cooling

Mul Naengmyeon is the best summer food to have with its refreshingly clean broth. I have 2 different recipe broths - one with a full made from scratch beef broth and another that&#x27;s almost instant that&#x27;s ready in minutes.

Mul Naengmyeon (Korean Cold Noodle Soup)

beef shank ((or brisket))

garlic

g ginger ((1.5 x 0.25" thick slice))

water

onion

tsp Guk Ganjang (Korean Soup Soy Sauce)

tsp sea salt ((Trader Joe's))

Tbsp cucumber pickle liquid

Tbsp radish pickle liquid

Korean Cucumber (1 equals 1 cup) ((or 1/2 English or 2 Persian))

tsp sea salt

Tbsp rice vinegar

Tbsp sugar

Korean radish ((cut into thin slices, rectangular))

asian pear

60 g buckwheat naengmyeon noodles

In a pot, add beef shank, whole small onion, garlic cloves, ginger and water. On stove top, cook for about 2 hrs 30 to 40 min until fork goes in easily. For the Instant Pot - cook 35 min, manual HIGH pressure and Natural Release for 15 min and then QR to open.

Make  Beef Broth

Cut cucumbers either at an angle or into rectangles (whatever you feel like).

In a  bowl, add cucumbers, vinegar, salt, sugar and mix well. Set aside for about 10-15 minutes until cucumbers are well pickled.

For EXTRA CRUNCHY (optional- Once fully pickled, you can put the cucumbers in a fine cheesecloth and squeeze out excess liquid. Do  NOT discard the liquid. You get extra crunchy cucumber toppings this way.

Cover and refrigerate until ready to serve.

Pickle Cucumbers - (while you wait for beef to cook)

Cut about a 1-inch thick disc from radish, peel and then cut vertically so you will end up with thin strips.

In a bowl, add cut radish, vinegar, salt, sugar and mix well. Cover and refrigerate until ready to serve.

Pickle Radish -

Boil water, lower to simmer, add egg and cook for 10 minutes. Cool in cold water and peel. Then cut it in half.

Cook Hard Boiled Eggs -

Once beef is cooked from 1, let it cool for few minutes and then take out beef from the broth and put on a cutting board for a few minutes until they are cool enough to touch. Keep beef covered with while it&#x27;s cooling so beef doesn&#x27;t dry up too much.

When beef broth is cool enough to handle, strain broth through a sieve or cheesecloth into a bowl or container. Chill broth in fridge. For quicker result, make an ice bath in a sink or in a large bowl and cool broth by immersing the container (with the broth) in the ice bath. FYI - For 1.5 lb shank, you should get about 1 quart of broth.

Slice beef shank thinly against the muscle/grain. Serve at room temperature or cold from the fridge.

Remove the solidified fat bits from beef broth after it's chilled. Because shank has little fat, the amount of fat will be minimal.

Season cold broth from 7 with Guk Ganjang  (Soup Soy Sauce), sea salt and couple Tbs each of the pickling liquid from 2 and Refrigerate until serving time.

OPTIONAL - peel and cut Asian pear into thin slices.

For Dry Noodles (left in picture), usually, cook for 3-4 minutes.  For Wet Noodles (right in picture), usually, cook for 40 seconds to 1 minute.  Make sure noodles are separated before you cook.

Have an ice bath ready and transfer the cooked noodles into the ice bath. Rinse noodles by rubbing the noodles lightly between your hands.  See video. Repeat 3 times. Make individual noodle portion by swirling  and bunching them up with your hands. Place them on a sieve to continue draining. See video.

Cook Noodles - boil a pot of water and add your noodles and cook according to package directions.

Raw lamington slice

raw cashews

g desiccated coconut

g virgin coconut oil

g maple syrup

vanilla bean paste

g chocolate

Line a square baking tin (20 cm) with baking paper and set aside.

Place cashews, coconut, coconut oil, syrup and vanilla into mixing bowl and chop 15 sec/speed 8.

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 8. Transfer into prepared baking tin. Using damp hands, press mixture evenly into base of tin. Place into freezer for approx. 20 minutes to firm.

Place chocolate into mixing bowl and grate 10 sec/speed 9.

Scrape down sides of mixing bowl with spatula and melt 3 min/50°C/speed 2.

Pour chocolate over set base and spread out quickly and evenly. Sprinkle with extra coconut, then place into refrigerator for a minimum of 30 minutes, until firm. Cut into squares (makes approx. 20), then serve.

How to make Makgeolli (Korean Rice Wine) Ice Cream without an Ice Cream Machine. Creamy, slightly sweet with a perfectly velvety texture.

