Korean Cold Noodle Soup Mul Naengmyeon Recipes

KOREAN COLD NOODLE SOUP (MUL NAENGMYEON)

Steps:

• Gather the ingredients.
• Mix the cold chicken and beef broths together with the vinegars.
• Taste, then add more salt or vinegar as needed. Cover and chill the broth in the refrigerator for at least half an hour.
• Cook the noodles according to the package directions, or for about 3 to 5 minutes in boiling water.
• Drain the noodles and rinse them well in cold water to stop the cooking process and eliminate any excess starch.
• Divide the noodles into 2 bowls, mounding them at the bottom.
• Pour a generous amount of chilled broth over the noodles to cover them, then add a few ice cubes to the bowl.
• Place half a boiled egg , some cucumber and pear slices, pickled radish, and a few brisket slices on top of the noodles. Serve with Korean mustard paste, sugar, and vinegar on the side.

KOREAN COLD NOODLES (MUL NAENGMYEON) RECIPE BY TASTY

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!