Mul-naengmyeon (Cold Noodle Soup)
Thin buckwheat noodles in icy, clear broth are topped with crisp cucumber and Asian pear.
- Prep
- 35 min
- Cook
- 14 min
Scale the recipe
Ingredients
- Fresh buckwheat naengmyeon noodles Weigh the fresh packaged noodles before boiling.
- 400 g
- Prepared beef naengmyeon broth Use ready-to-serve broth.
- 4 C
- Cucumber
- 80 g
- Asian pear Peeled and cored.
- 80 g
- Egg For one serving, boil a whole egg and use just one half.
- 1 piece
Seasonings
- Rice vinegar
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Chill the broth
Stir the rice vinegar 1 T into the refrigerated broth 4 C and pour it into a shallow container. Freeze for 20–30 minutes, then gently break up any ice along the edge with a spoon.
-
Boil, cool and halve the egg
Lower the egg 1 piece into boiling water for 11–12 minutes, until both the white and yolk are firm. Cool in cold water, peel and halve it.
-
Slice cucumber and pear
Cut the cucumber 80 g into fine matchsticks and thinly slice the pear 80 g.
-
Separate and boil the naengmyeon noodles
Gently separate the buckwheat noodles 400 g and drop them into boiling water. Cook according to the package directions.
-
Rinse the noodles in cold water and portion
Then rinse at once, rubbing the strands gently in cold water. Shake off the excess water and place a nest in each bowl.
-
Add the toppings and cold broth
Set the cucumber, pear and hard-boiled egg on the noodles. Pour the chilled broth around the noodles and serve immediately.
