By Calentime 12
Naengmyeon
The coconut-nut butter broth may not be traditional, but it’s such a lovely base that lets any cooling garnishes you have really shine, like cucumber and a soft boiled egg usually served with Kong-Guksu
Updated at: Thu, 17 Aug 2023 02:27:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
24
High
Nutrition per serving
Calories776.1 kcal (39%)
Total Fat58.8 g (84%)
Carbs54.6 g (21%)
Sugars16.4 g (18%)
Protein20.3 g (41%)
Sodium1212.3 mg (61%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Broth
15 ozcan full fat coconut milk
2 Tbsppeanut butter
1 Tbspgochujang paste
1 Tbspwhite miso paste
2garlic cloves
2limes
juice and zest of
1 Tbspsugar
salt
to taste
4ice cubes
Assembly
Instructions
Step 1
To make the broth, blend together all of the broth ingredients except the ice. Once combined, taste and adjust the seasoning if needed. Then blend in ice and chill in the freezer.
Step 2
Boil your noodles, remove from water, and place them in an ice bath. In the same water, boil your egg in boiling water for 7 mins and place in the same ice bath.
Step 3
Shred, peel, and chop your garnishes and set aside. Assemble your noodles in a shallow bowl. Pour about 1/3 of the broth around the noodles and garnish with your favourite cooling ingredients.
Step 4
Add chilli oil for a little kick and sesame seeds for crunch.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
