[NEW Mul-naengmyeon recipe]
This is a CLASSIC KOREAN SUMMER NOODLE DISH. Mul-naengmyeon 물냉면 is a COLD NOODLE DISH served in slushy COLD BROTH. This dish is not only satisfying and filling, but it will leave you feeling rescued from the horrid summer heat...:-)
YOU can make AUTHENTIC & DELICIOUS Mul-naengmyeon at home!
COMPLETE tutorial on HOW TO MAKE KOREAN COLD NOODLE SOUP + radish, cucumber, cold beef slices and SUPER EASY BROTH! How to eat Mul-naengmyeon + Noodle shopping tips.
🇰🇷맛있는 물냉면 만들기🇰🇷초간단 다시다 냉면 육수 레시피 입니다. 무절임 + 오이절임 + 소고기 사태수육 + 쫄깃하게 냉면면 삶는법
Mul-naengmyun Recipe Time-Codes/유튜브 영상 레시피 시간 코드
00:00 Introduction 오프닝/인삿말
01:31 Radish, Cucumber & cold beef slices (무절임 + 오이절임)
06:20 Simple Broth & Beef (다시다 냉면 육수 + 소고기 사태수육)
13:27 Noodle Cooking Tips (쫄깃하게 냉면면 삶는법)
17:00 Eating Tips (물냉면 맛있게 먹는 법)
20:40 Noodle Shopping Tips (냉면면 쇼핑 팁)
Below you'll find the following:
Ingredient List
Korean ingredient and suggested product links
Recipe Instruction
Suggested video recipes
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Helen
1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 Cup 컵 = 128 grams
1 lb = 450 grams
INGREDIENTS/재료
2 Servings
Simple Beef Broth & Cold Beef Slices (다시다 냉면 육수 + 소고기 사태수육):
8 Cup 컵 (1.9 liters) Water 물
1/2 lb (900 grams) Beef Shank
1 Tablespoon 큰술 Korean cooking wine/mirin 미림
1 Tablespoon 큰술 Naengmyeon Dashida 냉면 다시다
Substitution 없으면: Beef Dashida 소고기 다시다 OR 또는 Soup powder from naengmyeon packet 냉면 분말
2 Garlic cloves 마늘
1 Scallion 쪽파
1 Korean radish (1 finger thick & half hand-size)
Substitution 없으면: Pink/red radishes
6 Peppercorns 말린 후추
1 Korean radish (1 finger thick & half hand-size)
Substitution 없으면: Pink/red radishes 빨간무
Cucumber Pickle 오이절임
3 oz (85 grams) Kirby cucumbers 오이
1 Tablespoon 큰술 Coarse Salt 굵은 소금
Radish Pickle 무절임
5 oz (140 grams) Korean radish
Substitution 없으면: Pink/red radishes
1 Tablespoon 큰술 Coarse Salt 굵은 소금
1 Tablespoon 큰술 Vinegar 식초
1 Teaspoon 작은술 Sugar 설탕
Optional: For a spicy taste, add 1 Teaspoon 작은술 Fine-ground red pepper/GoEun-GoChuGaRu (맵게 드실려면 고운고춧가루를 사용하세요)
For Garnishing:
Roasted sesame seeds (light sprinkling) 통깨
NaengMyun Noodles (dried or fresh)
FYI - Many non-Koreans use Soba noodles (called MaeMilGukSu 매밀국수 in Korean) thinking that these are naengmyun noodles because of the noodle packaging being labeled as "Buckwheat noodles." Naengmyun noodles are made using buckwheat, but it is made with other flours. Naengmyun noodles also comes in so many variations. My favorite naengmyeon noodles are HamHeung NaengMyeon 함흥냉면 because these noodles are the chewiest out of all naengmyeon noodle variations. These noodles are the chewiest because the noodle dough is made with sweet potato flour. Now, this does not meant that these noodles are the same noodles used to make JapChae (noodles used to make the dish JapChae is called DangMyeon 당면). Yes, DangMyeon noodles are also made with sweet potato flour, but they are totally two different kinds of noodles used for two unique ways. Anyway, we, Koreans, also enjoy eating MaeMilGukSu (aks Soba noodles), especially during the summer months, but to be clear, naengmyeon noodles are not the same as MaeMil noodles.
