Added: Rani Burlingame - Date: 02.11.2021 21:28 - Views: 46976 - Clicks: 9564
Earlier, he was up on the roof trying to repair the vent hoods Sam is the owner and handyman of the restaurantbut it started raining so the fix will have to wait. Sam has a scorned looked on his face as he glances out the window.
Naengmyeon is a seasonal dish for the older generation, best when eaten in the thick of summer heat. Back home in Hamhung, North Korea where the restaurant gets its namesakea lot of cold noodle restaurants close in the winter.
Not here in Los Angeles, where Oh serves both Hamhung-style naengmyeon bibim-naengmyeon and Pyongyang-style mul-naengmyeon year-round. Everything about Ham Hung is a throwback. Even the extruder Sam uses to make his noodles was built in the same year Ham Hung opened. The one at Ham Hung, however, includes a vat that holds 50 gallons of water, which Sam tells me is about double the size of any other extruder reservoir in the city.
That means the restaurant has the capacity Hot and hung Los Angeles California handle a tremendous of orders, although those days have passed. The extruder, now over 30 years old, is elegant yet massive, operating on hydraulic oil like a meat grinder in a butcher shop. The stainless-steel shines bright because it has been cared for, kept in pristine condition like a relic in a church. It takes up one entire corner of an already cramped kitchen space. As Sam feeds the potato starch dough through the machine, the noodles spill directly into near-boiling water.
Most days, the massive vat only has to boil single orders of naengmyeon at a time. After about 10 seconds of whisking around the noodles with a fine mesh sieve, Oh immediately pulls them out and shocks them in an ice bath before placing into a stainless steel bowl. The entire process, from extruder to water to bowl, takes just under 2 minutes. Looking around the restaurant, naengmyeon seems to be a hard sell to the traditional American palate. The Pyongyang style consists of buckwheat noodles served in an icy broth made of brisket and dongchimia thin pickling liquid.
Sam uses a secret recipe for his own dadaeki, and it tastes unctuous and tangy. This combination creates maximum elasticity, making the noodles undeniably resilient and delightfully chewy. Sam says the dish is often an accessory to Korean menus in Los Angeles, not a specific focus. Plenty of restaurants are content with using frozen noodles instead of going through some arduous process of making the dough process and purchasing expensive, bulky machinery. The restaurant bends over backwards to serve a brilliant, yet underappreciated dish. When Sam took over the restaurant from his parents in Hot and hung Los Angeles California, they beat it into his brain to stay traditional.
Why do I go through this? Sam relies on the older Korean generations, a generation that has a specific craving for cold noodles, and a generation that Sam says is dying off. Sam serves galbitang beef short rip soup and kimchi stew with pork belly to cater to the winter crowds. Currently, he supplies the Netflix offices with chicken and pork bulgogi a few times a week through a new catering service called Eat Club.
Bibim and mul naengmyeon at Ham Hung. Loading comments Thanks for ing up!
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