Spicy & Sweet Cold Noodles (Bul-naengmyeon)
Spicy & Sweet Cold Noodles (Bul-naengmyeon)
Make Spicy Cold Noodles! A Refreshing Summer Noodle Dish Recipe
On hot summer days, nothing beats a refreshing bowl of cold noodles, right? This recipe features ‘Bul-naengmyeon,’ a spicy version enhanced with a flavorful, piquant sauce. It’s perfect for a unique and satisfying meal when you’re craving something different!
Ingredients for Spicy Cold Noodles (Serves 1)- 1 serving of naengmyeon noodles
- 1 egg
- 1/4 cucumber
- A pinch of sesame seeds
- 1 pack of store-bought naengmyeon broth
- 7-8 ice cubes
Spicy & Sweet Cold Noodle Sauce- 1 Tbsp Vietnamese chili powder
- 1 Tbsp regular chili powder
- 0.3 Tbsp MSG-based seasoning (like Dasida)
- 2 Tbsp sugar
- 1 Tbsp soy sauce
- 3 Tbsp apple juice
- 0.5 Tbsp tuna extract
Sweet & Sour Pickled Radish for Noodles- Radish, appropriate amount
- 1 Tbsp coarse sea salt
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp Vietnamese chili powder
- 1 Tbsp regular chili powder
- 0.3 Tbsp MSG-based seasoning (like Dasida)
- 2 Tbsp sugar
- 1 Tbsp soy sauce
- 3 Tbsp apple juice
- 0.5 Tbsp tuna extract
Sweet & Sour Pickled Radish for Noodles- Radish, appropriate amount
- 1 Tbsp coarse sea salt
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp water
Cooking Instructions
Step 1
Let’s start by making the sweet and sour pickled radish! Thinly slice the radish, add 1 tablespoon of coarse sea salt, mix well, and let it sit for 20 minutes to pickle. This step helps retain the radish’s crisp texture.
Step 2
After 20 minutes, rinse the pickled radish 2-3 times under running water and squeeze out any excess moisture. Then, add 1 tablespoon each of vinegar, sugar, and water to create a delicious sweet and sour flavor.
Step 3
While the radish is pickling, let’s prepare the egg. To achieve a perfectly soft-boiled egg, drop the egg into boiling water and cook for exactly 7 minutes. Immediately transfer it to an ice bath to stop the cooking process.
Step 4
Now, it’s time to make the signature spicy and sweet sauce for the Bul-naengmyeon! In a bowl, combine the Vietnamese chili powder, regular chili powder, MSG-based seasoning, sugar, soy sauce, apple juice, and tuna extract. Stir everything together until the sugar and tuna extract are fully dissolved.
Step 5
The key to delicious naengmyeon, especially buckwheat noodles, is a chewy texture. Boil the noodles in plenty of water for only 40 to 45 seconds. Boiling them for a minute or longer can make them mushy and lose their delightful chewiness, so be precise!
Step 6
Once the noodles are cooked, immediately rinse them under cold running water to thoroughly remove all the heat. This chilling step is crucial for maintaining their firm, bouncy texture.
Step 7
While the egg is boiling, thinly julienne the cucumber for your topping. If you’re using perilla leaves, julienne those as well for an aromatic touch.
Step 8
Carefully peel the boiled eggs. Slice them in half, handling them gently to prevent the vibrant yolks from spilling out.
Step 9
For an added layer of freshness and aroma, thinly slice some perilla leaves if you have them on hand. This is an optional but highly recommended addition.
Step 10
Arrange the chilled noodles in a serving bowl. Spoon the prepared spicy and sweet sauce generously over the noodles. Feel free to adjust the amount of sauce to your personal preference.
Step 11
Artfully arrange the prepared toppings: the pickled radish, julienned cucumber, perilla leaves, and the halved egg. Finally, carefully pour the chilled naengmyeon broth over everything.
Step 12
To finish, add a splash of vinegar or a dab of mustard according to your taste for an even more complex flavor profile. Enjoy your refreshing and spicy Bul-naengmyeon, a perfect dish to beat the summer heat!
