KOREAN CHILLED BUCKWHEAT NOODLES WITH CHILLED BROTH AND KIMCHI
This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I'm using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison's "Vegetarian Cooking for Everybody." You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, soups and stews, main course
Time 40m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Make the broth. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and sugar if desired. Place in the refrigerator until cold.
- Cook the soba noodles. Drain well and toss with 1 tablespoon of the sesame oil. Place in the refrigerator and chill while you prepare the other ingredients.
- Toss the kimchi with the remaining sesame oil and refrigerate. Chill all of the other ingredients.
- Divide the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Taste and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve. Guests should stir the mixture so that the kimchi flavors the broth and noodles.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams
KOREAN COLD NOODLES (MUL NAENGMYEON) RECIPE BY TASTY
Can't get enough of BTS? Try one of Jin's favorite foods: Korean cold noodles (mul naengmyeon). Koreans love to enjoy this dish on a hot summer day. It's savory, tangy, and super refreshing. If you like your noodles ice cold like many Koreans, add ice directly to your broth!
Provided by Jasmine Pak
Categories Lunch
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the broth: In a large pot, combine the flank steak, green onions, white onion, dried seaweed, ginger, garlic, rice wine, soup soy sauce, Korean beef stock powder, sugar, salt, pepper, and water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 hour.
- Remove the flank steak from the broth and let cool on a cutting board. Let the broth cool to room temperature, about 30 minutes.
- Line a fine-mesh strainer with at least 2 layers of cheesecloth. Strain the broth into a large bowl. Refrigerate the broth until cold, about 1 hour.
- Once the flank steak is no longer hot to the touch, cut into ½-cm-thick slices.
- Stir the water radish kimchi brine into the cold broth.
- Bring a large pot of water to a boil. Add the naengmyeon noodles and cook according to the package instructions. Drain the noodles and run until cool water until cold.
- Divide the noodles between 4 serving bowls and ladle about 2 cups of broth into each bowl around the noodles. Top each bowl with 4-5 slices of beef, pickled radish, cucumber, half of a hard-boiled egg, and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 833 calories, Carbohydrate 118 grams, Fat 15 grams, Fiber 13 grams, Protein 56 grams, Sugar 22 grams
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