[Sanbangsikdang] Wheat Cold Noodle (550g)
[Sanbangsikdang] Wheat Cold Noodle (550g)
[Sanbangsikdang] Wheat Cold Noodle (550g)
[Sanbangsikdang] Wheat Cold Noodle (550g)
[Sanbangsikdang] Wheat Cold Noodle (550g)
[Sanbangsikdang] Wheat Cold Noodle (550g)
Kaviar

[Sanbangsikdang] Wheat Cold Noodle (550g)

Regular price $45.00 $0.00 Unit price per

Introduction:

In Daejeong-eup, Seogwipo-si, Jeju-do, there is a famous ‘noodles restaurant’ that is known to all Jeju residents and recommended by many locals as a local restaurant.

This restaurant, which has been operating in Seogwipo for decades from 1971 to now, has captivated many people's taste buds by introducing a combination of Jeju-style 'cold wheat noodle', which he developed himself, and light beef broth.

‘Jeju Sanbangsikdang,’ a traditional noodle restaurant that is now loved by not only Jeju islanders but also noodle lovers across the country.

Have you ever heard of the term ‘bae-ji-geun”? It is a Jeju dialect meaning that it is deep yet has a heavy and savory taste. It is often used to express delicious Jeju food.

Wheat naengmyeon served at Sanbangsikdang is a food that fits the word ‘bae-ji-geun’. Unlike 'wheat noodle' in Busan that many people know, the Jeju-style wheat noodle developed by CEO Kim Jong-il is thicker and more chewy.

Enjoy the ' bae-ji-geun taste of wheat noodle from Jeju Sanbangsikdang, which has developed into a deeper taste with its 50-year history.

  • Raw wheat noodles with a chewy texture made with the know-how of wild sugar
  • The biggest attraction of wild sugar wheat naengmyeon is the refreshing and clean anchovy broth that has been boiled for a long time.
  • Seasoning sauce & pickled radish to add spicy and sour rich taste to the clean taste of wheat naengmyeon

        Ingredients:

        Sauce: Sanbang Sikdang seasoning base [mixed soy sauce {acid decomposed soy sauce (skim soy sauce: foreign/Indian, American, Chinese)} red pepper powder (China), sugar, L-sodium L-glutamate (flavor enhancer), sesame oil], sugar, fermented vinegar [ Alcohol, apple concentrate (apple: made in Korea), fermented nutrients, synthetic flavor (apple essence)], purified water, starch syrup, sesame oil [sesame powder (foreign: Myanmar, Vietnam, China)], etc.
        Pickled radish: Pickled radish 60% [radish 98% (Korea), sun salt (Australia)], other fructose, purified water, fermented vinegar (brown rice: foreign), sugar, citric acid
        Broth: Purified water, sugar, brewed soy sauce [skimmed soybean {foreign (India, US, Chinese)}, wheat (US)], sauce [lemon vinegar {lemon concentrated juice (Israel)}, refined salt (Korea)], refined Salt (Korea), kelp extract, seasoned broth base #L-8, sodium glutamate (flavor enhancer), glacial acetic acid

        Noodle: wheat flour 72.4% (wheat: Australian), purified water, alcohol, modified starch, refined salt (made in Korea), mixed preparation (sodium bicarbonate, sodium carbonate, potato starch, potassium carbonate, gardenia yellow, xanthan gum, sodium pyrophosphate) ,Gardenia yellow

        *Keep in the freezer under -18c

        How to cook:

        1. Thaw under running water (within 1 hour) or refrigerate the day before defrosting.
        2. Boil raw noodles in 1,500ml of boiling water for 4 minutes and rinse thoroughly to remove as much water as possible.
        3. Put the boiled noodles in a bowl, and add the thawed broth [cool enough to not get any ice], pickled radish and seasoning sauce.

        *For pickled vegetables, add all the broth, and adjust the seasoning sauce according to your taste.
        Tip. In addition, prepare boiled eggs, cucumber vegetables, etc. to enjoy more heartily.

         

        Details
        제주도 서귀포시 대정읍, 이곳에 제주도민이라면 누구나 알고 있는, 많은 현지인들이 로컬 맛집으로 추천하는 유명한 ‘면집’이 하나 있습니다.

        무려 1971년부터 지금까지, 수십 년 동안 서귀포시를 지키며 영업을 해 온 이곳은 직접 개발한 제주식 ‘밀냉면’과 담백한 수육의 조합을 선보이며 많은 사람들의 입맛을 사로잡았는데요.

        이제는 제주도 사람들을 넘어 전국 면 애호가들의 사랑을 받고 있는 전통의 면 맛집, 바로 밀냉면 전문점 ‘제주 산방식당’입니다.

        ‘베지근’하다 라는 말 들어보셨나요? 깊이가 있으면서도 묵직하고 감칠맛이 난다는 뜻의 제주도 방언인데 맛있는 제주도 음식을 표현할 때 많이 사용되곤 합니다.

        산방식당에서 선보이는 밀냉면은 이 ‘베지근하다’라는 말이 딱 어울리는 음식입니다. 많은 사람들이 알고 있는 부산의 ‘밀면’과 다르게 김정일 대표가 개발한 제주도식 밀냉면은 면발이 조금 더 굵어 더욱 쫄깃하면서도 멸치 육수를 사용해 덜 자극적이지만 깊은 맛이 일품인, 먹고 나면 나중에 또 생각나는 면요리인 것이죠.

        50여년의 역사와 함께 더욱 깊은 맛으로 발전한 제주 산방식당의 밀냉면, 그 ‘베지근’한 맛을 이제 보따리에서 만나보세요.

        Features
        1. 산방식당의 노하우로 만들어져 쫄깃쫄깃한 식감이 일품인 생밀면
        2. 산방식당 밀냉면의 가장 큰 매력, 오랜시간 끓여내 개운하면서도 깔끔한 멸치육수
        3. 밀냉면의 깔끔한 맛에 매콤새콤 풍성한 맛을 더해주는 양념장 & 절임무

        How to Cook
        Step.1
        흐르는 물에 해동(1시간 이내) 하거나, 하루 전 냉장 해동 해 주세요.
        Step.2
        생면을 끓는 물 1,500ml에서 4분간 삶아 충분히 헹구어 물기를 최대한 제거해 주세요.
        Step.3
        삶아진 면을 그릇에 담고, 해동된 육수 [살얼음이 끼지 않는 차가운 정도], 초절임무와 양념장을 넣어 드세요.
        -초절임무는 국물까지 다 넣어주시고, 동봉된 양념장은 기호에 따라 조절해 넣어 드세요.
        Tip. 추가로 삶은 계란, 오이채 등을 준비해 더욱 푸짐하게 즐겨보세요.


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