Korean recipes:
Naengmyeon (cold noodles)
Naengmyeon (“cold noodles”) is made from buckwheat and a very popular dish in Korea all year round but especially in summertime. I’m going to introduce you to 2 kinds of naengmyeon: mul naengmyeon and bibim naengmyeon, both using yeolmu mul kimchi using a recipe from my previous video.
Mul naengmyeon is soup based noodles which is served with cold icy broth.
Bibim naengmyeon is served with hot and spicy sauce and not much soup.
Naengmyeon is my favorite food. I enjoy the texture of noodles while chewing it. After eating icy cold noodles in the hot summer day, you will feel your body temperature cools down.
INGREDIENTS:
- A package of cold noodles, onion, garlic, green onions,
- ginger, cucumber, egg, 1 bosc pear, hot pepper flakes,
- hot pepper paste, sesame seeds, vinegar, sesame oil, corn syrup,
- salt, soy sauce, sugar, mustard powder
(2 servings)
1. Make stock by boiling 8 cups of water, 3-4 shiitake mushrooms, dried kelp, and 8-10 dried anchovies (You will see how to make this stock in my soon du bu video) and cool it down.
2. Prepare toppings for naengmyeon
- Mustard powder:
Mix 2 tbs of mustard powder and 1 tbs water and put it on warm place to ferment it.
(I place it on the top of boiling stock) - Cucumber:
Slice a quarter of cucumber thinly and sprinkle a pinch of salt, 1 ts of sugar, 1 ts of
vinegar, and a pinch of hot pepper flakes and mix it and set it aside - Bosc pear:
Slice a half pear thinly and soak it in water and add 1 ts sugar to protect it from
changing color - Egg:
Hardboil an egg, cut it in half, and set it aside
3. Make hot and spicy sauce for bibim naengmyeon, by grinding these ingredients:
A half of peeled bosc pear, a quarter of onion (about 3 tbs), 1 ts garlic, 1 ts of ginger, ½ cup of corn syrup, 4 tbs hot pepper flakes, 3 tbs hot pepper paste, ¼ cup of apple vinegar, 1 tbs sesame seeds, 3 green onions, 1 tbs soy sauce
Place the ground sauce into a container and add 1 tbs sesame oil and 1 ts of fermented mustard and mix it.
4. Make naengmyeon broth by mixing 1 cup of Yeolmu kimchi juice and 2 cups of stock.( you can add some vinegar or salt and sugar)
5. Boil the noodles:
- Put noodles into boiling water in a big pot (2/3 of the pot is filled with water). The direction of cooking noodles is on the back of the noodle package and it usually takes 3-4 minutes to boil after putting the noodles into the boiling water. You can take some sample to check if the noodles are cooked enough or not.
- When the noodles are cooked, move the pot into a kitchen sink and pour cold water and remove some water and pour cold water again. This process helps the noodles get chewier.
- Place the noodles into a basket or colander and keep rinsing and draining the noodles until all starch from the noodles are removed.
6. Serve it cold cold!
For mul naengmyeon:
- Put some noodles into a serving bowl and fill the broth until the noodles are submerged.
- Add crushed ice and place toppings: yeolmu kimchi, a few pieces of pear and cucumber, and a half side of boiled egg on top.
- Add 1 ts of mustard
For bibimnaengmyeon:
- Put some noodles into a serving bowl.
- Add a half cup of icy broth
- Place some hot and spicy sauce, yeolmu kimchi, a few pieces of pear and cucumber and a half side of boiled egg on top.
- Add some more sesame oil if you want.
Hi Maangchi!
June 7th, 2008 at 4:36 pmI just watched your video and the bibimnaengmyeon looks soooo tasty!
Now I’m asking myself a stupid question: can you do the red sauce without a grinder? Because I don’t have one!
also, can you skip the corn syrup?
marisa,
June 7th, 2008 at 9:02 pmyes, if you don’t have a food processor, chop all ingredients as finely as you can. No problem.
And also if you don’t have corn syrup or don’t like corn syrup, you can use sugar or more pear.
hello, i have a question. If you want to make 6 servings. can we just triple the ingredients and water? im planning to make food for 6 ppl. or should i make 2 at a time? =] thank you very much.
June 8th, 2008 at 4:38 amHi, Anonymous,
For 6 servings, double or triple ingredients.
I still have some leftover red sauce in the refrigerator. The leftover sauce can be used for a long time.
Don’t forget to use a lot of water when you boil the noodles.
Good luck with your making naengmyeon!
June 8th, 2008 at 6:27 amWelcome back Maangchi! My Dad just came home after a trip and brought back a lot of quince. Do you have any suggestions for using them up? Thanks.
June 8th, 2008 at 5:53 pmCUB,
June 8th, 2008 at 6:59 pmI have never had quince in my life so far, so I can’t give you any recipe. Thank you for asking me anyway.
Looks so yummy!
