Korean Chilled Buckwheat Noodles With Chilled Broth And Kimchi Recipes

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KOREAN CHILLED BUCKWHEAT NOODLES WITH CHILLED BROTH AND KIMCHI



Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi image

This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I'm using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison's "Vegetarian Cooking for Everybody." You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, soups and stews, main course

Time 40m

Yield Serves 4

Number Of Ingredients 19

6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
1 bunch scallions, sliced, or 1/2 cup chopped chives
1 4- to 6-inch stick of kombu
1 medium carrot, sliced thin
A handful of mushroom stems, or a couple of dried shiitakes
5 cups water
Soy sauce to taste
Salt and sugar to taste
9 ounces soba noodles (1 package imported)
2 tablespoons dark sesame oil
1 cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it)
6 ounces firm tofu, cut in small cubes
1 bunch scallions, cut lengthwise into threads
1/2 European cucumber (about 6 ounces), cut into fine 4-inch long julienne
1/2 Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne
2 hardboiled eggs, cut into quarters
2 tablespoons seasoned rice vinegar
Korean chili powder to taste (optional)
Chopped cilantro or sprigs for garnish

Steps:

  • Make the broth. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and sugar if desired. Place in the refrigerator until cold.
  • Cook the soba noodles. Drain well and toss with 1 tablespoon of the sesame oil. Place in the refrigerator and chill while you prepare the other ingredients.
  • Toss the kimchi with the remaining sesame oil and refrigerate. Chill all of the other ingredients.
  • Divide the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Taste and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve. Guests should stir the mixture so that the kimchi flavors the broth and noodles.

Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams

KOREAN COLD NOODLES (MUL NAENGMYEON) RECIPE BY TASTY



Korean Cold Noodles (Mul Naengmyeon) Recipe by Tasty image

Can't get enough of BTS? Try one of Jin's favorite foods: Korean cold noodles (mul naengmyeon). Koreans love to enjoy this dish on a hot summer day. It's savory, tangy, and super refreshing. If you like your noodles ice cold like many Koreans, add ice directly to your broth!

Provided by Jasmine Pak

Categories     Lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 lb flank steak
2 green onions, halved crosswise
2 small white onions, halved lengthwise
1 dried seaweed
1 slice fresh ginger
1 head garlic, halved crosswise
¼ cup rice wine
2 tablespoons korean soup soy sauce
1 tablespoon korean beef stock powder, or beef bouillon
1 tablespoon granulated sugar
½ tablespoon sea salt
2 teaspoons freshly ground black pepper
8 cups water
4 cups water radish kimchi brine, cold
1 lb naengmyeon noodles, buckwheat and sweet potato noodles
pickled radish, thinly sliced
1 persian cucumber, julienned
2 hard boiled eggs, peeled and halved lengthwise
toasted sesame seed

Steps:

  • Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
  • Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
  • Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
  • Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
  • Stir the water radish kimchi brine into the cold broth.
  • Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
  • Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4-5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 833 calories, Carbohydrate 118 grams, Fat 15 grams, Fiber 13 grams, Protein 56 grams, Sugar 22 grams

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