Korean cold buckwheat noodles (known as naengmyeon or naeng myun) is ideal for hot summer days. This dish is very refreshing and helps to cool your body. This is also a perfect vegetarian dish. You may add thinly sliced beef if you want it served with meat.
Ingredients for broth:
- 6-8 cups water
- 10-12 dried anchovies
- 4 Shiitake mushrooms, sliced
- 3 dried knot kelp
- 1/2 cucumber
- 1/2 Bosc pear
- 2 hard-boiled eggs, cut in half
- 2 tbsp mustard powder
- Red pepper flakes
- Kimchi (Learn how to make kimchi)
- Ice cubes
- A small packet of buckwheat noodles
- Boil all the ingredients for the broth for about 10 minutes. Keep it aside to cool.
- Boil buckwheat noodles until soft.
- Wash few times with cold water to remove the starch from the noodles and drain well. Keep it aside.
- Add a tablespoon of broth in mustard powder and mix. Keep it in a warm place to ferment. You may keep it in a container and place it on top of the broth to keep it warm.
- Thinly slice the cucumber. Mix it with vinegar, red pepper flakes, salt and sugar. Keep it aside.
- Thinly slice Bosc pear. Soak it in water and add a pinch of sugar. This will prevent the pear from discolouring. Keep it aside.
- Make small balls with the fermented mustard. Keep them aside.
- Strain the broth.
- Place the noodles in a serving bowl. Add 3-4 mustard balls.
- Pour the broth into the serving bowl and drop some ice cubes.
- Put kimchi on top of the noodles. Put pear and cucumber slices and place hard-boil egg on top. Serve immediately.