4.099 Mu Kimchi

Cycle 4 – Item 99

14 (Sun) April 2013

Mu Kimchi

3.5

at Goeup Okcheon Naengmyeon

-Goeup, Okcheon, Yangpyeong, Gyeonggi, Republic of Korea-

with DJ and Dad

Dropped by the cabin to check progress on landscaping.

The dish doesn’t have a name.  It’s not really a recognized dish in general Korean cuisine.  It can only be had at the naeng myeon restaurants in Okcheon, where every establishment in the neighborhood serves it and only it as a side dish.  It consists of pickled radish (mu) – the kind derived from Japanese pickled takuan but more commonly associated here with cheap Chinese food – which is secondarily dressed with sugar, vinegar, red chili powder and/or paste.  The result is sweet/sour/spicy and chewy/crunchy, a taste/texture combination that pairs perfectly with the area’s signature wanja and pyeonyuk, as well as the naeng myeon.  Staff and customers sometimes refer to it casually as “kimchi” (even thought it’s technically not).  Whenever I stop by for a meal, I always get some of it to go.

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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