Korean cold noodles
Korean cold noodles (냉면 – Naengmyeon)have gained popularity at home and abroad as a popular traditional ethnic food. Korean cold noodles, topped with beef soup or chicken soup, spicy cabbage, meat slices, eggs, cucumber pieces, pear noodles, etc.
Yesterday was the summer solstice (June 20), a hot day. I like to have a big bowl of Korean cold noodles in this hot weather. Better to make them at home! I searched the internet and found a lot of recipes, so I made these two bowls. The cold noodles are ready. Refreshing and delicious, sweet and sour is the key feature of cold noodles. I made this vegetarian version of Bibim-naengmyeon(비빔냉면)
You will need:
buckwheat noodles
1 package of broth
1 cucumber
1/4 Kashmiri chilli powder
1 shallots
2 garlic
2 soy sauce
¼ sesame seeds
1/2 ginger powder
1 pear
2 balsamic vinegar
2 hot pepper paste
salt & sugar
olive oil
1 egg
Procedure:
To prepare the refreshing dish, start by mixing the broth base with water in a bowl and freezing it for a few hours. Then, peel the pears and cut them in half, removing the kernels. Keep one half of the pear for the spicy sauce and slice the other half thinly for decoration. Similarly, cut the cucumber into thin slices. In a food processor, combine half a pear with garlic, ginger, shallots, green onion, Kashmiri chilli powder, hot pepper paste, soy sauce, salt, sugar, vinegar, and oil until you get a smooth paste.
Refrigerate this sauce until you’re ready to use it. Cook the pre-soaked buckwheat noodles in boiling water for a couple of minutes, then rinse them in cold water and ice to stop the cooking process. Divide the noodles into bowls and pour the iced broth over them. Add the spicy sauce, pear slices, cucumber, and an egg on top of each bowl, then sprinkle with sesame seed powder. Mix everything and enjoy this satisfying and flavorful meal. Serve it immediately for the best experience!
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