Naengmyeon
INGREDIENTS
SERVES
4
METHOD
250 g dried naengmyeon noodles
2 packets broth from naengmyeon noodles
2 packets mustard oil from the
naengmyeon noodles
Half a cucumber
2 Bosc pears
0.5 tsp salt
1.5 tsp sugar
1 tbsp white or apple cider vinegar
150 g beef strips (see bulgogi recipe
on page 206)
Radish salad (musaengchae)
5 dl daikon, cut into matchsticks
1 tbsp salt
2 cloves garlic, crushed, vinegar
1 tbsp vinegar
1 tsp sugar
For serving
1 tbsp gochujang chilli paste
1 hard-boiled egg, cut in half
2 tsp toasted sesame seeds, crushed
ice cubes
Each packet of naengmyeon noodles contains a sachet of either dried or concentrated broth, plus a sachet of mustard oil. You need the sachets from two packets of noodles for this recipe. Put the concentrated broth in a bowl. Leave the mustard oil for serving. Mix with one litre of water and put the bowl in the freezer for a few hours until the liquid becomes slushy. Remove it from the freezer when you are ready to serve or place it in the fridge while you are preparing. Seed and cut the cucumber into chunky sticks about 8 cm long. Combine the sliced cucumber, salt,
half a tsp sugar and the vinegar in a bowl. Mix the remaining sugar with
2 .5 dl water. Peel and halve one of the pears. Slice it into thin wedges and soak the wedges in the sugar water to stop them from going brown. Peel and grate the other pear and squeeze out the juice using a clean dish cloth. This should give you about 1 dl pear juice.