Refreshing Pyeongyang-Style Naengmyeon with Store-Bought Broth
Refreshing Pyeongyang-Style Naengmyeon with Store-Bought Broth
Easy Pyeongyang-Style Naengmyeon Using Store-Bought Broth for a Delicious Summer Meal
Many people crave refreshing naengmyeon during the hot summer, right? Our family loves making naengmyeon in the summer too! Since many of you have asked for the recipe, I’m excited to share it! This recipe uses store-bought broth for convenience, allowing you to enjoy a delicious Pyeongyang-style naengmyeon at home without complex steps. Get ready to beat the summer heat with this easy-to-follow recipe featuring a deep, cool broth and chewy noodles!
Naengmyeon Ingredients- 1 pack Naengmyeon noodles
- 1 pack Store-bought Naengmyeon broth
- 1 Hard-boiled egg
- Pickled radish for Naengmyeon (or radish wraps)
Basic Seasoning- 1/2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Mustard sauce (to taste)
Sweet and Tangy Cucumber Pickle- 1 Cucumber
- 1.5 cups Water (approx. 300ml)
- 1/2 to 1 cup Vinegar (approx. 100-200ml, adjust to preference)
- 1.5 Tbsp Sugar (approx. 20g)
- 1/2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Mustard sauce (to taste)
Sweet and Tangy Cucumber Pickle- 1 Cucumber
- 1.5 cups Water (approx. 300ml)
- 1/2 to 1 cup Vinegar (approx. 100-200ml, adjust to preference)
- 1.5 Tbsp Sugar (approx. 20g)
Cooking Instructions
Step 1
First, let’s make the sweet and tangy cucumber pickle that will accompany the naengmyeon. Prepare 1.5 cups (about 300ml) of water. This will be the base liquid for pickling the cucumbers.
Step 2
Next, prepare the vinegar. Measure out 1 cup (about 200ml) of vinegar. If you prefer a tangier flavor, use the full cup. If you like a milder taste, start with 1/2 cup (about 100ml) and adjust as needed to your preference.
Step 3
Now it’s time to add sweetness. Prepare 1.5 tablespoons (about 20g) of sugar. We’ll mix the water, vinegar, and sugar to create the pickling brine.
Step 4
Wash the cucumber thoroughly and slice it thinly. The thinner the slices, the softer the texture and the better the pickle will absorb the flavors. I used a potato peeler to create thin slices, which works wonderfully. Feel free to use a peeler if you have one.
Step 5
Add the thinly sliced cucumber to the prepared brine and gently mix. Let it pickle for a short while until the cucumber is slightly softened but still crisp. Be careful not to over-pickle, as it can become too mushy.
Step 6
Now, let’s start making the naengmyeon. First, hard-boil one egg. Place the egg in boiling water and cook for about 25 minutes until the yolk is fully cooked. This hard-boiled egg will be used as a topping for the naengmyeon.
Step 7
Next, it’s time to cook the naengmyeon noodles. Bring a generous amount of water to a boil, then add the naengmyeon noodles and cook for only about 50 seconds. Naengmyeon noodles can become soggy if overcooked, so cooking them quickly is key. Refer to the package instructions, but around 50 seconds is generally ideal for the chewiest texture.
Step 8
Immediately after boiling, rinse the naengmyeon noodles thoroughly in cold water to remove excess starch and make them firm and chewy. For an extra chewy texture, instead of plain cold water, try using cold water from your filtered water dispenser or water that’s been chilled in the refrigerator overnight in a plastic bottle. Rinse the noodles well, drain them in a colander, and then shape them into a neat swirl (a ‘twirl’ or ‘nest’) for easy serving in the bowl. This preparation will make the noodles exceptionally chewy and delicious!
Step 9
You’re almost there! Now it’s time for plating. Place the swirled naengmyeon noodles in the center of your serving bowl.
Step 10
Top the noodles with the pickled radish for naengmyeon. If you don’t have pickled radish, pickled radish wraps (mu-ssam) are a great substitute and taste delicious!
Step 11
Add the sweet and tangy cucumber pickle you prepared earlier on top. The thinly sliced cucumbers will add a refreshing element to your naengmyeon.
Step 12
Place the halved hard-boiled egg as a garnish. It adds a nice visual appeal to the dish.
Step 13
Now for the final step. Carefully pour the chilled store-bought naengmyeon broth over the noodles until they are submerged. The colder the broth, the more refreshing the naengmyeon will be.
Step 14
Finally, sprinkle about half a tablespoon of gochugaru (Korean chili flakes) over the top, according to your preference. Your delicious and refreshing Pyeongyang-style naengmyeon, made easily at home, is now complete! Enjoy your meal!
