Buckwheat Noodles with Seasoning
Goldongmyeon (Kor. 골동면, Chin. 骨董麵) is the name of a dish that consists of buckwheat noodles topped with slices of meat and vegetables and is eaten with a spicy sauce. The word goldong (Kor. 골동, Chin. 骨董) means a variety of ingredients that are mixed together. The seasoning originally was soy sauce-based, but today it is customary to make it from red pepper paste. Goldongmyeon is part of the culinary tradition of cold noodles, or naengmyeon (Kor. 냉면, Chin. 冷麵), popularly eaten in winter (particularly in northern Korea), and is essentially the same as a spicy noodle dish served without broth, known as bibimmyeon (Kor. 비빔면) or bibim guksu (Kor. 비빔국수). In the “Dongguk Sesigi” (Kor. 동국세시기, Chin. 東國歲時記, A Record of Seasonal Customs in Korea, 1849), goldongmyeon is described as a buckwheat noodle dish garnished with sweet potato noodles, slices of pears, chestnuts, beef and pork, and a seasoning made of sesame oil and soy sauce; it is consumed during the eleventh lunar month.
As with goldongban (Kor. 골동반, Chin. 骨董飯, goldong rice mixed with vegetables), goldongmyeon is a nutritious dish made from a large variety of ingredients, including seasonal vegetables and mushrooms, meat and seafood.