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Dried NaengMyeon Noodles
https://amzn.to/3AASWmy
https://amzn.to/3PfhC8f
https://amzn.to/3arAGRF (without soup powder)
Beef Dashida 소고기 다시다
Dongchimi Broth (Water Radish Kimchi Broth)
Korean Mustard Paste
https://amzn.to/3AABxuf (mustard powder)
Korean apple vinegar
https://amzn.to/3NQc9Ui
Sesame Seeds
https://amzn.to/3aqKxY6 (100% Korean)
Korean Coarse Sea Salt
Korean Mirin (cooking wine)
Japanese Mirin https://amzn.to/3Aw8mbt
Peppercorns
Fine Mesh Strainer
Pots & Pans 10 piece set (this is the set I have)
8 Quart Pot
https://amzn.to/3ypHxTV
4 Quart Pot
Glass Mixing Bowls:3 Piece Set
9 Piece Set
16 piece Knife Set
https://amzn.to/3c1CCB38"
Chef's Knife
Disposable Food Grade Gloves
https://amzn.to/3QIUkJg
Simple Beef Broth & Cold Beef Slices (다시다 냉면 육수 + 소고기 사태수육 만들기)
Step One
In a medium size pot, bring water to boil (enough water to completely submerge the beef). Add 1/2 lb (900 grams) Beef Shank to the boiling water, cover with lid, and lower the stove heat to medium. Let it cook for 5 minutes. Then pour out all the water and rinse the beef under running cold water to remove any cooked blood clots on it. This flash boiling is to remove the excess blood so our broth comes our clear.
Step Two
In a medium size pot, add the following ingredients, plus the flash blanched beef.
8 Cup 컵 (1.9 liters) Water 물
1 Tablespoon 큰술 Korean cooking wine/mirin 미림
2 Garlic cloves 마늘
1 Scallion 쪽파
1 Korean radish (1 finger thick & half hand-size)
Substitution 없으면: Pink/red radishes
6 Peppercorns 말린 후추
Set the stove heat on high. Once the water starts boiling, place the lid, lower the stove heat to medium, and let it simmer for 20 minutes. Then remove and discard (or eat) all the ingredients from the pot, except the beef. Add the Dashida. Mix well. Now taste the broth. The broth should taste just slightly salty enough so that you can literally drink it. If it tastes too salty, add some water. If to bland, add some salt.
1 Tablespoon 큰술 Naengmyeon Dashida 냉면 다시다
Substitution 없으면: Beef Dashida 소고기 다시다 OR 또는 Soup powder from naengmyeon packet 냉면 분말
Step Three
Pour the beef broth and cooked beef to a heat safe container. Let the liquid and beef cool down to room temperature. Then cover with a lid and place in the fridge. Let the broth get cold in the fridge for at a minimum for 4 to 6 hours OR overnight. Once the broth gets cold enough in the fridge, the fat will rise to the surface. Then remove the floating fat using a fine mesh filter. Mul-naengmyun broth is known for its clarity, so you should not see fat in the broth. Pour the filtered broth into a ziplock bag and keep it in the freezer for 1 to 2 hours so the broth becomes slushy. NO, you do not want to add ice cubes to your naengmyeon broth when eating the noodles. Doing so will dilute the delicious broth as the ice melts.
Step Four
Slice the cold beef and store in a container. Add a few tablespoons of the cold broth to the sliced beef so it remains moist. Store in the fridge to keep it chilled.
Cucumber Pickle 냉면 오이절임 만들기
Cut off the ends of the cucumbers, and cut into 4 spears. Remove the inner soft core of the cucumbers. When we salt the cucumbers, the core will dissolve more and make our cucumber pickles less crunchy. Then cut the spears into half, and cut into strips.
