Ingredients with Measurements:
- 8 oz. buckwheat noodles
- 2 cups beef broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp. honey
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. sesame oil
- 1/2 cup thinly sliced cucumber
- 1/2 cup thinly sliced pear
- 1/4 cup thinly sliced scallions
- 2 hard-boiled eggs, sliced
- 1/4 cup crushed ice
Special Equipment Needed:
- Large pot
- Mixing bowl
- Whisk
- Colander
- Serving bowls
Step-by-Step Instructions:
1. Bring a large pot of water to a boil. Add the buckwheat noodles and cook for 4-5 minutes, or until tender. Drain and rinse under cold water. Set aside.
2. In a mixing bowl, whisk together the beef broth, soy sauce, rice vinegar, honey, gochujang, and sesame oil until well combined.
3. Divide the cooked noodles into serving bowls. Top with the sliced cucumber, pear, scallions, and hard-boiled eggs.
4. Pour the broth mixture over the noodles and vegetables. Add a handful of crushed ice to each bowl.
5. Serve immediately and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 7g
Carbohydrates: 60g
Protein: 15g
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth.
- Apple cider vinegar can be used instead of rice vinegar.
- Maple syrup can be used instead of honey.
- Sliced radish can be used instead of cucumber.
- Sliced apple can be used instead of pear.
Variations:
- Add sliced beef or chicken for a protein boost.
- Use different types of noodles, such as udon or soba.
- Add sliced jalapenos for extra spice.
- Top with sesame seeds for added crunch.
Tips and Tricks:
- Make sure to rinse the cooked noodles under cold water to stop the cooking process and prevent them from sticking together.
- If you prefer a milder flavor, reduce the amount of gochujang used.
- For a vegetarian version, use vegetable broth instead of beef broth.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, simply microwave the leftovers for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the naengmyeon in a large bowl and garnish with additional sliced vegetables and herbs.
Garnishes:
- Sliced jalapenos
- Sesame seeds
- Chopped cilantro
Pairings:
- Kimchi
- Steamed dumplings
- Korean fried chicken
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Korean potato pancakes
Troubleshooting Advice:
- If the broth is too spicy, add more honey to balance out the heat.
- If the noodles are too sticky, rinse them under cold water again before serving.
Food Safety Advice:
- Make sure to cook the noodles and eggs thoroughly before serving.
- Store leftovers in the refrigerator and consume within 2 days.
Food History:
Naengmyeon is a Korean cold noodle dish that originated in the northern regions of Korea. It is typically served during the summer months to help cool down in the hot weather.
Flavor Profiles:
This dish is both sweet and spicy, with a tangy and savory broth that complements the nutty flavor of the buckwheat noodles.
Serving Suggestions:
Serve the naengmyeon with a side of kimchi and steamed rice for a complete Korean meal.
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Region: Korean