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Iced Korean Buckwheat Noodles | Mul-naengmyeon
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Korean naengmyeon is just that – a brothy, noodle soup topped with spicy cucumber, Asian pear, daikon radish, hard-boiled egg, and ice. While the soup starts out mild in flavor, adding vinegar, mustard oil (or paste), and even a spoonful of kimchee takes the soup to a whole new flavor profile – the catch is this seasoning is usually done at the table, so everyone can control how their naengmyeon tastes. Do you want it spicy? Sour? Heavy on the pear? The choice is yours.
Ingredients
Produce
• 1 Chili flakes, ground
• 1 Cucumber
• 1 Daikon radish, small
• 1 Pear, asian
• 1 Pear
• 1/2 oz Shiitake mushrooms, dried
Refrigerated
• 4 Egg, hard
Canned Goods
• 2 qt Beef broth
Pasta & Grains
• 9 oz Buckwheat noodles
Baking & Spices
• 2 Salt
• 1 Sugar
Oils & Vinegars
• 1 Mustard oil
• 1 Rice vinegar
• 1 Sesame oil
Frozen
• 1 Ice
Prepared
• 1 Kimchee
Other
• 1-2 tsp kelp powder