3 Must-Try Korean Cold Noodles (Perfect for Hot Days!)๐๐
Recipes in this Video
Naengmyeon originated in Korea, particularly in the northern regions, as a refreshing dish to combat hot summers. Traditionally served cold, it symbolizes the Korean way of enjoying meals during the heat, often accompanied by various side dishes. Today, naengmyeon is enjoyed year-round, with variations like mul naengmyeon (in broth) and bibim naengmyeon (spicy).
Ingredients
- โbuckwheat noodles
- โbeef broth
- โcucumber
- โradish
- โegg
- โvinegar
- โmustard
- โsesame oil
- โgreen onion
- โkimchi
- โsugar
- โgarlic
- โsoy sauce
- โpepper
Instructions
- 1Boil water in a large pot and cook buckwheat noodles until tender, about 5-7 minutes.
- 2Drain noodles and rinse under cold water until chilled.
- 3Prepare beef broth by simmering beef with garlic and green onion for 1-2 hours.
- 4Strain broth and chill in the refrigerator.
- 5Slice cucumber and radish into thin strips.
- 6Boil an egg until hard, about 9-12 minutes, then cool and peel.
- 7In a bowl, mix vinegar, mustard, sugar, and soy sauce to create a dressing.
- 8Divide chilled noodles into serving bowls.
- 9Pour chilled beef broth over the noodles.
- 10Top with sliced cucumber, radish, and halved egg.
- 11Drizzle sesame oil and garnish with kimchi and green onion.
- 12Serve immediately with additional mustard and vinegar on the side.
Ingredient Alternatives
buckwheat noodles
Healthier: zucchini noodles
Cheaper: wheat noodles
Zucchini noodles reduce carbs and calories while maintaining a similar texture.
beef broth
Healthier: vegetable broth
Cheaper: chicken broth
Vegetable broth is lower in calories and offers a lighter flavor.
egg
Healthier: tofu
Cheaper: egg substitute
Tofu provides protein while being cholesterol-free.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil offers heart-healthy fats and is more accessible.
Techniques
Equipment
Also Known As
Kongguksu, a refreshing summer dish from Korea, features wheat noodles served in a chilled soy milk broth. Traditionally enjoyed during hot months, it embodies the simplicity of Korean cuisine, highlighting the natural flavors of soybeans. This dish is not only nutritious but also a favorite for its cooling properties, making it a staple in Korean households. In recent years, variations have emerged, incorporating different toppings and flavors, appealing to a wider audience globally.
Ingredients
- โwheat noodles
- โsoybeans
- โwater
- โsalt
- โsesame oil
- โcucumber
- โgreen onion
- โice cubes
- โsesame seeds
Instructions
- 1Soak soybeans in water overnight.
- 2Drain and rinse the soaked soybeans.
- 3Blend the soybeans with fresh water until smooth and creamy.
- 4Strain the blended mixture through a fine sieve or cheesecloth to extract the soy milk.
- 5Boil wheat noodles in salted water until tender, then drain and rinse under cold water.
- 6Chill the noodles in ice water for a few minutes to cool them down.
- 7Serve the chilled noodles in a bowl with a generous pour of soy milk.
- 8Garnish with sliced cucumber, chopped green onion, and sesame seeds.
- 9Drizzle sesame oil over the top before serving.
- 10Add ice cubes to the bowls if desired for extra chill.
Ingredient Alternatives
wheat noodles
Healthier: buckwheat noodles
Cheaper: ramen noodles
Buckwheat noodles are gluten-free and healthier, while ramen noodles are often cheaper.
soybeans
Healthier: edamame
Cheaper: canned chickpeas
Edamame is a healthier option, while canned chickpeas are more affordable.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides healthier fats, while canola oil is a budget-friendly alternative.
cucumber
Healthier: zucchini
Cheaper: carrots
Zucchini is a low-calorie option, while carrots are often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- โ200g jjolmyeon noodles
- โ1 cucumber, julienned
- โ1 carrot, julienned
- โ1/2 cup bean sprouts, blanched
- โ2 boiled eggs, halved
- โ1/4 cup gochujang (Korean chili paste)
- โ2 tbsp sugar
- โ1 tbsp vinegar
- โ1 tbsp sesame oil
- โ1 tbsp soy sauce
- โ1 tsp sesame seeds
Instructions
- 1Cook the jjolmyeon noodles according to package instructions, then rinse under cold water and drain.
- 2In a bowl, mix gochujang, sugar, vinegar, sesame oil, and soy sauce to create the sauce.
- 3In a large serving bowl, place the cooked noodles and pour the sauce over them, tossing to coat evenly.
- 4Add the julienned cucumber and carrot on top of the noodles.
- 5Garnish with blanched bean sprouts and halved boiled eggs.
- 6Sprinkle sesame seeds over the top for added flavor.
- 7Serve immediately, mixing the ingredients together before eating.
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