Korean Cold Noodles

With the temperatures being as high as they are, why not eat some cold
noodles? Not only are these noodles quick, easy, and tasty, they're
(as the name would imply) cold! The materials and methods reflect what
I made, but you could certainly modify the recipe to suit your palate
and desires. I'm told by James that these noodles and sauce aren't authentic,
but my thinking is "if it tastes good, that's close enough!"


Traditional Korean cold noodles, or naengmyeon, are made from
long, thin noodles, usually buckwheat, but potentially potatoes, sweet
potatoes, arrowroot, or kudzu. Sometimes they even add things like
green tea or seaweed! Korean cold noodles originated from
North Korea, especially around Pyongyang and Hamhung, but it became
popular throughout Korea after the Korean War.


Naengmyeon can be divided into two categories - mul
naengmyeon and bibim naengmyeon. Mul naengmyeon is
served in a cold soup, and bibim naengmyeon (the kind I made)
is mixed with a sauce and then eaten (like spaghetti). Traditionally,
it's made with a very spicy sauce using gochujang. I was originally going
to add it at the end so each person could use only as much as they
wanted, but then James said Korean cold noodles aren't spicy, so I
didn't end up using any - or maybe I'm just a pansy. . . who knows?







Korean Cold Noodles by

Morsels of Life



(printable version)



A new, light, and refreshing take on Korean cold noodles flavored with
a sweet sesame sauce.




Prep time:


7 minutes






Cook time:


8 minutes



Total time:

15 minutes + cooling time





Yield:

4
servings

Materials:

• 
  
  8 ounces
  
  
  noodles (Buckwheat is traditional.)
  


• 
  
  2 tablespoons
  
  
  gochujang (optional)
  


• 
  
  2 tablespoons
  
  
  vinegar (Rice vinegar is traditional.)
  


• 
  
  1 tablespoon
  
  
  soy sauce
  


• 
  
  1 tablespoon
  
  
  honey
  


• 
  
  1 tablespoon
  
  
  brown sugar
  


• 
  
  1 tablespoon
  
  
  sesame oil
  


• 
  
  1 tablespoon
  
  
  sesame seeds, toasted
  

Optional Toppings:

• 
  
  
  Asian pear, thick julienne
  


• 
  
  cucumbers, thick julienne
  


• 
  
  carrots, thick julienne
  


• 
  
  green onions, sliced
  


• 
  
  hard boiled eggs, sliced
  


• 
  
  perilla (sesame) leaves, thinly sliced
  


• 
  
  kim chi
  

Methods:

1. 
   Cook noodles following package directions.
   


2. 
   Meanwhile, mix gochujang, vinegar, soy sauce, honey, brown
   sugar, and sesame oil together, and set aside.
   


3. 
   Once noodles are finished cooking, drain and rinse with cold water.
   


4. 
   
   Toss noodles with sauce, and refrigerate until ready to eat.
   


5. 
   Serve, and then top with toppings.

This post is linked to: Recipe Sharing Monday