Mul Naengmyeon (Korean Cold Noodle Soup)

mykoreankitchen.com

Georgia State University's International Partnerships & Agreements

Shared by Dr. Han Na Suh - College of Education and Human Development

subheading: NOODLES AND TOPPINGS:

200 g dried naengmyeon noodles (Korean buckwheat noodles)(7 ounce)

50 g Korean pear or nashi pear, peeled, cored & thinly sliced (1.7 ounces)

40 g pickled radish or dongchimi radish, thinly sliced (*see note above) (1.4 ounces)

40 g cucumber, , julienned (1.4 ounces)

1 hard boiled egg , halved

toasted sesame seeds , to garnish

yellow mustard paste (optional)

white vinegar or apple cider vinegar (optional)

subheading: NAENGMYEON BROTH:

4 cups water

150 g beef brisket (5.3 ounces)

20 g onion , peeled (0.7 ounces)

5 g green onion , white part (0.2 ounces)

10 whole black pepper

2 cups dongchimi brine (radish water kimchi brine)

2 Tbsp white vinegar or apple cider vinegar

1 Tbsp Korean pear or nashi pear juice (from grated pear that is strained in a dashi pack or clean muslin cloth)

1 ½ Tbsp sugar (fine)

½ tsp fine sea salt

¼ tsp yellow mustard powder

Directions at mykoreankitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer