ย 
  • Helen ModernPepper

NEW: Eat cold noodles to survive the summer heat & be HAPPY๐Ÿ˜‹ Mul-NaengMyeon ๋‹ค์‹œ๋‹ค ๋ฌผ๋ƒ‰๋ฉด ๋ฌด/์˜ค์ด ์ ˆ์ž„ ๋„ˆ๋ฌด ๋ง›์žˆ๋‹ค


#naengmyeon #๋ฌผ๋ƒ‰๋ฉด #coldnoodles


[NEW Mul-naengmyeon recipe]

This is a CLASSIC KOREAN SUMMER NOODLE DISH. Mul-naengmyeon แ„†แ…ฎแ†ฏแ„‚แ…ขแ†ผแ„†แ…งแ†ซ 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.


๐Ÿ‡ฐ๐Ÿ‡ท๋ง›์žˆ๋Š” ๋ฌผ๋ƒ‰๋ฉด ๋งŒ๋“ค๊ธฐ๐Ÿ‡ฐ๐Ÿ‡ท์ดˆ๊ฐ„๋‹จ ๋‹ค์‹œ๋‹ค ๋ƒ‰๋ฉด ์œก์ˆ˜ ๋ ˆ์‹œํ”ผ ์ž…๋‹ˆ๋‹ค. ๋ฌด์ ˆ์ž„ + ์˜ค์ด์ ˆ์ž„ + ์†Œ๊ณ ๊ธฐ ์‚ฌํƒœ์ˆ˜์œก + ์ซ„๊นƒํ•˜๊ฒŒ ๋ƒ‰๋ฉด๋ฉด ์‚ถ๋Š”๋ฒ•


Mul-naengmyun Recipe Time-Codes/์œ ํŠœ๋ธŒ ์˜์ƒ ๋ ˆ์‹œํ”ผ ์‹œ๊ฐ„ ์ฝ”๋“œ

00:00โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹โ€‹ Introduction ์˜คํ”„๋‹/์ธ์‚ฟ๋ง

01:31 Radish, Cucumber & cold beef slices (๋ฌด์ ˆ์ž„ + ์˜ค์ด์ ˆ์ž„)

06:20 Simple Broth & Beef (๋‹ค์‹œ๋‹ค ๋ƒ‰๋ฉด ์œก์ˆ˜ + ์†Œ๊ณ ๊ธฐ ์‚ฌํƒœ์ˆ˜์œก)

13:27 Noodle Cooking Tips (์ซ„๊นƒํ•˜๊ฒŒ ๋ƒ‰๋ฉด๋ฉด ์‚ถ๋Š”๋ฒ•)

17:00 Eating Tips (๋ฌผ๋ƒ‰๋ฉด ๋ง›์žˆ๊ฒŒ ๋จน๋Š” ๋ฒ•)

20:40 Noodle Shopping Tips (๋ƒ‰๋ฉด๋ฉด ์‡ผํ•‘ ํŒ)


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 ํฐ์ˆ ๊ณผ 1 ์ž‘์€ ์ˆ ์˜ ์„ค๋ช…์€? ์—ฌ๊ธฐ๋ฅผ ํด๋ฆญํ•˜์‹ญ์‹œ์˜ค.

1 teaspoon ์ž‘์€ ์ˆ  = 5 ml

1 tablespoon ํฐ์ˆ  = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup ์ปต = 128 grams

1 lb = 450 grams


INGREDIENTS/์žฌ๋ฃŒ

2 Servings

Simple Beef Broth & Cold Beef Slices (๋‹ค์‹œ๋‹ค ๋ƒ‰๋ฉด ์œก์ˆ˜ + ์†Œ๊ณ ๊ธฐ ์‚ฌํƒœ์ˆ˜์œก):

