Pyeongyang Cold Noodles
The true taste of Pyeongyang naengmyeon is the cool broth? It's the taste of rolling chewy noodles in a sour dongchimi soup that's cooled to the point of thin ice. These days, it's getting hotter and hotter, so the whole family can sit around and enjoy a cool bowl of Pyongyang naengmyeon."Source: O'live TV" Original recipe by Chef Yoon Jung-jin
2 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Korean radish kimchi
    1.2L
  • Cold noodles
    300 g
  • a beef-like meat
    40 g
  • a white radish
    20 g
  • Cucumber
    1ea
Cooking Steps
STEP 1/3
Boil beef brisket, green onions, onions, and garlic in plenty of cold water. When it cools down, take it out and cool it down and cut it on its side. Cut cucumbers, add 1/2 tablespoon of salt, marinate them for about 30 minutes, rinse them in cold water, and squeeze the water. Cut radish slices of dongchimi into bite-size pieces.
STEP 2/3
Rip the naengmyeon in strands and cook it gently in boiling water for about 40 to 60 seconds, then put it in cold water and wash it until the starch disappears.
STEP 3/3
Put the noodles in a bowl and pour the dongchimi broth. Finish with sliced brisket, pickled cucumber, radish, and dongchimi.
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