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.

MUL NAENGMYEON

Steps:

• For the broth: Put the shank and brisket in a large bowl and add cold water to cover. Let soak, changing the water halfway through if it gets too discolored, 30 to 45 minutes. Drain thoroughly.
• Meanwhile, add 4 quarts cold water and the dasima to a 6-quart Dutch oven or pot. Let sit until the dasima doubles in size and the water turns a slight green-yellow, 30 to 45 minutes.
• Bring the water to a boil over medium-high heat; boil until the dasima starts to foam around the sides, about 2 minutes. Discard the dasima, then add the shank, brisket, black peppercorns, garlic, scallion whites, onion and fresh radish. Bring to a boil again, then lower the heat to medium and cook at a gentle boil (where you see 2 to 3 bubbles appearing on the surface at most), keeping an eye on the broth and adjusting the heat if necessary every 30 minutes to ensure it's not boiling away, until just slightly reduced, 1 hour 15 minutes. Cover with the lid, lower the heat to low and simmer until the broth is darker and reduced further, another 1 hour 15 minutes.
• Remove the meat from the broth and let cool on a plate. Once cool, thinly slice the meat and refrigerate in an airtight container until ready to use. Using a slotted spoon or hand-held strainer, pick out and discard the vegetables and black peppercorns from the broth. Transfer the broth to an airtight container and refrigerate until cooled completely, 8 to 12 hours. Once the broth is completely cool, strain through a mesh strainer lined with cheesecloth.
• Season the chilled broth with the soup soy sauce and 2 teaspoons salt. Combine with the dongchimi liquid and adjust the seasoning to taste with more dongchimi liquid, salt and/or vinegar to your preference. Refrigerate until ready to use.
• For the garnish: Add the eggs to a small saucepan. Add enough cold water to cover by at least 1 inch. Bring the water to just under a boil and cook over medium heat for 8 minutes. Remove with a slotted spoon and plunge in an ice bath to stop the cooking process. Once cool, peel and halve vertically. Set aside.
• Toss the cucumber in a medium bowl with the vinegar, 2 teaspoons of the sugar and 1 teaspoon salt and mix to ensure each slice is seasoned and coated well. Refrigerate until ready to use.
• Whisk the remaining 1 teaspoon sugar with 1/2 cup water in a small bowl. Add the sliced pear and set aside (this helps the pears from oxidizing and turning brown).
• For the naengmyeon: Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions. Drain the noodles in a colander and rinse under running cold water, rubbing the noodles between your fingers and gently massaging in the water. Drain and then rinse again, repeating this process 2 more times to rid the noodles of excess starch. Allow to drain well and set aside in the colander until ready to use. (When ready to plate, rinse the noodles once more, as they tend to stick together.)
• Divide the noodles, boiled eggs, cucumber, pear, fermented radish and chilled broth among 4 large soup bowls. Add ice cubes to the broth. Serve immediately with white vinegar and yellow mustard 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!