8 Cup ์ปต (1.9 liters) Water ๋ฌผ

1/2 lb (900 grams) Beef Shank

1 Tablespoon ํฐ์ˆ  Korean cooking wine/mirin ๋ฏธ๋ฆผ

1 Tablespoon ํฐ์ˆ  Naengmyeon Dashida ๋ƒ‰๋ฉด ๋‹ค์‹œ๋‹ค

Substitution ์—†์œผ๋ฉด: Beef Dashida ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค OR ๋˜๋Š” Soup powder from naengmyeon packet ๋ƒ‰๋ฉด ๋ถ„๋ง

2 Garlic cloves ๋งˆ๋Š˜

1 Scallion ์ชฝํŒŒ

1 Korean radish (1 finger thick & half hand-size)

Substitution ์—†์œผ๋ฉด: Pink/red radishes

6 Peppercorns ๋ง๋ฆฐ ํ›„์ถ”

1 Korean radish (1 finger thick & half hand-size)

Substitution ์—†์œผ๋ฉด: Pink/red radishes ๋นจ๊ฐ„๋ฌด


Cucumber Pickle ์˜ค์ด์ ˆ์ž„

3 oz (85 grams) Kirby cucumbers ์˜ค์ด

1 Tablespoon ํฐ์ˆ  Coarse Salt ๊ตต์€ ์†Œ๊ธˆ


Radish Pickle ๋ฌด์ ˆ์ž„

5 oz (140 grams) Korean radish

Substitution ์—†์œผ๋ฉด: Pink/red radishes

1 Tablespoon ํฐ์ˆ  Coarse Salt ๊ตต์€ ์†Œ๊ธˆ

1 Tablespoon ํฐ์ˆ  Vinegar ์‹์ดˆ

1 Teaspoon ์ž‘์€์ˆ  Sugar ์„คํƒ•

Optional: For a spicy taste, add 1 Teaspoon ์ž‘์€์ˆ  Fine-ground red pepper/GoEun-GoChuGaRu (๋งต๊ฒŒ ๋“œ์‹ค๋ ค๋ฉด ๊ณ ์šด๊ณ ์ถง๊ฐ€๋ฃจ๋ฅผ ์‚ฌ์šฉํ•˜์„ธ์š”)

For Garnishing:

Roasted sesame seeds (light sprinkling) ํ†ต๊นจ


NaengMyun Noodles (dried or fresh)

FYI - Many non-Koreans use Soba noodles (called MaeMilGukSu ๋งค๋ฐ€๊ตญ์ˆ˜ 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 ํ•จํฅ๋ƒ‰๋ฉด 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 ๋‹น๋ฉด). 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.


๐Ÿ›’๐Ÿ›Shop more Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store

Dried NaengMyeon Noodles

https://amzn.to/3AASWmy

https://amzn.to/3PfhC8f

https://amzn.to/3uxM59q

https://amzn.to/3yNPtzw

https://amzn.to/3arAGRF (without soup powder)

Beef Dashida ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค

https://amzn.to/3RcKrE5

Dongchimi Broth (Water Radish Kimchi Broth)

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Korean Mustard Paste

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https://amzn.to/3AABxuf (mustard powder)

Korean apple vinegar

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Sesame Seeds

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https://amzn.to/3RiErtp

https://amzn.to/3aqKxY6 (100% Korean)

Korean Coarse Sea Salt

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Korean Mirin (cooking wine)

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Japanese Mirin https://amzn.to/3Aw8mbt

Peppercorns

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Fine Mesh Strainer

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Pots & Pans 10 piece set (this is the set I have)

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8 Quart Pot

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4 Quart Pot

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Glass Mixing Bowls:3 Piece Set

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9 Piece Set

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16 piece Knife Set

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Chef's Knife

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Disposable Food Grade Gloves

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Simple Beef Broth & Cold Beef Slices (๋‹ค์‹œ๋‹ค ๋ƒ‰๋ฉด ์œก์ˆ˜ + ์†Œ๊ณ ๊ธฐ ์‚ฌํƒœ์ˆ˜์œก ๋งŒ๋“ค๊ธฐ)

