Tangaek — Decoctions · Grains
麪 Myeon (면)
Myeon is buckwheat flour, the meal ground from buckwheat groats. Makguksu noodles, naengmyeon, buckwheat jelly, and thin buckwheat crepes all start here. The Donguibogam lists it in the grain section under the old Korean name momil garu and handles the buckwheat leaf alongside it as a green.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1
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能發起諸瘡, 可煮食之. 《直指》
It can bring sores to the surface, and may be boiled and eaten. 《Jikji (直指)》
HomiclubMyeon here means flour ground from buckwheat. Makguksu, naengmyeon, buckwheat jelly, and thin crepes all come from it; having little gluten, it is often mixed with wheat flour or starch to bind the dough.
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俗謂一年沈滯積在腸胃間, 食此麥, 乃消去. 《食物》
It is commonly said that whatever has settled and accumulated between the intestines and stomach over a year will dissolve away once this grain is eaten. 《Singmul (食物)》
Grains — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub