Korea
Mul Naengmyeon
Ice-cold buckwheat noodles for hot days
Naengmyeon originally comes from northern Korea and was paradoxically once eaten in winter. Today the ice-cold noodle soup is the summer dish par excellence – refreshing and reviving.
Elastic buckwheat noodles sit in a clear, lightly sour beef broth with ice, topped with cucumber, pear, egg and a dash of vinegar and mustard to taste.
Ingredients
- Buckwheat noodles (naengmyeon)200 g
- Beef broth (chilled)800 ml
- Rice vinegar3 tbsp
- Cucumber & pear1/2 each
- Egg (boiled)2
- Korean mustard (yeongyeoja)to taste
- Ice cubes1 handful
★ = available authentic in the Asia Boutique
Preparation
Season the beef broth, adjust with vinegar and chill very cold.
Cook the noodles per packet, rinse thoroughly cold until elastic.
Put noodles in bowls, pour over the ice-cold broth with ice cubes.
Top with cucumber, pear and halved egg.
Adjust with vinegar and mustard at the table to taste.
Make it original
Real buckwheat noodles and Korean mustard make the dish. Available in the Asia Boutique.