How to make the AMAZING cold noodles at home! (Naengmyeon)

 

Korean Cold Noodles, Naengmyeon

Annyeonghaseyo! Hello, K Friends! How are you spending this summer? Today, I'll introduce you to a refreshing homemade naengmyeon recipe (cold noodles) that you can enjoy in this hot summer. The combination of cold noodles and savory broth is truly delightful! Hope you enjoy this recipe!

Korean cold noodles, Naengmyeon

Ingredients (4 servings)

• (21oz, 600g) naengmyeon noodles
• (2lbs, 900g) beef brisket
• 1 onion
• 1 pear
• 1/2 cucumber
• 2 boiled eggs
• 10 cloves garlic
• 3 scallions
• a bit ginger

Naengmyeon Broth

• (2lbs, 900g) beef brisket
• half a Korean radish
• 1 onion, half a pear
• 3 green onions
• 3 slices of ginger
• 10 cloves of garlic
• a bit of whole black peppercorns
• 17 cups of water (4 liters)

Naengmyeon Pickled Radish

• 1 small radish
• 1 cup water
• 1/2 cup vinegar
• 1/2 cup sugar
• 1 tablespoon salt

#1 How to Make Pickled Radish

Cut the radish into appropriate sizes and slice it thinly. Place the thinly sliced radish into a jar or a glass container. 

Pour 

• 1 cup of water
• 1/2 cup of vinegar
• 1/2 cup of sugar, and 
• 1 tablespoon of salt into a pot. 

Stir well until the sugar dissolves. Bring it to a boil. When it starts boiling, turn off the heat and pour it over the sliced radish. Let it cool completely and then refrigerate it. It'll be ready to eat after a few hours.

#2 How to make beef broth

Today, I'll be using beef brisket for the broth. Cut it into large pieces. Soak the sliced beef in water for about an hour to remove any excess blood.

After an hour, transfer the beef to a pot

• Add 3 large slices of radish
• half a pear
• 1 onion
• 3 slices of ginger
• 10 cloves of garlic
• 3 green onions
• a bit of whole black peppercorns
• 4 liters of water

Bring it to a boil over high heat.

As it starts to boil, skim off any foam that rises to keep the broth clean. Partially cover the pot to avoid overflowing and let it boil for about an hour over high heat.

After 1 hour, Remove the meat and vegetables. Let the meat cool down and later slice it for garnishing.

Now, let's season the broth. To enhance the taste, add about

• 2 tablespoons of gukganjang (Korean soy sauce for soup)
• 1 tablespoon of salt
• 4 tablespoons of sugar

Bring it to a gentle boil

When it starts boiling, turn off the heat. Let it cool to room temperature.

Add 4 tablespoons of vinegar to the cooled broth. Taste it and adjust the seasoning with sugar, vinegar, and salt according to your preference at this stage. Once the seasoning is to your liking, store it in the refrigerator to chill and serve it cold.

#3 Preparing the garnish

Cut the cucumber in half and then slice it thinly.

Cut the boiled eggs in half.

Peel the pear and remove the seeds, then cut it in half and slice it thinly.

Thinly slice the cooled beef.

#4 How to boil the noodles

Today, I’ll be using dried pre-packaged naengmyeon noodles. The amount is enough for 4 servings.

Boil water in a pot and cook the naengmyeon noodles according to the package instructions. The package I have recommends boiling for 5 minutes. Stir occasionally while boiling.

After 5 minutes, there was a lot of starch in the water. Turn off the heat and rinse the noodles thoroughly with cold water. If you have ice, you can add it to the water for rinsing.

#5 Plating

After rinsing the noodles in cold water, divide the noodles into individual portions and place them in serving bowls. Pour the cold broth over the noodles to make them even cooler.

• Put some sliced beef
• a few slices of pear
• some cucumber strips
• some pickled radish
• half of a boiled egg

Very healthy and refreshing homemade naengmyeon is done!

Korean cold noodles, Naengmyeon

When eating naengmyeon (cold noodles), they go well with galbi (grilled short ribs)!

How was today’s recipe? I hope you get the chance to taste this wonderful dish! I’ll see you next week! Thank you! Bye bye!

Notes

• The remaining beef can be sliced into thin pieces and stored in the freezer for later use in dishes like mandu guk or tteokguk. 
• You can also add a little mustard according to your taste before eating. 

Check out My Amazon Page💜: https://www.amazon.com/shop/chungskfood