Korean Cold Noodles (Mul Naengmyeong) - Adapted Version

Name: Korean Cold Noodles (Mul Naengmyeong) - Adapted Version
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Cuisine: Asian, Korean
Ingredients: 1 pkg naengmyeon noodles or buckwheat noodles; Ten dried radishes or a few slices/sticks pickled radish; 3 tbs miso paste or doenjang; A handful of dried shiitake mushrooms or mushroom sauce (3tbs); Two kelp or one sheet of nori; 3 tbs sugar; 1/3 tsp salt; 3 tsps vinegar; 8 cups water; 1 tbs gochugaru; 1 tbs minced garlic; 2 tbs soy sauce; 1 tbs grain syrup; 1 tbs sesame salt; 1 tbs sesame oil; 1 tbs gochujang; Cucumber sliced thin (julienned); 1 tbs vinegar; 1/2 tsp salt; 1/2 tsp sugar; korean radish sliced into strips; 2 tbs sugar; 2 pinch salt; 1 tbs vinegar; 1 Korean Pear or 2 bosc pears; 1 cup water; 1 tsp sugar; 2 tbs mustard powder; 1 tbs water; kimchi

20 steps

Prep:4hCook:20min

The main recipe is from a youtube video by 지법 요리 Home Cooking, but I also adapted it from Maangchi's 물 냉면 and also a recipe I found and have made before on naver (https://m.10000recipe.com/recipe/6895189 use in an app that has translate function if you don't know korean.) I cannot have most seafood, hence some of the adaptation. Also please note, the prep time includes freezing time, if making the broth the quick way drop it down to about 20 mins Pick and choose on the garnishes to whatever suits your tastebuds/you have

Updated at: Wed, 03 Jul 2024 20:54:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories903.2 kcal (45%)

Total Fat22.4 g (32%)

Carbs149.4 g (57%)

Sugars28.9 g (32%)

Protein29 g (58%)

Sodium1748.5 mg (87%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

Broth

Step 1

In a large pot, combine about 4 cups of water, all the sauce packets, and kelp, radish, mushrooms, and miso paste and bring to a boil. Boil for ten minutes (should be quite aromatic)

Step 2

Pour broth into a bowl (separating the veggies). Add salt, sugar, vinegar and mix. (If using pickled radishes, use about 2 tbs of the juice in the broth as it cooks and skip the vinegar in this step. If using prepackaged pickled daikon that doesn't have extra juice, I'd halve the vinegar amount

Step 3

freeze broth until a slush-like consistency. While Maangchi states this is approximately 4 hrs, she also says that if you want to serve immediately, make the broth with half the water then use about 5 cups ice for the other half. (I have little better to do so I often make dinner around lunch time, thus have not tried the half and half method. Let me know if it works)

Step 4

Take the bowl of broth out of the freezer. Squeeze some cucumber brine into the broth and add the pear juice. (If not making pear garnish, apple juice makes a good substitute or white grape juice - 1/2 cup)

Step 5

Mix well and put the broth back in the fridge or freezer until the noodles are ready.

Spicy paste/Sauce

Step 6

This one is pretty straightforward, just combine all the ingredients in a bowl.

Cucumber Garnish

Step 7

Basically you are quick pickling cucumbers. Just combine the cucumbers with the vinegar, salt, sugar in a bowl. If you would like, add a little gochugaru to taste. Maangchi's recipe does thin spears it appears. I often buy mini cucumbers, so I just slice them.

Step 8

It is also good with just regular julienened cucumbers, but a quick pickle just gives it that nice touch.

Radish Garnish

Step 9

This came from the youtube recipe. They did thin slices of radish about 2 mm or so, and then cut them into about an inch wide.

Step 10

Coat the radish with the salt and sugar and vinegar and let marinade for 30 mins

Step 11

Another possibility is using a bit of pickled radish.

Pear Garnish

Step 12

Make sugar water by combining 1 cup water and 1 tsp sugar

Step 13

Peel the pear and slice into halves. Slice one half into thin strips and soak them in the sugar water to keep them from going brown.

Step 14

Grate the other half of the pear and squeeze out the juice using a cotton cloth or cheesecloth. You should get about ½ cup of pear juice. If you use small bosc pears, use one for garnish and the other for pear juice.

Mustard Paste

Step 15

make a homemade mustard paste by mixing 2 tbs of and 1 tbs water, and then setting it in a warm place for 5 minutes for it to ferment

Noodles

Step 16

Bring a large pot of water to boil. Drop in Naengmyeon noodles (keeping sauce packets separate) and cook 3-5 minutes covered. I use Assi brand noodles as the sauce packets do not use any dairy, egg or seafood. Noodles should be basically al dente. Make sure not to overcook or they will become mush, especially since they end up in a broth

Step 17