naengmyeon

Homemade Mul Naengmyeon (Korean Cold Noodle Soup) Recipe

Mul Naengmyeon (Korean Cold Noodle Soup)

200 g dried naengmyeon noodles ((Korean buckwheat noodles)(7 ounce))

pear

g pickled radish (or dongchimi radish, thinly sliced (*see note above) (1.4 ounces))

g cucumber, (, julienned (1.4 ounces))

sesame seeds (,

mustard paste ((optional))

white vinegar (or apple cider vinegar (optional))

water

g beef brisket ((5.3 ounces))

onion (, peeled (0.7 ounces))

onion

black pepper

dongchimi brine ((radish water kimchi brine))

Tbsp white vinegar apple cider vinegar)

Tbsp sugar ((fine))

tsp fine sea salt

tsp yellow mustard powder

Soak the brisket in a bowl of water and set aside for 10 mins to draw the blood out. Drain the water away. Add the water (4 cups), brisket, onion, green onion and black pepper into a medium pot. Cover with the lid and boil it over high heat. Skim off any scum that forms.Once the water starts rapidly boiling, reduce the heat to medium low. Simmer it until the brisket is tender and cooked. (Normally, I boil them about 1 hour, in total.) Strain the broth and cool it down for 30 mins. (This should result in about 3 cups of broth.)Take out the meat onto a plate and cool it down until safe to touch. Cut any stringy fat off the meat and thinly slice it.

Combine the beef stock (from step 1) and the dongchimi brine into a bowl / container. Add the vinegar, pear juice, sugar, salt and mustard powder to season the naengmyeon broth. Stir to mix. (Depending on your dongchimi brine and also your taste preference, you may want to adjust the quantity of these ingredients.)Cover the bowl / container and put it into the freezer and lightly freeze it (3-4 hrs). Alternatively, you can freeze it overnight and defrost in the fridge or at room temperature (if winter) until the broth is icy cold and slightly slushy when served with the noodles. If necessary, you can shave off the ice using a fork.

Boil the noodles following the package instruction. The noodles should be cooked well and the texture should be bouncy. Drain the water away and rinse the noodles under cold running water a couple of times to cool them down. If you desire, you can add some ice blocks while cooling the noodles down.Drain the water quickly and portion the noodles for serving. Place a mound of noodles into a serving bowl.

Pour the chilled naengmyeon broth over the noodles. Top it up with sliced beef, pickled radish, cucumber, pear and egg. Sprinkle some toasted sesame seeds. Serve immediately. For an extra zingy taste, you can add a little bit of mustard paste and vinegar into your soup.

Bibim Naengmyeon <br>(Korean Spicy Cold Noodles)

cucumber (120 grams)

4.2 oz (120 grams) Korean radish (or daikon) (optional)

3.5 oz (100 grams) thinly sliced beef for hot pot

Korean pear (or Asian/Nashi pear, red apple), to garnish

packs naengmyeon noodles (300 grams) (or somyeon noodles)

eggs,

Generous pinch of toasted sesame seeds, to garnish

(240 milliliters) white vinegar

tbsp sugar

salt

mustard

(960 milliliters) water

beef stock powder (dasida)

tsp sugar

soy sauce

Korean pear (or Asian/Nashi pear, red apple) (140 grams)

yellow onion (70 grams)

green onions (30 grams)

garlic

Korean chili paste (gochujang)

Korean chili pepper powder/flakes (gochugaru)

tbsp white vinegar

tbsp toasted sesame oil

Cut the cucumber in half lengthwise. Thinly slice it on an angle. Cut the same amount of radish into 2.5 x 1-inch (6 x 2cm) strips. (If you can't get Korean radish, just go with pickled cucumber.)

To make a pickling liquid, in a small container, add 1 cup (240ml) of white vinegar along with the sugar and salt. Mix thoroughly until the sugar is completely dissolved.  (Optionally, if you want to  add some spicy kick to it, add 1 teaspoon of yellow hot mustard.)

Pour the liquid over the vegetables and toss together. Cover and place it in the fridge for at least 15 minutes.

Pickle Vegetables

Fill your pot with 4 cups (960ml) of water. Bring it to a boil. Add the beef. cook for 1 minute or until no longer pink. Take them out and let cool completely. (If you’re not a big fan of boiled meat, you can get some chadolbagi (thinly sliced beef brisket) and just pan fry it. That will be a good topping, too.)

Skim off the impurities from the top. Reduce the heat to medium-low. Add the Korean beef stock powder, sugar and soy sauce. Simmer for 3 minutes. Cool it down completely and keep it in the fridge to make it cold. (If this still sounds like a hassle, you can totally use a store-bought naengmyeon broth.)

Slice some pear (or red apple) for garnish.

Prepare Toppings u0026 Broth

To a blender, add the roughly chopped pear, onion, green onions, garlic cloves and water. Blend until smooth. Pour that mixture into a mixing bowl.

Add the Korean chili paste, sugar, soy sauce, Korean chili pepper powder/flakes, vinegar, Korean beef stock powder and sesame oil. Give it a good mix. (Optionally, keep it in the fridge for 2 days. It will develop the flavors and taste like the one made by a naengmyeon master.)

Make Sauce

Bring a pot of water to a boil. (Make sure there's enough water in it. ) Once it comes to a boil, add the noodles and cook according to the package instructions. Don't overcook the noodles.

Rinse under cold water. (To enjoy more chewy, bouncy and cold noodles, add some ice there.) Drain well.

Cook Noodles

Add 1/4 cup (60ml) of broth to each bowl. Place the noodles in there. Pour 1/2 cup (120ml) of the spicy sauce over the noodles.

Top with some pear, radish, cucumber, beef, and hard-boiled egg. Sprinkle with sesame seeds. Serve with cold broth on the side. Enjoy!

Assemble

Korean cold noodles, or naengmyeon, is a refreshing dish featuring long, chewy noodles made from buckwheat or sweet potato starch, served in an icy broth. This dish is typically garnished with slices of cucumber, radish, pear, and protein. Check out more of Sarah's recipes at groovyfoodiess.com.

Korean Cold Noodles Recipe by Tasty

noodles,

oz steak, cubed

gochujang

sugar

sesame oil

½ large asian pear,

green onion stalks, chopped into 2-inch pieces

sesame seeds

ginger

gochugaru, (Korean hot pepper flakes)

honey

white vinegar

pear,

cucumber,

kimchi,

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Tasty

Cook the cold noodle packet according to package instructions. Set aside.

In a large bowl, mix together the steak, gochujang, soy sauce, sugar, and sesame oil.

Cook on medium heat in a skillet until the steak reaches desired temperature, then set aside to cool.

In a blender or food processor, blend together all the bibim sauce ingredients.

Assemble in a bowl: Add the cooked noodles, bibim sauce, sliced pear, steak, cucumber, and finish with broth from the cold noodle packet.

https://vid.tasty.co/output/346804/square_720/1720814969

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