Making cool summer Korean food, Mulnaengmyeon (naengmyeon)
What kind of food is Mulnaengmyeon?
Mulnaengmyeon is a representative Korean summer food made by placing chewy naengmyeon noodles in cold broth and topping them with cucumbers, pickled radish, boiled eggs, and thinly sliced meat. Because it has the charm of eating cool soup and noodles together in hot weather, it is often chosen as a menu item that foreign travelers want to try in Korea.
If you search for naengmyeon in 10,000 Recipes, you will find various recipes such as bibim naengmyeon, cold noodles with cold noodles, pickled radish naengmyeon, and naengmyeon broth. Today, based on cold noodles that are easy to follow at home, we will introduce a method that uses commercially available cold noodles and broth, but carefully adjusts the toppings and seasoning.
Ingredients Preparation
For two servings, prepare 2 servings of naengmyeon sari, 2 packets of chilled naengmyeon broth or home-boiled beef broth, half a cucumber, a handful of pickled radish, 1 boiled egg, some thinly sliced boiled or cold meat, and a few pieces of pear. The thinner and longer the garnish is, the better it is to eat with the noodles.
If you want to make your own broth, boil beef brisket or beef with water, green onions, and garlic, then cool and skim off the oil. If you add dongchimi broth, vinegar, sugar, salt, and soy sauce little by little, you will get the unique sour and clean taste of naengmyeon.
Boil noodles and rinse in cold water
It is recommended to place cold noodles in boiling water and cook slightly shorter than the time indicated on the package. Once the noodles are loose, gently stir them with chopsticks to prevent them from sticking. After boiling, immediately rinse them in cold water several times to remove the starch. This process determines the elasticity and clean taste of the noodles.
Gently press the rinsed noodles with your hands to remove any moisture, roll them into bite-sized pieces, and place them in a bowl. If you squeeze too hard, the noodles may clump together, so it is best to remove just the right amount of moisture.
Order of putting it in a bowl
Place the noodles in a cold bowl and top with cucumber slices, pickled radish, pears, cold cuts, and boiled eggs. You can make cold cold noodles at home just like at a restaurant by pouring cold noodle broth with thin ice on top and sprinkling some sesame seeds.
Before eating, add vinegar and mustard little by little to adjust the taste. If you add a lot from the beginning, the taste of the soup may become stronger, so it is recommended to add one or two drops at a time to control the sourness and sharpness.
Tips for enjoying delicious food
Coldness is the key to the taste of cold noodles, so it tastes better if you put the broth in the freezer for a while to make thin ice before eating. Adding pears adds a subtle sweetness, and pickled radish reduces the greasiness. If you like spicy taste, you can enjoy it like bibim naengmyeon with a little bit of red pepper paste seasoning.
When introducing it to foreigners, it is easier to understand if you explain it as “cold buckwheat noodle dish.” If you are looking for a light and refreshing meal during your summer trip, Mulnaengmyeon is one of the foods that best shows Korea's seasonal spirit.
Good to know when ordering
Korean restaurants often serve cold noodles with cold noodles and bibim noodles together. If you want a refreshing taste with broth, choose Mul Naengmyeon, and if you like spicy and sweet seasoning, choose Bibim Naengmyeon. If it's your first time, it's a good idea to add a little vinegar and mustard, taste the soup first, and then add more to suit your taste.
When making it at home, you can freeze the leftover broth in the freezer and use it for the next cold noodle dish. However, boiled noodles lose their elasticity over time, so it is best to boil them and rinse them in cold water right before eating.
