How long to cook nengmyeon soup?
Cook nengmyeon soup for 2 hours.
How to make nengmyeon soup
Products
Beef – 150 grams
Chicken fillet – 150 grams
Lean pork – 150 grams
Buckwheat noodles – 700 grams
Salted Korean salad (kimchi) – 200 grams
Egg – 1 piece
Garlic – prong
Asian pear – 1/2 piece
Horseradish – 2 grams
Soy sauce – 2 tablespoons
Green onions – bunch
Vegetable oil – 50 milliliters
Red capsicum – 1 piece
Ground red pepper – to taste
Ground black pepper – to taste
Ground sesame seeds – a teaspoon
Salt – to taste
How to make nengmyeon soup
1. Wash beef, pork and chicken meat in cold water.
2. Pour 2,5 liters of water into a saucepan, put beef and pork, place over medium heat, after boiling for an hour.
3. Add chicken to the broth, cook for 40 minutes.
4. Remove the cooked meat from the broth, cut into strips about a centimeter thick and three centimeters long.
5. Wash and chop green onions.
6. Peel and chop the garlic and horseradish.
7. Put salt, soy sauce, onion, black and red ground pepper, garlic, horseradish in the broth.
8. Bring the broth to a boil over medium heat, remove from the burner, leave to cool.
9. Peel the pear, chop into strips one centimeter thick and three long.
10. Break the egg into a glass, shake with a whisk until smooth.
11. Pour oil into a frying pan, heat over medium heat, pour the egg mass and fry for 8 minutes.
12. Cut the egg pancake into strips one centimeter thick and three long.
13. Pour 1,5 liters of water into a separate saucepan, place over high heat, wait until it boils, put buckwheat noodles, cook over medium heat for 4 minutes.
14. Dump the buckwheat noodles into a colander, rinse under running cool water.
15. Wash the red capsicum, remove the core and stalk, cut into squares 0,5 centimeters thick.
16. Arrange the buckwheat noodles, kimchi, chopped meat, egg, pear, red chilli on the plates.
17. Pour chilled broth into each bowl of naengmyeong soup.
Delicious facts
– Naengmyeon soup is a popular dish in Korea. Its name translates as “cold noodles”. Koreans cook it in the second half of summer, when the hot season comes.
– Cold soup with buckwheat noodles began to be prepared in North Korea in the middle of the XNUMXth century. Buckwheat grew well in the mountainous regions of the country and was cheaper than rice, soups with it were prepared quickly and easily, which was important for residents of mountainous regions with a harsh climate.
– There are two types of naengmyeon: mul naengmyeon – cold soup with meat and noodles, and bibim naengmyeon – salad with noodles and red pepper paste.
– In Korea, soup noodles are cut with scissors and eaten with chopsticks, washed down with broth. Nengmyeon is served with vinegar and mustard, which give the soup a pleasant sourness and pungency.
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