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“Cold Noodle Soup”

  • 3 posts
  • started 2 years ago by Peachez
  1. Peachez New Orleans, Louisiana, USA My profile page
    • Yorizzang
    • 13 posts
    • joined January 4, 2010

    Weather here in New Orleans is beautiful, but it's geting kinda warm in the Mid 80's to Mid 90's. I would love to make Naenmyeon but it's difficult to find young summer radishes to make the yeolmu kimchi. So, what are my other options, since this is the base for the cold noodle soup. What can be substituted for the yeolmu mulkimchi? I'd like to know ASAP, the cold cucumber soup is very refreshing, but not very filling. I would like to try the Naenmyeon as well noodles always fill you up, and this is a new way for me to enjoy them...and I'm thinking it not a heavy dish, as with pasta dishes with the variou sauces. Anybody out there, and you too Maangchi have any suggestions?

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    • Posted 2 years ago
  2. Maangchi New York City My profile page
    • Dumok
    • 834 posts
    • joined August 6, 2008

    More authentic broth for naengmyeon (cold noodle soup) is made with beef or chicken.

    Boil beef brisket for a long time until the broth is very delicious and the beef gets tender.

    Cool down the broth and add salt and vinegar and keep it in the fridge.
    When the broth gets cool, prepare your noodles by following the direction in the recipe.

    http://www.maangchi.com/recipe/naengmyeon

    Remove solid fat floating on top of the broth before pouring it over your noodles in a bowl.

    Slice the cooked beef thinly and place it on top along with boiled egg, chopped kimchi (if you want), cucumber strips..etc

    oh, don't forget to add ice cubes!

    I will post this recipe someday in the future.
    BTW, is that you in the photo? You look so cute! You remind me of one of my Korean friends! : )

    Let me know how your naengmyeon turns out if you make it. You can take a photo of your naengmyeon and upload it here so that my other readers will see it together.

    • Posted 2 years ago
  3. Peachez New Orleans, Louisiana, USA My profile page
    • Yorizzang
    • 13 posts
    • joined January 4, 2010

    Yes it's me...thank you for the compliment. Also, thank you for your quick response to my question.. Looking forward to trying this version of the recipe for Naengmyeon. Oh and dont forget the one I'm waiting for Galbitang! I know it takes a while to prepare but I know your viewing audience will enjoy it and will want to make it as soon as the video comes out. Again, thank you so very much for the recipe. LOL

    • Posted 2 years ago

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