Summer's here! Today it's 112F outside, and the perfect time for cooling foods.
Although I've made and published this dish before, this time I took the time to properly season my vegetables and wow. what a difference this made. 냉면 are cold buckwheat noodles in an ice broth, topped with seasoned, chilled vegetables: daikon with a chile seasoning, cucumber with salt and vinegar, and Korean (nashi) pear. Taken all together this is really such a great summer meal which cools but tempts the taste buds with its tangy pungency.
Making it is a multiple-step process, but it goes quickly.
1. Prepare a broth -- you can either make one from scratch or use a the packet which comes with Korean buckwheat noodles. I used the packet this time. Just mix with water, heat, and then place in refrigerator to chill.
2. Begin by cutting daikon into rectangular cubes, relatively thin, and then salt with sea salt. Set aside for 5-6 minutes. Rinse briefly and squeeze out the liquid. Set aside. Do the same with cucumber.
3. After rinsing the daikon briefly, then add the chile seasoning, which is made by mixing: 1/2 tsp chili pepper flakes, 1 tsp vinegar, 1/2 tsp sugar, 1/2 tsp ginger juice, 1clove garlic, dash of salt. Add to daikon pieces. Set aside in refrigerator.
4. After rinsing the cucumber slices, add 1 tsp vinegar and dash of salt. Set aside in refrigerator.
5. Now boil the buckwheat noodles in water until they are slightly past al dente -- still rubbery but not soft. Remove immediately and rinse with cold water to remove gluten and cool down.
6. Place the cooled down noodles into a bowl and pour over the chilled broth.
7. Top with seasoned vegetables, Korean pear, and a fried egg (if you like eggs). Enjoy.
P.S. The broth can be supplemented deliciously with a little mustard oil or vinegar. Very recommended!
Comments
Wow, I love naeng myun but had no idea the veggies were supposed to be seasoned that way! I also find the noodles all too easy to overcook. But isn't it supposed to be a hard-boiled egg, not fried?
Posted by: Cicely | July 3, 2007 05:47 PM
Naengmyun is perfect on n a hot day! Yum!
Posted by: Stacy | July 13, 2007 05:05 PM
mmm...naeng~myun~ the best summertime food there is! My mom does it very traditional, she's boil beef for hours on end to get the broth (funny though the meat is tough and dry somehow, apparently that's how it's supposed to be...-_-...) then she freezes the broth to get the icee beef slush. Slice some cucumbers, get some turnip kimchee, wasabi, crushed pepper flakes (고추가루) mixed with a little water, a boiled egg, Korean pears, and the tough but oddly delicious meat and it's a feast in our house!
I happened across your blog while googling pictures of pad thai. I really love your pictures and blog! You do a fantastic job. Keep up the good work. I think you've found a new regular. ^__^
Posted by: MaLisa | July 31, 2007 12:43 PM