IllustrationMul-naengmyeon (Cold Buckwheat Noodles in Broth)
Naengmyeon served in chilled stock with pickled radish and cucumber.
Cold soups & noodles · serves 4
How many servings?
How to make it
- 1
Prep
• Rub the naengmyeon noodles between your hands to separate the strands. / • Julienne the cucumber. / • Slice the pickled radish thin.
- 2
Combine the chilled stock and dongchimi brine, then adjust with vinegar and sugar.
- 3
Boil the naengmyeon noodles and rinse them several times in cold water.
- 4
Put the noodles in a bowl and pour the cold broth over them.
- 5
Top with the cucumber, pickled radish, boiled egg, and mustard.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Boiling the naengmyeon noodles without separating them first makes them clump.
- If the boiled noodles aren't rinsed enough, a starchy smell lingers.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- If the broth is too salty, add cold water or more ice. The ice thins it further as it melts, so it should taste slightly salty when you serve it.
Storage
The stock keeps 3 days refrigerated, or 30 days frozen. Use the noodles right after boiling.
thebobkim.com/en/recipe/k015 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.