Naengmyeon
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Naengmyeon & Yukjeon

Today, we chill out with icy-cold Naengmyeon & freshly-grilled meat pancakes.
Course: Easy
Servings: 1 person

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.