Cold Buckwheat Noodles
Mul Naengmyeon
Prep: 10 min | Cook: 10 min | Total: 20 min | Serves: 2
Ingredients
- 2 servings (about 10 oz) Naengmyeon noodles
- 3 cups Beef broth (chilled)
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 tablespoon Soy sauce
- ½ Cucumber (julienned)
- 1 Egg (hard-boiled, halved)
- ¼ cup Pickled radish slices (optional)
- 1 cup Ice cubes
- 1 teaspoon Mustard (optional)
Instructions
- Mix beef broth with rice vinegar, sugar, and soy sauce. Chill in the freezer for 20 minutes or refrigerate until very cold.
- Cook the naengmyeon noodles according to package directions (usually 30-60 seconds in boiling water). Drain and rinse under cold running water until completely cold. Drain well.
- Place the cold noodles in bowls. Pour the ice-cold broth over them. Add ice cubes.
- Top with half a hard-boiled egg, julienned cucumber, and pickled radish. Serve with mustard on the side. Mix before eating.
From K-Kitchen — koreanhomecook.com