감자농마 — Print Recipe — The Culinary Codex

Chewy, translucent noodles made from potato starch, a specialty of the mountainous Hamgyeong region, served in a tangy cold broth or stir-fried with vegetables and soy sauce.

Ingredients

300g potato starch noodles
500ml cold beef or vegetable broth
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sugar
1 tsp Korean mustard
1 cucumber, julienned
1 hard-boiled egg, halved
50g pickled radish, sliced
1 tbsp sesame oil
Sesame seeds
Ice cubes

Instructions

1 Cook potato starch noodles in boiling water for 3-4 minutes until chewy and translucent. Drain and rinse in ice water.
2 Season cold broth with rice vinegar, soy sauce, sugar, and mustard. Chill thoroughly.
3 Place noodles in serving bowls. Pour the cold seasoned broth over them.
4 Top with julienned cucumber, pickled radish, and halved hard-boiled egg.
5 Add ice cubes to keep the dish cold. Drizzle with sesame oil and sprinkle sesame seeds.
6 Serve immediately with extra vinegar and mustard on the side.

Did You Know?

The Hamgyeong region's abundant potato harvests inspired the creation of potato starch noodles, which became so beloved they rivaled Pyongyang's famous buckwheat naengmyeon.