Tender & Chewy Mushroom Mul-naengmyeon
[Nest Naengmyeon Recipe] Delicious Mushroom Mul-Offal Naengmyeon Without Raw Fish
Here’s a refreshing twist on mul-naengmyeon, perfect for a summer delight! Instead of expensive and easily perishable raw fish, we’re using king oyster mushrooms. These mushrooms, when blanched and seasoned, become wonderfully tender and chewy, offering a delightful texture and savory flavor that rivals real raw fish. Paired with the cool, crisp broth from Nest Naengmyeon’s dongchimi (radish kimchi) broth, it’s an extraordinary summer meal.
Mushroom Mul-naengmyeon Ingredients- 1 packet Nest Naengmyeon (Dongchimi Mul-naengmyeon)
- 2 leaves Cabbage
- 2 leaves Lettuce
- 3 leaves Perilla leaves
- 1/4 piece Cucumber
- 1/4 piece Carrot
- 1 Korean chili pepper (Cheongyang)
- 1/2 Red chili pepper
Mushroom Seasoning- 1 King oyster mushroom
- 1 tsp Fish sauce (e.g., Kkanari)
- 1 pinch Salt
- 1 tsp Minced garlic
- 1 tsp Sesame oil
Mul-naengmyeon Broth- 1 packet Nest Naengmyeon liquid soup base
- 1 Tbsp Gochujang (red chili paste)
- 1 tsp Gochugaru (fine red chili powder)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Mirin (rice wine)
- 2 Tbsp Vinegar
- 1 Tbsp Allulose (or sugar)
- 1 Tbsp Plum extract
- 1 tsp Fish sauce (e.g., Kkanari)
- 300ml Water
- 1 King oyster mushroom
- 1 tsp Fish sauce (e.g., Kkanari)
- 1 pinch Salt
- 1 tsp Minced garlic
- 1 tsp Sesame oil
Mul-naengmyeon Broth- 1 packet Nest Naengmyeon liquid soup base
- 1 Tbsp Gochujang (red chili paste)
- 1 tsp Gochugaru (fine red chili powder)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Mirin (rice wine)
- 2 Tbsp Vinegar
- 1 Tbsp Allulose (or sugar)
- 1 Tbsp Plum extract
- 1 tsp Fish sauce (e.g., Kkanari)
- 300ml Water
Cooking Instructions
Step 1
We’ll be making a delicious mushroom mul-naengmyeon using the Nest Naengmyeon Dongchimi Mul-naengmyeon as our base.
Step 2
In a large bowl, combine 300ml of water with the liquid soup base from the Nest Naengmyeon Dongchimi Mul-naengmyeon and mix well to dissolve.
Step 3
Add all the ingredients for the mul-naengmyeon broth: 1 Tbsp gochujang, 1 tsp fine gochugaru, 1/2 Tbsp minced garlic, 1/2 Tbsp mirin, 2 Tbsp vinegar, 1 Tbsp allulose (or sugar), 1 Tbsp plum extract, and 1 tsp fish sauce. Stir until smooth and lump-free. Once the broth is prepared, cover and refrigerate it until thoroughly chilled.
Step 4
Instead of raw fish, we’ll use blanched king oyster mushrooms! These mushrooms offer a wonderfully tender and chewy texture with a satisfying flavor, making them a fantastic substitute. First, slice the king oyster mushroom in half lengthwise, then thinly slice it about 0.2-0.3mm thick.
Step 5
Bring a pot of water to a rolling boil. Add the sliced king oyster mushrooms and blanch them for less than 1 minute – just long enough to soften them slightly. Immediately drain and rinse under cold water to stop the cooking. Gently squeeze out any excess water.
Step 6
In a bowl, combine the blanched mushrooms with 1 tsp minced garlic, a dash of fish sauce, a pinch of salt, and 1 tsp sesame oil. Gently mix and massage the ingredients into the mushrooms to season them well.
Step 7
Now, let’s prepare the vegetables. Finely julienne the lettuce, perilla leaves, cucumber, and carrot. Feel free to use up any leftover vegetables you have in your fridge! Slice the cabbage into thin strips as well.
Step 8
For a pop of color, thinly slice the Cheongyang chili pepper and red chili pepper. If you enjoy a spicier kick, feel free to adjust the amount of Cheongyang chili pepper.
Step 9
In another pot, bring plenty of water to a boil. Add the Nest Naengmyeon noodles and cook them over medium-low heat for about 3 minutes, until they are tender but still have a slight bite.
Step 10
Drain the cooked noodles and rinse them thoroughly under cold running water to remove excess starch. Then, carefully twirl the noodles into individual servings or nests.
Step 11
Arrange the prepared noodle nests in a serving bowl. Artfully arrange the seasoned mushroom slices, julienned vegetables, and chili peppers around the noodles. Finally, pour the chilled mul-naengmyeon broth generously over everything. Your beautiful Mushroom Mul-naengmyeon is ready!
Step 12
Enjoy this incredibly delicious Mushroom Mul-naengmyeon, even without raw fish! It’s a truly special and satisfying summer dish.
