Mul-naengmyeon (Cold Buckwheat Noodles)

Name: Mul-naengmyeon (Cold Buckwheat Noodles)
Total time: 2 h 30 min
Yield: 4
Cuisine: Korean
Ingredients: 4 servings Naengmyeon buckwheat noodles; 300 g Beef brisket; 1 set Onion, garlic and green onion (for the stock); 480 ml Dongchimi (radish water kimchi) brine; 100 g Korean radish, thinly sliced; 1/2 Asian pear, sliced; 1 Cucumber, julienned; 2 Eggs, hard-boiled and halved; to taste Vinegar and Korean hot mustard (yeongyeoja); to season Sugar and salt

Chewy buckwheat noodles in an icy, tangy beef-and-radish broth, crowned with cool cucumber, pear and egg — the definitive Korean cure for a hot day.

Pinagmulan

Recipe ni Korean naengmyeon houses · 🏺 Traditional

Pyongyang-style cold noodles / 평양냉면 — Naengmyeon are chilled noodles from the northern Korean Peninsula. The clear-broth mul-naengmyeon is associated with Pyongyang, where buckwheat noodles are served in a cold beef-and-radish-water broth; it spread through the South after the Korean War and is now a beloved summer dish.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

Aaron and Claire Maangchi teekeatz

⏱ 150 min🍽 4 na serving🔥 450 kcal🇰🇷 South Korea🌶️

Walang gatasWalang mani

Mga hakbang

Simmer the brisket with onion, garlic and green onion until tender, skimming the foam, to build a clean, savory stock.
Strain the stock, chill it thoroughly, and lift off the set fat so the broth turns clear and lean.
Blend the cold beef stock with the dongchimi brine, then balance it with vinegar, sugar and salt until bracingly tart and savory.
Freeze the broth just until a thin veil of ice crystals forms, so it turns slushy rather than solid.
Boil the noodles briefly until springy, then rinse hard under cold running water, scrubbing off the surface starch so they turn chewy and cold.
Coil the noodles into chilled bowls, pour the icy broth around them, and top with cucumber, pear, radish and egg.

💡 Mga tip

Diners season each bowl to taste at the table with vinegar and a dab of hot mustard.
The colder the broth, the better — many restaurants serve it crusted with ice.
Snip the noodles with scissors before eating; the long buckwheat strands are meant to be cut.