In this episode of How-To, Danny Bowien and Angela Dimayuga of Mission Chinese Food make naengmyeon, or cold buckwheat …
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How-To: Make Cold Buckwheat Noodles with Mission Chinese Food
In this episode of How-To, Danny Bowien and Angela Dimayuga of Mission Chinese Food make naengmyeon, or cold buckwheat …
Check on YouTube
Ooh can you do one where these two and the guy from win son teach us how to abuse staff?
wow probably one of the most unique amazing recipes vids ive seen
Buckwheat noodles, especially high concentration ones, have great flavour & aroma, BUT they become mushy really quickly and don't have that aldente bite of something like pasta. Just keep that in mind.
All you morons whining about cold noodles, there are entire traditions and constructs of flavor that your narrow mind and palate can't even imagine. Welcome to the world outside of whatever western, geographical location you're from. I've always found cold noodles in any cuisine to be exceptionally good.
Lololol this is going to tickle me silly. Naengmyeon is Korean 404. Let's see how these hipsters do this….
Making korean buckwheat noodles with mission… chinese… food.
Dimayuga allowed the abuse by her right hand man Quynh Le at Mission Chinese to continue even after being notified several times by her team. Couldnt believe how she presented this equality in the kitchen industry persona for years… more info on recently Grub Street article, spread the word
Her shirt is so cool!
"It has really nice Anus smell…"
This looks absolutely disgusting
They didn't make noodles… 🙁
gotta wash the noodles after boil so they dont get chewy
used the handle part of the pestle 😳
No pickled reddish and mustard oil? Or pears
Dudes face at tasting said it all… shite awful!
I would love to hop in a big bowl of noodles with this lovely creature anytime. Great lady!
LOl bit of a jew on this one munchie, how to make cold buckweat noodles… you didnt make any noodles lol. just prepared a meal.. lol
lol wears gloves LOL!
lol dijon mustard spicy… lol
Who found that appetizing??? Noodles and ice?? With leaves and flowers?…….no. when your noodle dish looks like a "coke slushy" you went from hispter to douchy.
So weird…acting like 냉면 is Chinese food, and then eating it with a fork. Who eats naengmyeon with a fork?!?
Preserved egg sounds good af
I remember him being a lot douchier in older vids lol
anyone else count how many times they said umami?
leave out the kombu wtf. or use a 2 inch square at most.
Boiling stock just makes it cloudy.
A delicious hipster recipe for people who do not need to go to work or who get paid to cook or both.
He sounds like joji
Beautiful Anus flavor
I think the idea of putting a twist to nengmyun is pretty cool but…there's way too much stuff going on in there. What makes the original great is that it's super fast and the simple flavour combination of gentle salty beefy-ness, mustardy sweet and tang with aroma of buckwheat just binds really well as a whole. No ingredients are competing on another, it's just one, whole complimentary flavour. But things like sesame leaves are super strong. You usually use this when another strong flavour needs to be balanced. Ok fine, I haven't tasted this particular recipe but just by looking at the ingredients, there's way too much ingredients that will only create confusion. Also, with nengmyun, always use the beef you boiled to make the beef stock. Nothing better than that.
man she looks tired
not so sure about the all the ice.. takes away from drinking the broth. I'll try it one day
quit doing coke
thats a cool take on it
냉면!
Is it just me or is he using the pestle the wrong side down
this is so shameful…they can't even pronounce the dishes name. I don't understand why you add all that shit…and why would you take out the broth…and why would you cut the noodles beforehand…everyone thinks it's OK because it's two clueless Asians bastardizing a dish. if it was a white person, this would have been like the pho scandal this year.
so embarrassing
She could cure eggs under those eggbags
That Chili paste with peach, yummm I wana try.
this looks absolutely fucking delicious
Danny repping Terrible Records he probably likes Dev Hynes but who doesn't.
i think this girl Angela Dimayuga is from Philippines
Peach sambal base?? I'd use just molasses..
Why would you ding-dongs release this video in the middle of WINTER?
The pronunciation of "Liangmian" has already became to neangmyeon?
Never trust a skinny chef
There's a reason to cut at table side. At table side, the eater can decide whether to cut the noodles. Traditionalists will NEVER cut the noodle because the lengthy noodle symbolise longevity.