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Korean Cold Noodles Recipe
Korean Cold Noodles Recipe
Korean Cold Noodle (naengmyeon: 냉면) is served in large brass or stainless-steel bowl with a tangy iced broth, julienned cucumbers, slices of Korean pear, thin, wide strips of lightly pickled radish, and either a boiled egg or slices of cold boiled beef or both. Addition Spicy mustard sauce (or mustard oil) and vinegar are often added before consumption. Traditionally, the long noodles would be eaten without cutting, as they symbolized longevity of life and good health, but servers at restaurants usually ask if the noodles should be cut prior to eating, and use scissors to cut the noodles
Main Ingredients:
- 350 grams of cold noodles
- 200 grams of beef (steak meat)
- 1 onion
- 4 cloves of garlic
- 1/2 onion, 100g radish
- 1/2 cucumber
- 1/3 pear
- 2 eggs
Seasoning:
- 1/2 chili powder
- 6 cups of cold water
- half a spoon of salt
4 steps for preparation:
- When cooking beef, add onion, garlic and green onion and continue to cook for 30 minutes. After the beef is boiled, cool it and cut it into thin slices as the meat in the cold noodles.
- After the soup is cooled in the refrigerator, the oil will condense on the top layer and scrape out all the oil on the upper layer.
- After the eggs are hard-boiled, cut them into half and add the noodles when the water boils. Stir the noodles with chopsticks to heat evenly and cook for 1-2 minutes.
- When the water is out, pour in half a cup of cold water, which will make the noodles firm. Rinse the noodles in the cold water until the greasy feeling disappears. Remove the dough and put it in a bowl, pour in the cool broth, then add sliced meat, cucumber, radish, and eggs.
