Re: Naengmyeon broth

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I always use a little bit of the powder in the packet and add it to my beef broth. It has an added dimension of Umami that I can’t get without either the packets or sogogi dashi powder.

My mother always used oi muchim on top of our nengmyun, along with eggs, a little beef and asian pear. Oh, and we always use a little vinegar and hot mustard oil! When she first came to America korean ingredients were very hard to find, but cucumbers are everywhere!