Makgeolli Ice Cream - No Ice Cream Machine Needed

230 ml makgeolli

g sugar

150 ml whole milk

heavy whipping cream ((or whipping cream))

Tbsp corn starch

(Trader

lemon juice

walnuts

Make Makgeolli syrup by mixing 100 ml makgeolli + 100 g sugar in a small pot.

Bring to boil and then simmer on low heat until reduced by one half.

Mix corn starch and 50 ml milk. Set aside.

In another small pot, add 130 ml of makgeolli. Bring to boil, simmer on low heat until reduced by one half. Transfer to a bowl and it cool. Should make about 65 ml.

Once syrup and reduced makgeolli are cooled, in a pot,  add 100 ml milk, makgeolli syrup (50 ml) from 1, reduced makgeolli from 3 (65ml).

Use a whisk to stir gently and mix everything together. Bring to boil. Reduce to simmer.

While simmering, stir cornstarch + milk mixture once again, then add the cornstarch + milk mixture to pot. Continue to whisk until things thicken. Turn off heat. When finished, consistency should be runny. If it seems to be too thick for some reason, add a little extra makgeolli and simmer another 30 seconds or so.

Add salt to 5, mix and let it cool.

When the ice cream base has cooled, whip the heaving cream until you get a soft peak.

Add ice cream base and lemon juice to whipped cream. Carefully mix everything together by folding everything until well mixed. Optionally add chopped nuts in this step to make a nutty ice cream.

Transfer ice cream mix to a container (something that has straight edges on the side, not a curved bowl) that is at least 5 x 5 inches or wider.&nbsp;

Cover and freeze.

After 5-6 hours, check to see if it has started to harden on top and then use a fork to scrape the top and fluff things up. Repeat 2-3 times. This way, ice cream feels more like a sorbet than a heavy ice cream.

綠豆沙 Sweet Mung Bean Soup is a delicious, refreshing and hearty Chinese dessert that can be served hot or as a chilled dessert soup. So quick and easy to make in an Instant Pot pressure cooker, this Traditional Chinese Medicine sweet soup made with green beans, tangerine peel, and other herbs requires no soaking. A bowl of this liver detoxing recipe guarantees to restore the balance in your body from eating too much heaty food and help to remove dampness!

Easy Chinese Sweet Mung Bean Soup 綠豆沙 

Cups Green Mung Beans 绿豆

Chinese mandarin peel 陳皮

rock sugar 冰糖

Cups Cold Water

Lotus Seeds 乾白蓮子

Raw Coix Seeds 生薏米

5-6 Red Dates 紅棗

Wash and rinse Chinese herbs and dry ingredients.

Soak the herbs for 20 minutes in a small bowl to remove traces of impurities. This will help remove dust and debris. Rinse and set aside in a small bowl.

Soak aged, dried tangerine peel separately in a small bowl. Take a small teaspoon once the orange peel softens and scrape off the white pith. This will remove the bitterness.

Double-stew Chinese dessert soup recipes in the Buydeem Health Beverage Maker.

It is easy to use, and you do not need to watch the water boils for long hours of cooking time.

Simply put all the main ingredients into the stew pot and fill the main kettle with 1.5 litres of water.

Turn on the stewing "dessert" function for 60 minutes or the "soup" function for 90 minutes. Both cooking times work. It depends on how "broken down" you prefer your whole mung beans to be.

Double Stew Method

Add all the ingredients into a large pot not made of stainless steel like this Perfect Pot.

Although not all Chinese herbs react with metal, it is best not to use a metal pot when making Chinese medicinal herbal soups.

Cover ingredients with cold filtered water and boil at high heat.

Once the hot water is boiling, reduce heat to low heat and continue cooking for 90 minutes.

If you prefer this sweet dessert soup to have a thicker consistency, in the end, boil it for a few minutes to emulsify and reduce a little water.

Stovetop Method

Making sweet mung bean soup instant pot is just like making adzuki beans soup. It is super easy and can be done without soaking!

Using an Instant Pot pressure cooker reduces the cooking time by half!

Pressure cooking cooks a pot of beans without soaking a fraction of the time compared to using an electric pressure cooker or a slow cooker.

In the past, so much time is used prepping and soaking the beans overnight!

The perfect way to cook this Hong Kong-style green bean soup is to pressure cook on high pressure for 45 minutes and let it naturally release pressure. The natural release will take approximately 20 minutes. If you are in a hurry, just Quick Release.

