Naengmyeon. The heatwave in Korea is in full effect right now. We’ve had 100 degree weather for the last three weeks! All I crave lately are icy-cold bowls of Naengmyeon. But it’s hard to find Naengmyeon shops. Typically, these noodles are served a-la-carte at Korean BBQ restaurants. So today, we will work with packaged Naengmyeon that are sold at Korean supermarkets. I will share few tips on how to give it restaurant flair!
I’m assuming you have a Korean mart nearby, if you are looking at this recipe right now. If you do, pick up the following ingredients: Cucumber, Korean pear (배), pickled Korean radish (무쌈) and a boiled egg.
The combination of cold noodles with hot meat is a must. Today, we’ll pair the Naengmyeon with a meat dish called Yukjeon. Yukjeon is a meat pancake we make during Chuseok (Korean Thanksgiving) with leftover cuts of beef. Try the two together for a cool, filling meal!
Neighbors, be cool and keep the AC cranked ☃️
– Daniel out 🕺
Naengmyeon & Yukjeon
Ingredients
Naengmyeon
- Store bought Naengmyeon Mul or Bibim Naengmyeon
- Cucumber - small piece length of pointer finger
- Korean pear - small section 1/5 a whole
- Ssam-mu Korean radish wraps - 5-6 sheets
- Boiled egg - 1
Yuk-jeon (Meat Pancakes)
- Thin slices of sirloin beef - 6-8 pieces
- Egg - 1 egg use more if needed
- Flour or Korean Pancake mix - 1/2 cup
- Salt - few shakes
- Pepper - few shakes
Instructions
Mul Naengmyeon
- Open package. Start by placing the broth pouch in the freezer until it becomes slushy (~45-60 minute)
- While you wait, prep the fresh ingredients: Julienne the piece of cucumber and Korean pear. Then squeeze the water out of the radish wraps and cut into thin pieces. Finally, hard-boil an egg. Set aside.
- Cook Naengmyeon according to package instructions. If it's in Korean, do the following steps: Put 4 cups of water into a pot and bring to boil. Then place the noodles in for exactly 30 seconds. Drain and cool-down in running cold water. Place in a strainer and let it drip-off excess water.
- Place noodles into a large bowl. Carefully place cucumber, pear and radish wraps on top. Top-off with the egg. Then pull-out the broth pouch from the freezer and pour it around the noodles.
- Optional: Season with the light wasabi packet. I usually put the whole thing in but add-to-taste.
- Bon Appetit!
Bibim Naengmyeon
- Prep ingredients: Julienne the piece of cucumber and Korean pear. Then squeeze the water out of the radish wraps and cut into thin pieces. Finally, hardboil an egg. Set aside.
- Cook Naengmyeon according to package instructions. If it's in Korean, do the following steps: Put 4 cups of water into a pot and bring to boil. Then place the noodles in for exactly 30 seconds. Drain and cool-down in running cold water. Place in a strainer and let it drip-off excess water.
- Place noodles into a large bowl. Then pour the spicy gochujang sauce over the noodles.
- Place cucumber, pear and radish strips on top of the sauce. Top-off with the egg.
- Bon Appetit!
Yuk-jeon (Meat Pancakes)
- Cut the thin meat slices into bite-sized pieces.
- Season both sides of the meat slices with salt and pepper.
- Place some flour into a plate.
- Crack an egg into a mixing bowl. Whisk it up throughly.
- Place each meat piece in the flour first. Give it a good coating and shake off any excess flour. Then place into the egg mixture. Repeat for each piece.
- Then put a frying pan on a medium-low heat. Add good amount of oil.
- Once its hot, place each coated meat piece into the frying pan. Cook on both sides until the egg coating turns slightly brown.
- Eat the meat pieces with the Naengmyeon. Enjoy!
Notes
- If you can't find Korean pear, just use a regular pear
- If you can't find the pickled radish wraps, simply skip it
- Hardboil the eggs - you don't want a runny yolk for this one.
- For the Yuk-jeon, use meat that has some marbling. It should be tender.
