Korean Chilled Buckwheat Noodles With Chilled Broth And Kimchi Food

KOREAN COLD NOODLES (MUL NAENGMYEON) RECIPE BY TASTY

Korean Cold Noodles (Mul Naengmyeon) Recipe by Tasty image

Can't get enough of BTS? Try one of Jin's favorite foods: Korean cold noodles (mul naengmyeon). Koreans love to enjoy this dish on a hot summer day. It's savory, tangy, and super refreshing. If you like your noodles ice cold like many Koreans, add ice directly to your broth!

Provided by Jasmine Pak

Categories Lunch

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 lb flank steak
2 green onions, halved crosswise
2 small white onions, halved lengthwise
1 dried seaweed
1 slice fresh ginger
1 head garlic, halved crosswise
¼ cup rice wine
2 tablespoons korean soup soy sauce
1 tablespoon korean beef stock powder, or beef bouillon
1 tablespoon granulated sugar
½ tablespoon sea salt
2 teaspoons freshly ground black pepper
8 cups water
4 cups water radish kimchi brine, cold
1 lb naengmyeon noodles, buckwheat and sweet potato noodles
pickled radish, thinly sliced
1 persian cucumber, julienned
2 hard boiled eggs, peeled and halved lengthwise
toasted sesame seed

Steps:

Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
Stir the water radish kimchi brine into the cold broth.
Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4-5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
Enjoy!

Nutrition Facts : Calories 833 calories, Carbohydrate 118 grams, Fat 15 grams, Fiber 13 grams, Protein 56 grams, Sugar 22 grams

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