Mul naengmyeon, a refreshing Korean cold noodle dish, is the perfect culinary escape during hot summer days. Its delicate balance of chewy buckwheat noodles, icy broth, and vibrant toppings creates a symphony of flavors and textures that will tantalize your taste buds. This iconic Korean comfort food is surprisingly easy to make at home, offering a delightful alternative to takeout. The subtly sweet and savory broth, often featuring a hint of pear or beef, is the star of the show, perfectly complementing the springy noodles. Expect a delightful contrast of cool and warm, chewy and crisp, in every delicious bite.
From the preparation of the essential broth to the artful arrangement of the garnishes, mastering mul naengmyeon is achievable even for novice cooks. This recipe breaks down each step, ensuring you can recreate this beloved Korean dish in your own kitchen. Ready to experience the magic of homemade mul naengmyeon? Let's dive into the detailed, step-by-step process!
Tools Needed
- Mixing bowls
- Pot
- Strainer
- Fine mesh strainer
- Ziploc bag
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Slice cucumbers and radishes thinly. Sprinkle with 1 tbsp of coarse sea salt each and let it sit for 15 minutes. Rinse, squeeze out excess water, and then mix with 1 tbsp vinegar and 1 tsp brown sugar (and optional red pepper flakes). Refrigerate.
- Bring water to a boil. Add beef, boil for 5 minutes, then rinse under cold water to remove impurities.
Step 2. Make the Broth
- In a pot, bring 8 cups of water to a boil. Add flash-blanched beef, 1/2 a daikon radish, 2 cloves garlic, 1 scallion, 4-6 peppercorns, and 1 tbsp Mirim. Simmer for 20 minutes. Remove solids, add 1 tbsp Naengmyeon soup base (or beef dashi/soup powder), and adjust seasoning to taste (slightly salty). Cool completely and refrigerate for at least 4-5 hours, or overnight.
Step 3. Cook the Noodles
- Bring a large pot of water to a boil. Add separated noodles and cook for 40-50 seconds (fresh) or a few minutes (dried). Immediately rinse under cold water to cool and remove excess starch.
Step 4. Assemble and Serve
- Layer noodles in a bowl, top with pickled radish and cucumber, cold beef slices (optional), Korean pear (optional), hard-boiled egg (optional), sesame seeds (optional), and kimchi (optional). Pour the chilled broth over the noodles, and mix.
- Taste the broth first; add vinegar or hot mustard to your preference. Slurp the noodles!
Read more: Glass Noodle Stir-fry with Shrimp & Veggies: Easy Korean Recipe
Tips
- Make all components ahead of time and chill for best results.
- Use a large pot for cooking noodles to ensure even cooking.
- Cool noodles quickly under running water to maintain chewiness.
- Mix beef broth with Tongchim kimchi broth for an enhanced flavor (optional).
- Don't overcook noodles. Fresh noodles should be cooked for 40-50 seconds, while dried noodles require about 3 minutes.
Nutrition
- Calories: approximately 400-500
- Fat: 5-10g
- Carbs: 70-90g
- Protein: 25-35g
FAQs
1. Can I use different types of noodles for Mul Naengmyeon?
While buckwheat noodles are traditional, you can experiment with other thin noodles like soba or even some types of spaghetti if you can't find buckwheat noodles. Just keep in mind the texture might differ slightly.
2. How can I make the broth less salty or more flavorful?
Adjust the amount of soy sauce or fish sauce to your liking during broth preparation. To enhance the flavor, add a little more pear juice, beef broth, or a dash of sesame oil.
With its refreshing flavors and satisfying texture, homemade Mul Naengmyeon is a culinary adventure well worth undertaking. This recipe allows you to enjoy the authentic taste of Korea without leaving your kitchen. Now go forth and enjoy your delicious, cool bowl of Mul Naengmyeon!