This dish is amazing if you like to pass through a hot summer! A cold soup for you to get refreshed. Best combined with friend meat or donkas (돈까스). Below you have the recipe for this amazing food!
Ingredients (for 2 servings)
280 grams dried naengmyeon noodles (you can buy them separately or with a package of pre-made ingredients)
2 packs of liquid or powdered concentrated broth (that comes with the package of naengmyeon noodles or you can just buy it separately)
2 packets of mustard oil (that comes with the package of naengmyeon noodles or you can just buy it separately, or you can make it yourself)
1 Korean pear (or 2 bosc pears) ~ not mandatory
½ teaspoon salt
1½ teaspoon sugar
1 tablespoon white or apple cider vinegar
1 hard-boiled egg, cut in halves ~ not mandatory
2 tablespoons toasted sesame seeds, ground
ice cubes (or you can freeze the pack of liquid concentrated broth)
Preparing the soup
1. Place the concentrated broth packages in a bowl. and add 4 cups water. Combine the two.
2. To make it slushy or semi frozen, place it in the freezer for 4 to 5 hours.
(If you don't have time to cook the broth ahead of time, use simply 2 cups of water and 2 and a half cups of ice cubes. Refrigerate it while you finish the rest of the meal and take it out right before serving.)
Preparing the noodles
1. A large pot of water should be brought to a boil. Stir in the noodles with a wooden spoon. Cook for 3 to 5 minutes with the lid on.
2. To taste, take a sample. There should be no hard bits inside the noodles when you chew them. If you overcook them, they will become soggy.
3. Using cold running water, strain and rinse the noodles until they are no longer slippery and completely cool.
4. Fill a large mixing bowl halfway with cold water and ice cubes. Add the noodles and give them one more rinse.
5. Drain and divide the noodles into two large shallow bowls.
Preparing the garnishes
1. Combine the sliced cucumber, kosher salt, half teaspoon sugar, and vinegar in a bowl to make quick pickled cucumbers. Set it aside after thoroughly mixing it.
2. Mix 1 cup water with 1 teaspoon sugar to make sweet water.
3. Peel the pear and cut it in half. To prevent browning, slice one half into thin strips and soak them in sweet water.
4. Using a cotton cloth or cheesecloth, squeeze out the juice from the other half of the pear. Pear juice should provide about half cup. Use one for garnish and the other for pear juice if using little bosc pears.
5. Remove the frozen broth bowl from the freezer. Add the pear juice and a squeeze of cucumber pickled juice into the broth.
6. Return the soup to the refrigerator or freezer until the noodles are done.
Assemble the dish
1. Pour the chilly broth over the noodles in each bowl.
2. On top, arrange the cucumber and pear.
3. To each bowl, add a package of mustard oil.
4. Add some sesame seed powder to finish. Top each bowl with a half-egg.
5. Serve immediately.
Paste of mustard
You may also make your own mustard paste by combining 1 tablespoon mustard powder with half tablespoons water and fermenting it for 5 minutes by living it in a warm place.
***** Optional
You can use also radish for garnishing the soup, if you don't like pear.
You can eat it together with fried meat, or boiled meat.
You can add meat on top, if you like it.
This dish is a amazing for summer hot days, or after drinking for hangover. Try it for yourself and let us know if you liked it!
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