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Cold Noodles (Naengmyeon)

Maangchi's picture
Naengmyeon (cold buckwheat noodles) is really popular in Korean and is so delicious. In this video I'm going to show you how to make 2 kinds of naengmyeon: mul naengmyeon (soup-based naengmyeon) and bibim naengmyeonis (hot spicy naengmyeon).
Ingredients
  Noodles 100 Gram
  Anchovy broth 4 Cup (64 tbs)
For mustard paste
  Mustard powder 2 Tablespoon
  Water 1 Tablespoon
For topping
  Cucumber 1⁄2 , cut in thin strips
  Salt 1 Centigram
  Apple cider vinegar 1 Centigram
  Hot pepper flakes 1 Pinch
  Sugar 2 Teaspoon (divided)
  Asian pear/Bosc pear 1⁄2 , cored, peeled and sliced
  Boiled egg 1 , cut in half
  Yeolmu kimchi 1⁄2 Cup (8 tbs)
For hot and spicy sauce
  Asian pear 1⁄2 , cored, peeled and sliced
  Onion 1⁄4 Cup (4 tbs), chopped
  Minced garlic 1 Teaspoon
  Sliced ginger 1 Teaspoon
  Corn syrup/Rice syrup 1⁄3 Cup (5.33 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Soy sauce 1 Tablespoon
  Sesame seeds 1 Tablespoon
  Pepper flakes 4 Tablespoon
  Hot pepper paste 2 Tablespoon
  Green onions 3 , chopped
  Sesame oil 1 Tablespoon
For stock
  Yeolmu kimchi juice 1 Cup (16 tbs)
  Stock 2 Cup (32 tbs)
  Sugar 1 Teaspoon
  Salt 1 Pinch
  Crushed ice cube 1 Cup (16 tbs)
For bibimnaengmyeon
  Bibim sauce 3 Tablespoon
  Sesame oil 1 Teaspoon
Directions

GETTING READY
For topping
1. In a bowl, mix together mustard powder with 1 tablespoon of water, place the bowl over a pot of boiling anchovy and kelp stock and cover.
2. In another bowl, combine together cucumber, salt, vinegar, pepper flakes and 1 teaspoon of sugar, toss and set aside.
3. In a small bowl, place the pear slices, with water to cover and 1 teaspoon of sugar.

MAKING
For hot and spicy sauce for bibim naengmyeon
4. In a food processor, place all the ingredients for hot and spicy sauce and process to make a fine paste.
5. Transfer the sauce into a bowl and set aside.
6. Add in 1 teaspoon of mustard powder mixture, salt to taste and sesame oil and stir to mix and refrigerate.
7. In a pot, combine kimchi juice, sugar, salt and stock and set aside.
8. In a pot with boiling water, cook the noodles as per the packet instructions for about 3 to 4 minutes.
9. Place the noodle pot under cold running water and rinse 3 times to remove the starch and drain.
10. In two serving bowls, separate the noodles.

FINALIZING
For mul naengmyeon:
11. In a bowl with noodles, fill the broth until the noodles are submerged.
12. Add crushed ice and top with yeolmu kimchi, 3 to 4 slices of pear and cucumber, and a half of boiled egg.
13. Add 1 teaspoon of mustard powder mixture.
For bibimnaengmyeon:
14. In a bowl with noodles, fill the broth until the noodles are submerged.
15. Add crushed ice and top with yeolmu kimchi, bibim sauce, few pear slices and cucumber and a half of boiled egg on top.
16. Drizzle with sesame oil.

SERVING
17. Serve the noodles cold.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Korean
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Restriction: 
High Fiber, High Protein
Preparation Time: 
65 Minutes
Cook Time: 
15 Minutes
Ready In: 
80 Minutes
Servings: 
2
Subtitle: 
Noodles

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1 Comment

shantihhh's picture
Love buckwheat noodles. Tonight I used buckwheat noodles for Thai Namya with Goong/shrimp. Love buckwheat! I will try your recipe soon. Thanks! Asian pear is common here in California-very good in bulgogi. Shanti/Mary-Anne