Using the same buckwheat noodles for bi-bim naeng myun, this dish is eaten with cold soup and packets of soup base came with the noodles. The ingredients for the soup base are salt, red pepper, garlic, ginger, roasted sesame, onion, mustard oil and msg(of course). Suggested garnishings are hard boiled eggs, cucumber, pear, sliced boiled beef and mustard oil. I have cooked with what ever i have.
Ingredients:
680 gm buckwheat noodles
5 packets of soup base
5 pieces of chinese cabbage
1 winter squash
1 hard boiled egg(sliced)
Coriander for garnishing
Method:
Put noodles into boiling water and cook for about 3 minutes
Remove the noodles from boiling water and wash in cold water two or three times to cool and then drain.
Bring 5 cups of water to a boil, add in squash and chinese cabbage.
Turn of fire and allow soup to cool, then leave soup to chill in fridge.
Put noodle in serving bowl and pour in prepared chilled soup.
Garnish with egg slices
Serves
5 persons
Saturday, August 06, 2005
Naeng Myun - Cold Buckwheat Noodles
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4 comments:
I just had naeng myun for the first time, and I was looking for a picture of it to post in my own blog. Yours is by far the nicest one I found! Would you mind if I used it?
elizabeth
you are most welcome
Is it really cold? Well, i'm caught by the name cold noodles because usually noodles are served hot.
traditional sweets
it is eaten at room temp.
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