Cold Noodle(Naengmyeon) by Jung, Yun Hee

Naengmyeon is made with wheat or buckwheat flour and it is especially popular in summer.


There are two types of Naengmyeon; one type is Mul- Naengmyeon, which is cold noodles served in a chilled beef broth, and the second type is Bibim-Naengmyeon, which is cold noodles mixed with spicy sauce or raw skate.

INGREDIENTS:

A package of cold noodles, onion, garlic, green onions,
ginger, cucumber, egg, 1 bosc pear, hot pepper flakes,
hot pepper paste, sesame seeds, vinegar, sesame oil, corn syrup,
salt, soy sauce, sugar, mustard powder

How made it??

1. Make stock by boiling 8 cups of water, 3-4 shiitake mushrooms, dried kelp, and 8-10 dried anchovies and cool it down.

2. Prepare toppings for naengmyeon

Mustard powder:
Mix 2 tbs of mustard powder and 1 tbs water and put it on warm place to ferment it.
(I place it on the top of boiling stock)

Cucumber:
Slice a quarter of cucumber thinly and sprinkle a pinch of salt, 1 ts of sugar, 1 ts of
vinegar, and a pinch of hot pepper flakes and mix it and set it aside
Bosc pear:
Slice a half pear thinly and soak it in water and add 1 ts sugar to protect it from
changing color
Egg:
Hardboil an egg, cut it in half, and set it aside

(But, if you wants cook the naengmyeon, you will be able to bought 'Meat soup' in the Korean grocery)

3. Boil the noodles:

Put noodles into boiling water in a big pot (2/3 of the pot is filled with water). The direction of cooking noodles is on the back of the noodle package and it usually takes 3-4 minutes to boil after putting the noodles into the boiling water. You can take some sample to check if the noodles are cooked enough or not.

When the noodles are cooked, move the pot into a kitchen sink and pour cold water and remove some water and pour cold water again. This process helps the noodles get chewier.

Place the noodles into a basket or colander and keep rinsing and draining the noodles until all starch from the noodles are removed.
Serve it cold cold!

4. For mul naengmyeon

Put the some noodles into a serving bowl and fill the broth until the noodles are submerged.
Add crushed ice and place toppings: yeolmu kimchi, a few pieces of pear and cucumber, and a half side of boiled egg on top.
Add 1 ts of mustard and vinegar.