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Naengmyeon means “cold noodles” in English, and refers to a Korean dish made of long, thin noodles and served cold. It’s very popular in Korea all year ’round but especially in summertime, because it’s so cold and refreshing. The noodles often have some buckwheat in them, but can also be made with the flour or starch of potatoes, sweet potatoes, arrowroot, kudzu, seaweed or green tea.
There are 2 main varieties: mul-naengmyeon, which is served in an icy cold broth made from beef, chicken or dongchimi, and bibim-naengmyeon, which is served in a spicy sauce instead of a broth. This recipe is for mul-naengmyeon, and here’s the recipe for bibim-naengmyeon, the other dish in the video. Due to the background music in the video, the sound has been removed, but I will remake the video soon, I promise!
Naengmyeon is my favorite food. I love the texture of the chewy noodles. After eating icy cold noodles on a hot summer day, you will feel your body temperature cool right down.
Ingredients (for 2 servings):
A package of Korean buckwheat noodles usually comes with soup powder packet. If you want to make a quick broth, you can simply mix the soup powder with cold water. If you want to make homemade stock, this is how I do it.
Make stock for mul-naengmyeon:
Make the noodles:
Put it all together:
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