June 12th, 2008 at 12:53 pmWelcome back! I cannot believe you had the enrgy to shoot the video right after you came back from your trip! No jet lag? I love naengmyeon but I’ve never tried making it. I’ll try your recipe. Looks so good! By the way, where do you get your Korean groceries? I live in toronto and looking for a good Korean supermarket. Thanks:)
June 12th, 2008 at 9:57 pmHello Maangchi,
There is a Korean market that is opening up call Hmart. Will you be going to it? The websit is http://www.Hmart.com We have one here that just open a couple of days ago. I can’t wait to check it out in a couple of days!
June 13th, 2008 at 12:43 amHello, koona 7 and anonymous,
koona7,
I go to the korean grocery store in downtown called PAT near christie subway.
Anonymous,
Yes, I know the Hmart. I will check the link
thank you!
June 14th, 2008 at 7:27 pm우연하게 방문하였습니다.
정말 맛있게 보이는 냉면만드는법 잘 보고 갑니다.(프로의 손길이 마구마구 느껴집니다 ^^)
앞으로 종종 들려서 요리좀 배우고 가겠습니다.
즐거운 하루 되세요~
June 15th, 2008 at 6:36 amUK guy,
June 15th, 2008 at 6:38 amThank you very much for your compliment!
Hi Maangchi..
June 18th, 2008 at 10:13 pmI came across your website today..I think I watched more than half..I was in Busan..Last year and I had this soup and it was sooo good..but I forgot the name..thank you for posting this video now I can make at home..I’m half Japanese..but I just love Korean food..
Dale
Dale,
June 19th, 2008 at 4:09 amWelcome to my blog. If you have any questions about the recipe, ask me please.
Nice to meet you Maangchi, and your fantastic blog too! I´m writing from Venezuela (South America). Unfortunately there is only one Korean restaurant here. We LOVE korean food, specially Naengmyeon (Mr. Kim, from the restaurant, told me he adds peanut sauce ¿?). With your wonderful recipes, tomorrow I´ll surprise my son, who will be visiting from another town. Hope I find all the ingredients… Thank you very much for being there! =)
June 20th, 2008 at 11:10 pmhi Maangchi,
Can I ask you a favor? Can you make the dish called Kong guk su (if I’m not mistaken), because the last time that i went to Korea I totally fell deeply in love with that dish, and I really hope you can help me with this..
And another one, do you know what kind(names) of ingredients are usually used in making pat bing soo??
August 22nd, 2008 at 9:46 pmkEiGh
yes, kongguksu (콩국수): cold noodle soup made with soybeans!
I was going to post the recipe before summer finishes this year, but I can’t promise to post it soon. Let’s see. I have so many korean dishes requested by other people. : )
potbingsu ingredients depend on your taste.
August 23rd, 2008 at 6:54 amI use redbeans, ice (ice shaver needed), sugar, milk, small sweet rice cake cubes, fruits (strawberry, pineapple…) and cherry on top.
hi maangchi,
I have one question about the bibimnaengmyeon, how spicy is the sauce? Because I want to try it but I just don’t know how spicy the sauce is……
September 16th, 2008 at 11:18 pmLing,
September 16th, 2008 at 11:24 pmIf you are not accustomed to hot spicy food, it will be spicy. I recommend putting just a little bit of the sauce in your bibimnaengmyun and see if you can handle the spiciness or not. Careful! : )
Hi Maangchi,can skip yeolmu kimchi for this recipe ? i hv all ingredients now except yeolmu kimchi.thx
September 29th, 2008 at 11:12 pmjenny,
September 30th, 2008 at 7:51 amIf you don’t have yeolmu kimchi. I suggest making pickled radish. Slice it thinly by following the same direction for cucumber in this recipe. Don’t discard the liquid coming out from radish and cucumber and use it.
Hey Maangchi!!! lolz its a hot day here in San Francisco CA so i thought y not make some cold noodle : ) ill tell u how it turns out ; )
October 23rd, 2008 at 5:15 pmNancy,
October 23rd, 2008 at 5:22 pmoh, yeah? Here in New York is getting cold! I feel like having hot noodle soup instead of cold noodles. : )
i just made the cold noodles lolz it was sooo goooddd i kinda cheated tho lolz i bought already made radish kimchee lolz
October 24th, 2008 at 1:13 amHey maangchi remember me? the brazilian teenager from youtube?
October 27th, 2008 at 1:09 pmWell, i was seriously thinking about making bibim naeng myun, i already bought the buckwheat noodles(altought it is VERY short compared to yours) but i’m a little concerned… i dont have all the ingredients but looking the commentaries i saw that its possible to change some of them, could you tell me if it is possible to make bibim naeng myun with these “settings”:
- Short buckwheat noodles (yeah, i know, thats not a big deal)
- use radish instead of mustard powder
- more pear/sugar instead of corn syrup
- can i make it without the icy broth?
You see, i think its strange because all the korean restaurants i went they put radish and i dont know if they use this broth, but the sauce looks watery, altought its 100% red…
help! :)
thx
ok ok, maybe i overreacted but can i change the broth? or make it differently? with other ingredients?
November 6th, 2008 at 1:22 pmWow! How is it possible that I haven’t found your website earlier? ^_~ You are doing a great job, thank you!
November 7th, 2008 at 12:18 pmGreetings from Poland.