Cycle 13 – Item 231

24 (Wed) June 2022

“Husik” Mul Naeng Myeon

2.5

at Cheonnyeon Galbi

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

In keeping with the Korean practice of completing a fancy meal with a starchy dish of some sort – the idea being to enjoy the pricey goodies first, then fill in whatever room is left with cheap staples – naeng myeon is often the go-to closer at the end of a Korean BBQ feast.  Either mul or bibim versions are usually available, though (I’ve always felt that) the chilled broth-based mul nae myeon would seem more appropriate as both a filler and a refreshing palate cleanser.  At some restaurants, it’s referred to as “husik” naeng myeon – derived from the Chinese root characters for “after (hu)” + “meal /food/eat (sik)” – referring to anything eaten at the end of a meal, usually dessert (personally, I would eat MNM over ice cream any day).

Here, the mul naeng myeon is okay.  4,000 won for the “husik” half-portion (full portion is 8,000 won).

Now that I don’t (really) eat meat, my options at Korean BBQ restaurants are mostly limited to starches, as well as sides (see for example 13.168 Gyeran Jjim).

Generally, ordering rice at the start of a Korean BBQ meal would be regarded as somewhat peculiar.  The server would likely do a double-take, frown, and ask, “Rice? You mean, like now?”  Exceptions would be to feed a young child, or for foreigners, or at lunch time (to save time).

 (See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

(See also BOOZE)