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Mul Naengmyeon
Created by: Howcan Team
Ingredients
- 8 ounces of buckwheat noodles
- 4 cups of beef broth
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of sesame oil
- 1/2 teaspoon of gochugaru (Korean red pepper flakes)
- 1/2 cup of cucumber, julienned
- 1/2 cup of radish, julienned
- 2 hard-boiled eggs, sliced
- 1 tablespoon of toasted sesame seeds
- Ice cubes
Instructions
- Cook the buckwheat noodles according to the package instructions. Drain and rinse the noodles under cold water. Place the noodles in a bowl and add a few ice cubes to keep them cold.
- In a separate bowl, mix the beef broth, soy sauce, rice vinegar, sugar, sesame oil, and gochugaru to make the broth.
- Divide the cold noodles into serving bowls. Pour the broth over the noodles.
- Top the noodles with julienned cucumber and radish, sliced hard-boiled eggs, and toasted sesame seeds.
- Serve the Mul Naengmyeon cold and enjoy!
Mul Naengmyeon, a traditional Korean cold noodle dish, has a rich history dating back to the Joseon Dynasty. Originally from North Korea, it gained popularity throughout the Korean peninsula. The dish features thin, chewy buckwheat noodles served in a tangy iced broth, often garnished with pickled radish, cucumber, and a hard-boiled egg. The best Mul Naengmyeon can be found in the city of Pyongyang, where it is believed to have originated. In South Korea, renowned restaurants like Pyeongyang Myeonok in Seoul are celebrated for their authentic rendition of this dish. The key to a perfect Mul Naengmyeon lies in the refreshing, flavorful broth and the texture of the noodles. For a unique twist, some chefs add slices of pear or top the dish with a dollop of spicy mustard. Whether enjoyed in a bustling restaurant or homemade, Mul Naengmyeon is a delightful culinary experience that captures the essence of Korean cuisine.
40 min
4
350 calories
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