Naeng Myeon Ice Cold Noodles
Naeng Myeon Ice Cold Noodles
Get this quick and easy Korean noodle recipe by Judy Joo from Korean Food Made Simple.
  • Difficulty Level Easy
  • Technique Chilling
  • Preparation Time 55 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • Noodles:
  • 198 grams (200 grams) Korean Buckwheat-sweet potato noodles
  • 2 cups (about 500 millilitres) Beef stock
  • 1+½ teaspoons Rice vinegar
  • ¼ teaspoon Superfine or Caster sugar
  • Pinch Sea salt or Kosher salt
  • Salad:
  • ¾ cup (86 grams) julienned Nashi Pear (or any hard pear), skin on
  • 2 tablespoons (13 grams) long juliennes Cucumber, skin on
  • 2 tablespoons (13 grams) julienned Red onion, soaked in ice water for 10 minutes
  • 1 tablespoon Rice vinegar
  • ½ teaspoon Superfine or Caster Sugar
  • ½ teaspoon English mustard (or Korean mustard)
  • Pinch Sea salt or Kosher salt
  • Garnish:
  • 57 grams (46 grams) sliced roast Beef, cut into six 1½ x 3½ inch (4 x 9 cm) pieces
  • 2 hard boiled Egg, halved
  • Roasted Sesame seeds
  • Dried julienned Seaweed

For the noodles: In a medium saucepan heat the beef stock with the sugar over low heat, stirring, until the sugar is dissolved. Stir in the salt and the vinegar. Remove from heat, pour into a freezer proof bowl and place in the freezer. While the soup is chilling, make the noodles according to the instructions on the package. Rinse well with cold water and massage to remove excess starch. Drain and set aside. For the salad: Mix all of the ingredients together. To serve: Divide the noodles between two large bowls. Pour the cold broth over the noodles. Top each bowl with a handful of the salad. Divide the roast beef and eggs between the bowls. Grind pepper over each egg and sprinkle with sesame seeds and a bit of seaweed. Serve with the rest of the salad on the side

Tip: Add crushed ice to each bowl of noodles to keep it well chilled

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