Naengmyeon (Korean Cold Noodle Soup) | Recipes | Judy Joo

Name: Naengmyeon (Korean Cold Noodle Soup) | Recipes | Judy Joo
Ingredients: 475ml (16 fl oz) beef stock; ¼ tsp caster sugar; 1-2 Tbsp rice vinegar; Pinch of sea salt; 200g (7 oz) Korean sweet potato noodles (naengmyun); 180g (6 oz) julienned unpeeled Asian pear or other firm but ripe pear; 2 Tbsp julienned unpeeled cucumber; 2 Tbsp julienned red onion, soaked in iced water for 10 minutes and then drained; 1 Tbsp rice vinegar; ½ tsp caster sugar; ½ tsp prepared Korean mustard (gyeoja) or English mustard; 55g (2 oz) sliced cooked roast beef, cut into 4cm (1 ½ in) wide pieces; 2 large eggs, hard-boiled, peeled and halved or quartered lengthways; Freshly ground black pepper; Roasted sesame seeds; Roasted seaweed (kim), julienned

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Naengmyeon (Korean Cold Noodle Soup) REFRESHING ICE COLD NOODLES This totally addictive dish is from North Korea, where my dad is from, so it’s dear to his

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Ingredients

475ml (16 fl oz) beef stock
¼ tsp caster sugar
1-2 Tbsp rice vinegar
Pinch of sea salt
200g (7 oz) Korean sweet potato noodles (naengmyun)
180g (6 oz) julienned unpeeled Asian pear or other firm but ripe pear
2 Tbsp julienned unpeeled cucumber
2 Tbsp julienned red onion, soaked in iced water for 10 minutes and then drained
1 Tbsp rice vinegar
½ tsp caster sugar
½ tsp prepared Korean mustard (gyeoja) or English mustard
55g (2 oz) sliced cooked roast beef, cut into 4cm (1 ½ in) wide pieces
2 large eggs, hard-boiled, peeled and halved or quartered lengthways
Freshly ground black pepper
Roasted sesame seeds
Roasted seaweed (kim), julienned