Gangwon-do has a variety of characteristics, such as poor land, mountains, and low temperatures, so its crops and food are slightly different from those of other regions.
In particular, the Yeongseo region, located west of the Taebaek Mountains and centered around the coastal villages of the Gwandong region, has been planting and harvesting corn, potatoes, and buckwheat.
This time, we will learn about the meaning of Kottungchigi Noodles and Olgaengi Noodles from Jeongseon Traditional Market, famous for Auraji and Arirang.
<Kotdeungchigi Noodles>
As seen in Kim Yu-jeong's novel When Buckwheat Flowers Bloom, buckwheat noodles are famous in Bongpyeong, Pyeongchang.
This is probably because they grow well even in poor land and are a food that makes you feel full due to their high starch content. Potatoes are also like that.
Sweet potatoes, a relief crop, are said to have been brought by Joseon Dynasty envoy Jo Eom when he went to Japan, but potatoes are said to have been brought about 60 years later, and are not well known.
Jeongseon is located in the center of Gangwon-do, so it is not easy to access.
You can go there from Jecheon, Chungcheongbuk-do via Yeongwol, or get off at Pyeongchang on the Yeongdong Expressway.
When you go to Jeongseon Oil Market (Arirang Market), you must eat the food with the affectionate name of Kotdeungchigi noodles.
These noodles are made of buckwheat, and they are chewy and elastic enough to hit the bridge of your nose when you suck on them once, so they are called Kotdeungchigi noodles because they are made of buckwheat, so they break easily compared to wheat flour or glutinous rice flour.
Makguksu, which is served with Chuncheon Dakgalbi, is also made with this buckwheat, and the broth is made by dissolving soybean paste and boiling anchovies, and boiling buckwheat noodles ground with the inner skin, and using pumpkin sprouts as a topping.
It is amazing that the noodles are chewy despite the strong buckwheat flavor and high buckwheat content.
In contrast, tadpole noodles or olgaengi noodles are made with corn starch.
General noodles go through a process of mixing and kneading, then putting them in a mold and forming them, but these olgaengi noodles also have little starch, so they do not stick together and cannot be stretched out long.
The method of making them is to grind dried corn on a millstone, then strain the husks through a strainer, and boil the bean paste in a pot while stirring it like starch. When it becomes thick, it is poured into a bowl with many holes and the noodles are made by catching them in cold water.
The main ingredients of noodles are water, salt, and wheat flour, and vegetables such as spinach or pumpkin are added to give it color, but these three are the main ingredients.
However, the taste is slightly different depending on the production area, and I think it ultimately depends on the taste of the water used as the mixing water, the effect of the dough used to express the density, and the drying method.
The noodles are not long like other noodles, but short and blunt like tadpoles, so it is named after them. It is eaten a lot in mountainous areas of Gangwon-do and Chungcheongbuk-do, and depending on the viscosity, it is somewhere between noodles and sujebi.
This food, which can be gently slurped with a spoon instead of chopsticks in anchovy broth, is even more appetizing because it has fresh kimchi and seaweed, and this food, which has a smooth savory taste and a savory flavor, is also great as a summer special.
https://chadol51.blogspot.com/2025/02/noodles-that-appear-at-banquets.html
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Thanks a lot