Naengmyeon broth

Home Forums Reader recipes Naengmyeon broth

This topic contains 1 reply, has 2 voices, and was last updated by  Ashimi 3 years, 5 months ago.

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
    Posts
  • #50213

    Maangchi
    Participant

    My naengmyeon(cold noodle soup) recipe calls for yeolmu mulkimchi.

    http://www.maangchi.com/recipe/yeolmu-mulkimchi

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

    But some people have asked me if they can make delicious naengmyeon without yeolmu mulkimchi because yeolmu (young summer radish) is not available.

    Yes, you can still make delicious naengmyeon.

    For those who don’t have yeolmu mulkimchi but want to have naengmyeon (cold noodle soup)

    1. You can make mulkimchi with chinese broccoli, mustard greens, and white radish, too. Radish mulkimchi recipe will be posted soon but you can experiment making your own mulkimchi with different kinds of vegetables.

    2. Make chicken or beef broth and add kimchi juice, salt, a little bit of vinegar and sugar : delicious naengmyeon broth!

    3. When you buy a package of naengmyeon, it usually comes with a small soup powder packet. Make broth with the powder. Dissolve the powder in about 1/2 cup warm water first and add ice cold water.

    #54908

    Ashimi
    Participant

    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!

Viewing 2 posts - 1 through 2 (of 2 total)

You must be logged in to reply to this topic.

Views: