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!

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!

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!