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Korean-Style Summer Noodle Dish

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Traditionally, naeng myun (냉면) is served with a refreshingly cold broth during hot summer days. The broth is typically made with equal parts chicken broth, beef broth, and kim chi brine. Some even serve this dish with crushed ice to keep the broth cold until the last slurp.

The following recipe calls for naeng myun noodles minus the broth. All Korean markets carry these buckwheat noodles, usually in the frozen foods section.

Ingredients:

Buckwheat Noodles (Naeng Myun, 냉면)
Soy Sauce
Sesame Oil
GoChuJahng (Fermented Korean Chili Paste, optional)
Sliced Green Onions
Cherry Tomatoes
Sliced Cucumbers

Directions:

1. Boil room temperature buckwheat noodles for 3 minutes while stirring regularly so that the noodles don’t stick to the bottom of the pot.

2. Transfer noodles to a strainer and rinse well with cold water until noodles are completely cooled. Drain fully.

3. Dress and toss cooled noodles in soy sauce, sesame oil, and gochujahng (fermented Korean chili paste) if you would like some heat. Go light with all components and taste as you go until desired flavor is there. For one serving, I typically use 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and a quarter teaspoon of gochujahng.

4. Serve with any garnishes you desire - sliced green onions, cherry tomatoes, and sliced cumbers are personal favorites with this dish. If you wish to add extra protein, serve with soft-boiled or poached eggs.

Hope you have a chance to try and enjoy!

Note: For more photos, including which noodles to look for at a Korean market, please see:

Korean-Style Summer Noodle Dish

 
 

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