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overbearing heat press in WA

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Recently, Korean and Korean-American ES chefs have been putting new spins on tra- JAM ditional cold noodle dishes. At Hanjan in New York, chef Hooni Kim makes an excep- tional mul , a dish of buck- on hand. Today, she and her husband and CHILL FACTOR wheat or sweet--starch co-chef, Johnny Clark, bring acidity to the From above: Mul served in a frozen that’s more dish by way of kimchi juice and citrus, and naengmyeon; granita than soup. He keeps the ingredi- top it with a chopped-up deviled egg. “I al- cold ents classic while bringing some cheffy ways felt like the impression of the dish noodles with smarts to the preparation. “It’s one of the should be fresh and super flavorful,” said lettuces, few dishes that people will wait for in Ko- Ms. Kim. “This is not a delicate dish. These radishes and rea,” said Mr. Kim. Timing is crucial when are big flavors.” deviled egg. it comes to adding each ingredient. “I be- At the other end of the flavor spectrum, lieve there’s a specific time when all the kong-guksu— typically buckwheat noodles flavor can come out of the piece of meat in a cold, mild soy-milk soup—appears on or the bone,” said Mr. Kim. Korean menus during the summer months, Following the lead of naengmyeon cooks too, but only when the temperature out- in Seoul, he adds Sprite or 7UP to the side rises high enough. (I learned this the stock just before freezing. “Every Korean hard way on my last trip to as I naengmyeon place that’s been around for searched in vain for a bowl.) At Baroo in more than 50 years uses Chilsung soda,” , chef Kwang Uh has worked a ’s 7UP equivalent, he said. A few variations. good bowl of mul naengmyeon stays cold “Kong-guksu is moresubtle and elegant from beginning to end. “It’s important to than naengmyeon,” he said, adding that the keep that slush,” said Mr. Kim. dish possesses a“zenvibe” in itsutter sim- Bibim naengmyeon is a spicy variation plicity.Inhis version, he flavorsthe noodles with less broth that gets mixed together with dehydratedroasted (fer- right before serving. At Parachute in Chi- mented soybean paste) and garnishes the cago, chef Beverly Kim creates a hybrid of dish with apeanut and pine-nut brittle. mul naengmyeon and bibim naengmyeon While these chefs make their own noo- that borders on salad-ish. “It’s a great way dles, good arrowroot, sweet-potato-starch to utilize a lot of fresh produce,” said Ms. or buckwheat noodles can be found in any Kim. “It’s almost equal parts noodles and Asian . And, thankfully, the because it’s a celebration of soup bases for these dishes can be made summer. I wanted it to be refreshing and well ahead, so the next time the tempera- really satisfying.” A second-generation Ko- ture surges, you’ll have them on hand, rean-American who grew up in , ready to come to the rescue. Ms. Kim remembers bibim naengmyeon as a quick summer dish her mother would Find more Korean cold noodle recipes at whip up with whatever ingredients were wsj.com/food. STANDUP FORUSALL

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If you’re interested in exploringnew treatment options that may also lightthe path to better treatments for other patients, Kong­guksu (Cold 1. In a large pot, combine bers with 1/ teaspoon sea 2 aclinical trial may be the rightoptionfor you. Soy­Milk Noodle drained soybeans with salt. Set aside and let sit at Soup) enough cold water to cover least 20 minutes. Mean- Speak with your doctor and visit by a couple inches. Bring to while, in a small bowl, whisk StandUpToCancer.org/ClinicalTrials Active Time: 20 minutes a boil over medium-high together Bragg Liquid to learn more. Total Time: 9 hours (in- heat. Reduce heat slightly to Aminos, lemon juice, cludes soaking) Serves: 4 maintain an aggressive sim- and honey. Once cucumbers mer and cook, stirring occa- have finished sitting, gently 1 cup dried soybeans, sionally, until soybeans have squeeze to wring out any preferably organic, softened slightly but still re- remaining liquid and return soaked overnight and tain some bite, 6-9 minutes. to bowl (if cucumbers taste drained Drain soybeans and rinse too salty, rinse and drain, 6 cups water under cold running water. squeezing out remaining liq- 1 /2 teaspoon sea salt, plus While water is still running, uid). Pour Bragg Liquid more to taste use your fingers to shell the Aminos mixture over cu- 1 cup toasted pine nuts beans. Discard shells. cumbers and toss to com- 1 English cucumber, peeled, 2. Makesoy milk:Ina bine. seeded, halved blender,combine soybeans,6 4. Bring a large pot of lengthwise and thinly cups waterand half the pine salted water to a boil. Add sliced nuts. Blend at medium noodles and cook according Sonequa Martin-Green, 1/ tablespoon Bragg Liquid speed until smooth and to package instructions. 2 SU2C Ambassador Aminos slightly thickened, about 2 Drain noodles and rinse un- 1 1/2 tablespoons fresh lemon minutes.Seasonwith salt to der cold water. Toss lightly juice taste.Use afine-mesh sieve to shake out any excess wa- Photo Credit: Matt Sayles Stand Up To Cancer is adivision of the 2-inch piece ginger, peeled to strain soymilk,pushing ter. To serve, divide Entertainment IndustryFoundation, and grated on solids to extract as much and noodles among four a501(c)(3) charitable organization. 2 teaspoons honey liquid as possible.(You bowls. Top with pickled cu- 12 ounces dried somen should have about 6cups.) cumbers, remaining pine (thin wheat noodles) or Transfersoy milk to an air- nuts, fresh mint leaves and buckwheat noodles tightcontainer and chill at a sprinkle of black sesame 1 /2 cup mint leaves least30minutes.(Soymilk seeds. Mix together noodles Toasted black sesame canbemade up to 2days and soup before eating. Sea- seeds, for garnish ahead and kept in an airtight son with to taste, Soy sauce, to finish container in the refrigerator.) if desired. (optional) 3. Pickle cucumbers: In a —Adapted from Kwang Uh medium bowl, toss cucum- of Baroo, Los Angeles