendations for a Korean chilled noodle dish called "neang myun (sp?)" on the hiyashi-chuka threads. I'm intrigued. I'd like to know more about different renditions and where I can try some in Manhattan. SilverJay needs to spread his wings and fly to places he's never been...

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  1. You can find lots of places on the 32nd Street between B'way and 5th Avenue, of course. Shila and Gam Mee Ok are my favorite places on the block, but Gam Mee Ok might not serve naeng myun. I know Shila has it because I just had it the other day :)

    1. Last year, I enjoyed You-Chun (aka "Memories in Seoul") on 36 St. just west of 5th Av. I guess it's getting to be time to try it again.

      11 Replies
      1. re: Pan

        The cold arrowroot noodles, spicy sauce and raw fish, served in a chilled silver metal bowl, at You-Chun ...
        give your waitress the nod when she gestures with poised scissors; she'll give these noodles, which have amazing elastic and tensile qualities, a few deft snips.
        I checked this place out for lunch two weeks ago and enjoyed my meal; though I have no sound basis for comparison.

          1. re: Silverjay

            This dish was simply listed on the lunch menu as "cold arrowroot noodles, spicy sauce and raw fish".
            Since I cannot read or speak Korean, communicating with my affable waitress was somewhat limited.
            The sauce ladened "white" fish plays a supporting role, offering flavor accent and textural counterpoint to the noodles.

            1. re: TheDescendedLefticleOfAramis

              I would guess that it's fluke. "Hwe" is raw fish, and when my parents say it, they refer to fluke. I don't know if that's standard or just one type.

            2. re: Silverjay

              that fish is marinated skate; the cartilage is deliciously crunchy.

              1. re: bigjeff

                But You-Chun has closed since 2007.

                1. re: Pan

                  the fish ID was just general info; still on the hunt since you-chun closed; hence my reviving this thread below:


                  any thoughts? please respond there.

            3. re: TheDescendedLefticleOfAramis

              The scissors sound like a great idea, I'll have to ask next time. Sometimes they'll even throw ice cubes right in the bowl to keep everyting cold.

              But is there any way of preventing the noodles from forming a hug meassive clump? Maybe I could wrap my mind around this dish if it didn't turn into some kind of sculpture. As is, I'm not sure what the appeal is.

              1. re: Steve

                Hmm, maybe that place's naeng myun was just crappy - it shouldn't be in a lump like that at all.

                1. re: Steve

                  Did you mix the sauce and the noodles before eating? I'm assuming it's guk-soo or naeng myun you ate, but it either case if you don't mix the sauce well with the noodles they will eventually clump.

                  1. re: polimorfos

                    Yeah, I mix everything together. I've had this twice, different places, same result. Maybe I don't mix it thoroughly enough, though? Or maybe they are using 'crappy' noodles as janethepain suggests. It is definitely naengmyun I am ordering.

            4. Dae Dong specializes in naeng myun, it's one of the best places in K-town to get it.

              1. Just had some bibim naengmyun at Gama on St. Mark's the other day. Passable, but still a bit disappointing. Since Daedong has now closed and You-chun has been gone since 2007, does anyone have any more recommendations for good mul naengmyun (broth) or bibim naengmyun (spicy, no broth) in Manhattan?

                3 Replies
                1. re: baobao

                  had the hwe-naeng-myun at shilla yesterday; it was okay. the noodles a bit clumpy but that's maybe cuz I didn't stir it very well; the noodles were almost too thin but, pretty good; they also had a separate naeng-myun that used the dark arrowroot noodles (like you-chun) but didn't have that with the marinated fish. not outstanding, but not bad. on the hunt! just got tired of going to kang suh for the same dish.

                  1. re: bigjeff

                    ALL naeng myun noodle will clump if not quickly and thoroughly coated with sauce or put into broth. If it's overcooked and mushy, that's another question...

                    1. re: polimorfos

                      ya it's say . . . 20 seconds overcooked. and really skinny, too skinny.