Cold Noodle Broth Soup
Mul Naengmyeon Guk
Prep: 5 min | Cook: 5 min | Total: 10 min | Serves: 2
Ingredients
- 3 cups Beef broth
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- ½ teaspoon Salt
- ½ Cucumber (sliced)
- ¼ cup Pickled radish (optional)
- 1 Egg (hard-boiled, halved) (optional)
- 1 cup Ice cubes
Instructions
- Mix beef broth with rice vinegar, soy sauce, sugar, and salt. Chill in the refrigerator until very cold (or freeze for 20 minutes).
- Pour the chilled broth into bowls. Add ice cubes to keep it cold.
- Top with cucumber slices, pickled radish, and half a hard-boiled egg. Serve immediately as a refreshing cold soup.
From K-Kitchen — koreanhomecook.com