Afterwards, I like to emulsify my Chinese mung bean soup by bringing the soup to a boil using the "Soup Mode" - I find this brings out the nutty flavours of legumes better!

Instant Pot Method

Chinese people prefer a light sweet taste compared to Western desserts. Once the green bean soup is done cooking, stir in rock sugar to your desired sweetness level.

Adding Sugar and Sweeteners

Thank you for sharing so many different ways to cook this mung bean soup. Made the cooking process so east.

This sounds healthy, nutrient rich, comforting and delicious. Looking forward to making this for my family.

A dessert soup that is good for you! Very informative and always great to read about herbs and healthy foods and beverages.

Amazing! I loved having all of the tips and tricks to make this yummy soup all together in one place. Very helpful for such a tasty treat.

Love the idea of a dessert soup. The addition of tangerine is perfect.

Hearty, refreshing and delicious. This Chinese dessert soup is new to me but I can't wait to try it.

This was my first time trying Mung Beans.  They're delicious!  This was an important part of a recent liver detox.  Thanks so much for the recipe!

I love learning about new recipes and this is definitely a new one for me! I had no idea that mung beans could actually reduce body heat! I'm going to save this recipe for the summer to really enjoy its cooling effect!

Such a nice and cozy soup, perfect for this time of year!

I have never heard of it before, Sounds so amazing. It is going to be so helpful for me during the summer.  Thank you for sharing it seriously!

Thanks Nancy! I found the ingredients for this soup. Love all your authentic Chinese medicine recipes.

This was so good and I really appreciated the in depth explanation of the different herbs. I used my instant pot and it came out perfect. I have been feeling under the weather and it really helped perk me up!

this was perfect to reduce my symptoms after eating too much fried food. I love your substitutes. thanks for the listed health benefits in English! it was really helpful

We loved this recipe - it was so simple to make and had such a delicious flavour. It was a new dish for us to try, and I am so happy that we did!

This was so delicious! Thank you for sharing this recipe!

This dessert was a refreshing change, we really enjoyed the flavors. I tried it chilled, next time I will try it hot!

I love the information provided here about TCM! What an interesting and informative post. I’ll be making this as soon as I source all of the ingredients - thanks for the links, too!

Love that you included an Instant Pot option!  Doesn't get easier than that!

Such a refreshing soup! I love all the different methods you provided, especially with how easily it comes together in the instant pot.

Added in fresh lily buds to my soup as suggested. Wow! Loved it. Thanks!

Can't wait to try this soup. I just bought the ingredients on Amazon! Thanks for the inspiration.

Soup for dessert sounds delicious. I could never make this but I read through to learn about the mung beans and the herbs. Food as medicine is so interesting.

I love TCM and always enjoy reading more about it and keeping my body healthier. Thank you for your knowledge and recipes.

This tea would be a lovely way to finish a meal.

Great recipe and very thorough. I hadn't head of mung beans but now I can't wait to give it a try!

This sweet mung bean soup looks delicious.

this soup turned out so delicious! so easy to make too!

A lovely combination of flavours!  So unlike anything I’ve tried before and easy to make too.

This was just the recipe I was looking for. I had this at a friend's house and wanted to try to make this at home. Love it! Thanks!

This was such a unique and unexpected drink! Easy and delicious; definitely, a new favorite tea!

I like mung beans but haven't made soup with them yet. Your soup looks delicious!

This was so delicious! I love that you include Instant Pot instructions to make it even easier!

I love that I always find something new and undiscovered on your blog! This was one of our favourites on a cold winter day! We followed your stovetop method and it turned out amazing!

this mung bean soup turned out so delicious! perfect for a weeknight meal!

Vanilla bean marshmallows

g gelatine powder

330 g caster sugar

cornflour

Line a baking tin (18 x 26 cm) with baking paper and set aside.

Place a ceramic or glass bowl onto mixing bowl lid. Weigh gelatine powder and 140 g of the water into ceramic or glass bowl then set aside to soak (approx. 3-5 minutes).

Place sugar into mixing bowl and mill 5 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Add remaining 140 g water and heat 15 min/100°C/speed 2.

Add reserved gelatine mixture and combine 2 min/100°C/speed 2. Allow to cool in mixing bowl until the temperature falls below 50°C (approx. 45 minutes - see Tips). Once cooled, insert butterfly whisk and whip 7 min/speed 3.5.

Add vanilla and combine 10 sec/speed 3. Remove butterfly whisk.

Pour into prepared tin, cover and leave to set at room temperature (approx. 1 hour).

Once set, slice marshmallow into approx. 30 pieces. Dust with cornflour or icing sugar (optional) before serving.