3 oz (85 grams) Kirby cucumbers 오이
1 Tablespoon 큰술 Coarse Salt 굵은 소금
Add the coarse salt to the cucumber strips. Mix well and let the cucumber strips sit in room temperature for 15 minutes. Then rinse the salted cucumber strips in cold water a few times, to remove the excess salt. Then gently squeeze the cumber in your hands about 5 times. This is done! So simple, and yet these cucumber pickles are a MUST when eating naengmyun. Place the cucumber pickles in an airtight container and place in the fridge to keep them chilled.
Radish Pickle 냉면 무절임 만들기
Slice the radish into thin rectangle slices (thin and yet thick enough to snap in half). Add the coarse salt and mix well. Let the salted radish slices sit in room temperature for 15 minutes. Then rinse the salted radish slices in cold water a few times, to remove the excess salt. Then gently squeeze the radish in your hands about 5 times.
5 oz (140 grams) Korean radish (Substitution 없으면: Pink/red radishes)
1 Tablespoon 큰술 Coarse Salt 굵은 소금
Add the following ingredients and mix well. Then store the radish in an airtight container and place in the fridge to keep them chilled. These radish pickles will taste much better if you let it ferment in the fridge for 12-24 hours.
1 Tablespoon 큰술 Vinegar 식초
1 Teaspoon 작은술 Sugar 설탕
Optional: For a spicy taste, add 1 Teaspoon 작은술 Fine-ground red pepper/GoEun-GoChuGaRu (맵게 드실려면 고운고춧가루를 사용하세요)
Noodle Cooking Tips (쫄깃하게 냉면면 삶는법)
Step One
In a large pot (the biggest pot you got), fill with lots of water (at least half way). Bring the water to boil. TIP: When cooking noodles, do not use small pots. The noodle will cook better and faster when cooked in a large bath of water. This ensures that the noodles are cooked in high boiling temperature, which will evenly cook the noodles faster. When you cook the noodles in a small, you bring down the boiling temperature of the water when you add the noodles. Then noodles cannot evenly cook and the noodles will have to sit in the water while it waits for the water temperature to come back to boiling. Plus, in a small pot, you have a high chance of the water boiling over as you cook the noodles. It is not fun to clean up that mess on your stove.
Dried naengmyeon noodles, boil on high heat for no more than 3 minutes.
Fresh noodles, first separate the noodles, then boil on high heat for no more than 50 seconds.
Once you add the noodles, make sure to keep the noodles moving around, and keep and eye on the time. If you overcook the noodles, it will taste too soft. Naengmyeon noodles are known for its chewy taste.
Step Two
Quickly bring the cooked noodles to the sink. TIP: If you want your noodles to taste chewy, you need to bring down the temperature of the noodles ASAP. Using a large strainer and a large mixing bowl, cool down the noodles with running cold water. Rinse once or twice, quickly. Then add 2 cups of ice cubes to the mixing bowl with the noodles. Gently rub the noodles (about 10 times, quickly) in the ice bath to remove the excess starch. Removing the excess start is also another way to ensure that your noodles taste chewy. All this rinsing and cooling down the noodles should be done in 30 - 45 seconds.
Hold a big strand of the noodles in your hand. Using the other hand, gently guide down with your hands to squeeze the excess water. Then wrap the noodle strand around your hand, and gently squeeze again with your hands. Now the noodles are ready! Eat the noodles within 5 minutes of cooking or else the noodles will get soggy and bloated.
Building your Mul-naengmyeon bowl 물냉면 맛있게 먹는 법
Place the cooked noodles in a bowl. Add layers of the radish pickles, cucumber pickles, cold beef slices, one or two pieces of Korean pear slices (use any sweet crunchy pear if you can't get Korean pear), and top with half of a hard boiled egg. Garnish with a light sprinkle of sesame seeds.
As for how to eat mul-naengmyeon (yes, there are actual steps), and its condiments, please watch 17:00 of (CLICK HERE) Eat these noodles to survive the summer heat & be HAPPY😋 Mul-NaengMyeon 다시다 물냉면 무/오이 절임 너무 맛있다
BROTH TIP: If you mix half beef broth with half DongChiMi (water radish kimchi) broth⬇️, the taste is AMAZING!
Bon appétit😋
This Kimchi broth is SO GOOD, you can put your FACE IN IT! Water Radish Kimchi: Dongchimi
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