Korean Cold Noodles (Naengmyeon)

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Korean Cold Noodles (Naengmyeon)
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Makes: 4 servings adjust
"Korean cold noodles, naengmyeon, are Korea's counterpart to Japanese soba. Both naengmyeon and soba can be made from buckwheat; both can be served cold in a savory broth, topped with an assorted of refreshing vegetables and fish. On a hot summer's day, naengmyeon is an ideal one-bowl dish requiring so little cooking on the stove that you'll be contentedly slurping noodles long before your kitchen's had a chance to heat up."

Directions

Ingredients

  • 1 package Korean Cold Noodles (Naengmyeon)

Step 1

Bring a large pot of water to boil. Follow the instructions on your packet of Korean cold noodles for the length of cooking.

Ingredients

  • 1 Asian Pear, thinly sliced (you can use a regular pear as well)
  • 4 Hard Boiled Eggs, sliced into 1/3 inch slices
  • 1 Cucumber, thinly sliced
  • Pickles, any sort, carrot, daikon, burdock etc.
  • Kim Chee
  • Marinated Raw Skate

Step 2

While the water is boiling, assemble your choice of toppings.

Ingredients

  • Ice Cubes

Step 3

Place the packets of broth flavoring into the bowls, along with icy cold water. Reserve a few ice cubes for when you serve the noodles.
 

Step 4

When the noodles are done cooking, immediately drain and rinse them in running cold water. Divide them among the four bowls and use a pair of scissors to cut clumps of noodles into more manageable lengths.

Ingredients

  • Agave Nectar
  • Gochujang (Hot Red Pepper Paste)
  • Rice Vinegar

Step 5

Place your toppings in the bowls, along with an ice cube or two per bowl. If you're using mustard oil, drizzle that into the bowl according to how spicy you like your broth. Noodles left in the broth will grow limp in an hour or so, so serve immediately while the noodles are still chewy and cold.
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