> Korean Food top10 > Naengmyeon > Ingredients
Main ingredient of cold noodles is buckwheat, which is
presumed to have originated from the cold and barren land
around Mongolia. The grain reportedly was introduced
into our country in Goryeo dynasty.
Buckwheat is a sugar-rich grain, mainly composed of starch.
It is not glutinous, so it should be mixed with wheat flour
or other starch to be used as cold noodle.
Or kneading it with hot water has been also frequently
done as a good method to complement the weak point.
The cold noodles we normally eat today use buckwheat flour
after kneading and pressing them. The glutinous degree
and granular feeling of noodle vary according to the mixing
ratio with wheat flour or starch as well as mixing skill.
The buckwheat raised generally in Korea contains rutin,
6.3% in flower and 4.52% in leaf. Rutin has been recognized
as effective against hypertension, arterial sclerosis, ulcerous
disease, hemorrhoids, etc.
The buckwheat helps protect spirit, strengthen stomach and
cure chronic diarrhea. From the old days, buckwheat
has been used in folk remedies. However, rather than
being used directly as a medicine, buckwheat has been generally
taken as included in food therapy.
The old medical book ‘Bonchogangmok’ writes
that “Buckwheat is useful in making stomach robust,
gaining vitality, refreshing spirit and clearing away remnants
in the intestines.”