Naengmyeon (Cold Noodles)

Noodle??? yessss...tapiii noodle ni lain tau , sgt menarikk

Jom tengok mcm mne nak buatnya.

Haaaa..mearik kann

Macam mana nk buat ni??

For Sweet And Sour Radish

• 1 pound Korean radish, mu
• 3 tablespoons vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For Bibim Naengmyeon Sauce

• 4 tablespoons finely ground gochugaru
• 4 tablespoons beef broth (or water)
• 3 tablespoons grated Korean pear or apple
• 2 tablespoons sugar
• 1 tablespoon corn syrup (or use more sugar)
• 2 teaspoons minced garlic
• 1 tablespoon soy sauce
• 1 teaspoon salt
• sesame oil to drizzle over the noodles

Instructions

Sweet and Sour Radish

• Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a knife. Cut the radish crosswise into 2 to 3 inch pieces if long. Place cut side down and slice lengthwise as thin as you can. Gather the slices and cut into about 3/4-inch strips. You can use a mandoline to thinly slice, if available.

• Add the vinegar, sugar, and salt. Mix well by hand until the sugar is dissolved. Taste and add more vinegar or sugar to taste.

Bibim Naengmyeon

• Mix all sauce ingredients and keep it cool in the fridge. You can do this ahead of time.

• For bibim naengmyeon, slice or julienne the cucumber and do not salt.
• Place the noodles in the middle of the serving bowl, and drizzle 1 teaspoon of sesame oil over the noodles. Top with the pickled radish, cucumber slices, pear slices, sliced beef if available, and the egg half. Drop in a few ice cubes so the dish can stay cool while eating. You can add 1/4 cup of beef broth, if available, to the bottom of the bowl. The sauce can be served on top or separately. Serve with vinegar and hot mustard on the side.
• Note
• You can also use the leftover radish as a side dish. The radish will keep well for a couple of weeks. It may become soft after that.
• Chill the bowls in the freezer before using to help keep the noodles and broth cold while eating.

                                            You can see it at here too↴