Mul Naengmyeon (Cold Noodle Soup)

Name: Mul Naengmyeon (Cold Noodle Soup)
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 servings dried or fresh naengmyeon noodles (buckwheat and sweet potato starch); 4 cups pre-made beef and dongchimi broth (store-bought or homemade); 1/4 Asian pear (sliced thinly); 1/4 cucumber (julienned); 1 hard-boiled egg (halved); 4 slices pickled radish; yellow mustard; white vinegar

A variation of Naengmyeon where the noodles are served in a large amount of icy, clear beef and dongchimi broth.

15 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg mustard Wheat

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Instructions

6 steps

1
Pour the broth into a large ziplock bag and place it flat in the freezer for 2 hours until it forms a semi-solid, slushy ice.

2
Bring a large pot of water to a vigorous boil. Add the noodles and boil for 40-60 seconds (if fresh) or 3 minutes (if dried). Stir constantly so they do not stick.
3
Drain immediately and transfer to a bowl of ice-cold water. Vigorously rub the noodles together to remove surface starch. Drain completely.
4
Coil the cold noodles into a neat, tight mound in the center of a chilled stainless steel bowl.
5
Crush the slushy broth slightly in the bag, then pour it over the noodles.
6
Arrange the sliced pear, cucumber, pickled radish, and half an egg on top. Serve immediately, allowing diners to add vinegar and mustard to their liking.

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