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.
Nutrition Facts : Calories 295 kcal, Carbohydrate 56 g, Cholesterol 98 mg, Fiber 8 g, Protein 14 g, SaturatedFat 1 g, Sodium 1497 mg, Sugar 26 g, Fat 4 g, ServingSize 2 servings, UnsaturatedFat 0 g
KOREAN COLD NOODLES (MUL NAENGMYEON) RECIPE BY TASTY
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
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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- 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.
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