Homemade Chilled Naengmyeon (Korean Cold Noodles) – The Ultimate Refreshing Recipe
How to make Mul Naengmyeon, using store-bought broth, with boiled eggs and pickled radish wraps, a chewy noodle dish to beat the heat
Hello everyone! Today, I’ll show you how to make delicious, chewy Mul Naengmyeon (Korean cold noodles) right at home, perfect for a hot summer day or even a chilly winter evening. Mul Naengmyeon is a fantastic palate cleanser after a hearty meat meal, and it’s also a classic summer delicacy. Did you know it was originally a winter dish? In the past, people would store ice from winter to enjoy refreshing cold noodles. That’s why I find myself craving Mul Naengmyeon more in winter than in summer! The chewy noodles paired with the refreshingly cold broth create an exquisite harmony. Let’s get started with the detailed recipe!
Essential Ingredients (Serves 2)- 2 packs of store-bought Mul Naengmyeon broth (keep frozen)
- 2 servings of Naengmyeon noodles
- 2 hard-boiled eggs
- Pickled radish wraps (or pickled radish for naengmyeon) – as needed
- Vinegar – as needed
- Mustard (tube or powder) – as needed
- 1/4 cucumber (optional, to taste)
- 1/4 pear (optional, to taste)
Cooking Instructions
Step 1
Let’s start with the preparation for your refreshing bowl of Mul Naengmyeon. First, gather your Naengmyeon noodles, store-bought broth, and pickled radish wraps. Briefly rinse the store-bought broth under running water, then place it in the freezer for a short while to chill thoroughly. This step ensures your naengmyeon will be extra cold and refreshing.
Step 2
Prepare the perfectly hard-boiled eggs. In a pot, add enough water to cover the eggs and boil them for about 8 minutes until fully cooked. Be careful not to overcook, as the yolk can become crumbly.
Step 3
Frozen Naengmyeon noodles can easily clump together. Take out the portion you need and gently separate the noodles with your hands. It’s important to handle them delicately to prevent tangling.
Step 4
Now, it’s time to cook the Naengmyeon noodles. In a large pot, bring plenty of water to a rolling boil. Once boiling, carefully add the prepared noodles and stir gently with chopsticks for about 1-2 minutes to prevent sticking. The noodles are ready when they become slightly translucent or the water turns cloudy. Turn off the heat immediately. It’s always a good idea to check the package instructions, as cooking times can vary by brand.
Step 5
Drain the cooked noodles in a colander, discard the hot water, and rinse them thoroughly under cold running water 2-3 times. This process removes excess starch and helps achieve that desirable chewy texture. Rinsing with cold water also further chills the noodles, contributing to a refreshingly cold dish.
Step 6
Arrange the well-rinsed noodles attractively in your serving bowl. Presenting them nicely can make the dish even more appealing.
Step 7
Prepare the pickled radish wraps to your liking. If they are too long, cutting them into bite-sized pieces will make them easier to eat. Place the cut pickled radish wraps on top of the noodles.
Step 8
Gently peel the shells off the hard-boiled eggs you prepared earlier. Cut them in half and arrange them on top of the noodles for a lovely garnish. The combination of yolk and white adds a wonderful richness to the naengmyeon.
Step 9
Let’s make our own mustard paste! Mix 1 tablespoon of mustard powder with 2 tablespoons of water until smooth. This creates a delicious mustard sauce, a great alternative if you don’t have tube mustard.
Step 10
Now, it’s time to assemble everything! Drizzle the prepared mustard and some vinegar over the noodles to your taste. Finally, pour the chilled Mul Naengmyeon broth, which you’ve kept cold in the freezer, over the noodles. And voilà! Your delicious Mul Naengmyeon is complete!
Step 11
Ta-da! Your homemade Mul Naengmyeon is ready – perfectly chilled and delightfully chewy. For an extra layer of flavor and freshness, consider adding thinly sliced pear or cucumber, according to your preference. Enjoy your meal!