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 ์ปต (1.9 liters) Water ๋ฌผ

  • 1 Tablespoon ํฐ์ˆ  Korean cooking wine/mirin ๋ฏธ๋ฆผ

  • 2 Garlic cloves ๋งˆ๋Š˜

  • 1 Scallion ์ชฝํŒŒ

  • 1 Korean radish (1 finger thick & half hand-size)

  • Substitution ์—†์œผ๋ฉด: Pink/red radishes

  • 6 Peppercorns ๋ง๋ฆฐ ํ›„์ถ”

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 ํฐ์ˆ  Naengmyeon Dashida ๋ƒ‰๋ฉด ๋‹ค์‹œ๋‹ค

  • Substitution ์—†์œผ๋ฉด: Beef Dashida ์†Œ๊ณ ๊ธฐ ๋‹ค์‹œ๋‹ค OR ๋˜๋Š” Soup powder from naengmyeon packet ๋ƒ‰๋ฉด ๋ถ„๋ง

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 ๋ƒ‰๋ฉด ์˜ค์ด์ ˆ์ž„ ๋งŒ๋“ค๊ธฐ

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 ์˜ค์ด

  • 1 Tablespoon ํฐ์ˆ  Coarse Salt ๊ตต์€ ์†Œ๊ธˆ

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 ๋ƒ‰๋ฉด ๋ฌด์ ˆ์ž„ ๋งŒ๋“ค๊ธฐ

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 ์—†์œผ๋ฉด: Pink/red radishes)

  • 1 Tablespoon ํฐ์ˆ  Coarse Salt ๊ตต์€ ์†Œ๊ธˆ

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 ํฐ์ˆ  Vinegar ์‹์ดˆ

  • 1 Teaspoon ์ž‘์€์ˆ  Sugar ์„คํƒ•

  • Optional: For a spicy taste, add 1 Teaspoon ์ž‘์€์ˆ  Fine-ground red pepper/GoEun-GoChuGaRu (๋งต๊ฒŒ ๋“œ์‹ค๋ ค๋ฉด ๊ณ ์šด๊ณ ์ถง๊ฐ€๋ฃจ๋ฅผ ์‚ฌ์šฉํ•˜์„ธ์š”)

Noodle Cooking Tips (์ซ„๊นƒํ•˜๊ฒŒ ๋ƒ‰๋ฉด๋ฉด ์‚ถ๋Š”๋ฒ•)

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 ๋ฌผ๋ƒ‰๋ฉด ๋ง›์žˆ๊ฒŒ ๋จน๋Š” ๋ฒ•

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 HAPPY๐Ÿ˜‹ Mul-NaengMyeon ๋‹ค์‹œ๋‹ค ๋ฌผ๋ƒ‰๋ฉด ๋ฌด/์˜ค์ด ์ ˆ์ž„ ๋„ˆ๋ฌด ๋ง›์žˆ๋‹ค


BROTH TIP: If you mix half beef broth with half DongChiMi (water radish kimchi) brothโฌ‡๏ธ, the taste is AMAZING!


Bon appรฉtit๐Ÿ˜‹


This Kimchi broth is SO GOOD, you can put your FACE IN IT! Water Radish Kimchi: Dongchimi

Cold Cucumber Soup + Soba Noodles (Oi NaengGuk ์˜ค์ด๋ƒ‰๊ตญ) VEGAN/KETO Soup Recipe | KOREAN Cucumber Salad


Spicy Mixed Noodles (Bibimguksu ๊น€์น˜แ„‡แ…ตแ„‡แ…ตแ†ทแ„€แ…ฎแ†จแ„‰แ…ฎ) Kimchi Noodles Recipe + Mukbang ๋น„๋น„๋ฐ”๋ฝ ๊ตญ์ˆ˜ ์–‘๋…์žฅ ์ดˆ๊ฐ„๋‹จ (ใ‚ญใƒ ใƒ้บบ)

In a pinch & craving Korean BBQ? Make 3 Minute Bulgogi & K-BBQ wrap [3แ„‡แ…ฎแ†ซ ๋ง‰๋ถˆ๊ณ ๊ธฐ]
































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