Mul naengmyeon (korean cold noodle soup) – my korean kitchen electricity news australia

The noodles are also topped with sliced cucumbers, Korean pears, pickled radishes, boiled beef and boiled egg. These add subtle flavor of sweetness, tanginess and savoriness in between them. Overall the noodles have a very mild and refreshing taste and are somewhat moreish.

Though, often well aged dongchimi takes some time to develop, so if you’re planning to make some mul naengmyeon, I suggest you plan it quite ahead of time. (Unless, of course, you’re going to buy some dongchimi kimchi from a store!) Time Saving Tips

If you’re feeling very lazy about cooking and preparing all these, you can also go with the instant versions. These are available from a Korean grocery store and can be found in the refrigerator section. Though, it does have some artificial sauce taste.

1. Soak the brisket in a bowl of water and set aside for 10 mins to draw the blood out. Drain the water away. Add the water (4 cups), brisket, onion, green onion and black pepper into a medium pot. Cover with the lid and boil it over high heat. Skim off any scum that forms.

Once the water starts rapidly boiling, reduce the heat to medium low. Simmer it until the brisket is tender and cooked. (Normally, I boil them about 1 hour, in total.) Strain the broth and cool it down for 30 mins. (This should result in about 3 cups of broth.)

2. Combine the beef stock (from step 1) and the dongchimi brine into a bowl / container. Add the vinegar, pear juice, sugar, salt and mustard powder to season the naengmyeon broth. Stir to mix. (Depending on your dongchimi brine and also your taste preference, you may want to adjust the quantity of these ingredients.)

Cover the bowl / container and put it into the freezer and lightly freeze it (3-4 hrs). Alternatively, you can freeze it overnight and defrost in the fridge or at room temperature (if winter) until the broth is icy cold and slightly slushy when served with the noodles. If necessary, you can shave off the ice using a fork.

3. Boil the noodles following the package instruction. The noodles should be cooked well and the texture should be bouncy. Drain the water away and rinse the noodles under cold running water a couple of times to cool them down. If you desire, you can add some ice blocks while cooling the noodles down.

4. Pour the chilled naengmyeon broth over the noodles. Top it up with sliced beef, pickled radish, cucumber, pear and egg. Sprinkle some toasted sesame seeds. Serve immediately. For an extra zingy taste, you can add a little bit of mustard paste and vinegar into your soup.

• For convenience, I sometimes buy a packet of pre-pickled radish from a Korean grocery store (in the fridge section). It looks like this one. These pickles are normally used when you eat Korean BBQ. But its sweetness and tanginess is also just right as a naengmyeon topping. Alternatively, you can make these pickles referring to this bibim naengmyeon recipe.

• The taste of your dongchimi kimchi will affect the overall taste of the noodle soup. When you season the naengmyeon broth with vinegar, sugar and salt in step 2, be sure to taste the broth as you add those ingredients and adjust the quantity if necessary. It is advisable to make the broth slightly tangier and sweeter than your preference as once you serve the noodles, the overall taste of the broth usually gets diluted.