Vanilla protein balls

150 g roasted unsalted cashew nuts

peanut butter

60 g LSA

g blueberries

70 g natural vanilla protein powder

Place cashews into mixing bowl and blend 10 sec/speed 6 or until finely chopped.

Add peanut butter, LSA, dried blueberries, protein powder and coconut and blend 10 sec/speed 6, until finely chopped.

Add water and blend 1 min 30 sec/speed 8 or until mixture is well combined and sticks together (if needed, blend with aid of spatula).

Place extra LSA and extra coconut onto separate small plates. Roll 1 tablespoon of mixture into a ball, then roll in extra LSA or coconut (or a mixture of both) to coat. Repeat with remaining mixture (makes approx. 24 balls). Serve immediately or transfer into a sealable container and place into refrigerator until ready to serve.

Macadamia protein balls with coconut butter

250 g desiccated coconut

coconut oil

macadamia nuts

g chia seeds

160 g pitted Medjool dates

½ tsp natural vanilla extract

Place coconut into mixing bowl and blend 30 sec/speed 8.

Scrape down sides of mixing bowl with spatula then blend for a further 15 sec/speed 8.

Add coconut oil and blend 30 sec/speed 7, until a thick liquid forms. Transfer coconut butter into a sealable container and store in a cool, dark place until ready to use. Clean and dry mixing bowl.

Coconut butter

Place macadamias and chia seeds into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

Add dates, vanilla extract and 50 g of the reserved coconut butter and combine 15 sec/speed 9.

Form mixture into small balls (approx. 24), then roll in desiccated coconut or chia seeds to coat. Place into refrigerator for 30 minutes to set. Serve immediately or transfer to a sealable container and store in refrigerator until ready to serve.

Protein balls

Orange, hazelnut and coconut balls

hazelnuts

almonds

orange

g coconut

g coconut oil

Line a plate with baking paper and set aside. Line a baking tray (20 x 30 cm) with baking paper and set aside.

Place chocolate into mixing bowl and grate 6 sec/speed 8.

Scrape down sides of mixing bowl with spatula, then melt 2 min/50°C/speed 3.

Add hazelnuts and stir 4 sec//speed , until nuts are coated in chocolate. Transfer coated hazelnuts onto lined plate, keeping each nut separate. Place into refrigerator to set (approx. 10 minutes). Clean and dry mixing bowl.

Place almonds and orange zest into mixing bowl and mill 10 sec/speed 7.

Add shredded coconut, coconut oil, maple syrup and vanilla and mix 40 sec/speed 6, until combined.

Place desiccated coconut onto a plate. Roll 2 teaspoons of coconut mixture around each chocolate-coated nut to form a ball. Roll in desiccated coconut to coat and place onto prepared baking tray. Repeat with remaining chocolate-coated nuts and mixture (makes 15 balls) and place into refrigerator until firm (approx. 30 minutes). Serve immediately.

Panna cotta

titanium strength gelatine leaves

500 g pouring (whipping) cream

250 g full cream milk

150 g caster sugar

berries

Place gelatine leaves into a ceramic or glass bowl and cover with cold water. Set aside to soak until gelatine leaves have swelled and softened (approx. 5 minutes).

Place cream, milk, caster sugar and vanilla bean paste or vanilla sugar into mixing bowl and cook 6 min/80°C/speed 3.

Squeeze water from gelatine leaves, then add squeezed gelatine leaves to mixing bowl and mix 10 sec/speed 3, or until gelatine has dissolved.

Top 12 cooling recipes from across the web

The most viewed cooling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mul Naengmyeon (Korean Cold Noodle ...

Raw lamington slice

Makgeolli Ice Cream - No Ice Cream ...

Easy Chinese Sweet Mung Bean Soup 綠...

Vanilla bean marshmallows

Vanilla protein balls

Macadamia protein balls with coconu...

Orange, hazelnut and coconut balls

Panna cotta

Traditional crème brûlée

Chocolate pudding

Garlic and herb butter

Top 12 cooling recipes from across the web

The most viewed cooling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mul Naengmyeon (Korean Cold Noodle ...

Raw lamington slice

Makgeolli Ice Cream - No Ice Cream ...

Easy Chinese Sweet Mung Bean Soup 綠...

Vanilla bean marshmallows

Vanilla protein balls

Macadamia protein balls with coconu...

Orange, hazelnut and coconut balls

Panna cotta

Traditional crème brûlée

Chocolate pudding

Garlic and herb butter

The most viewed cooling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine