Naengmyeon: An Invigorating Cold Noodle Dish from ‘The Korean Vegan’

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Step 1

Directions

Step 2

1. Make the sauce: In a food processor, combine the Korean pear, onion, scallions, garlic, ginger, gochugaru, gochujang, brown rice syrup, sesame oil, vinegar, soy sauce, salt, and pepper and process until very smooth. Refrigerate the sauce. (The sauce will keep in the refrigerator for up to 1 week.)

Step 3

2. Prepare the noodles: Bring a large pot of water to a boil. Add the noodles and cook until the noodles are chewy, about 3 minutes. Drain the noodles in a colander and run under cold water until they are cool to the touch.

Step 4

3. In a medium bowl, mix together the vegetable broth, mirin, and vinegar. Ladle the broth into four deep bowls (for serving). Add three to four ice cubes to each bowl (see Notes above).

Step 5

4. Divide the noodles into four equal servings and place into each bowl of broth. Spoon 4 to 6 tablespoons of sauce (more or less, depending on one’s spice tolerance) over the noodles.

Step 6

5. Garnish the noodles with the cucumber, gyerranmari, kimchi, and Korean pear. Sprinkle with the toasted sesame seeds and drizzle the noodles with the sesame oil right before serving.

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