Mool Naeng Myeon (Korean Chilled Noodle Soup)
Ready In: 1 hr 35 mins
Serves: 2
Ingredients
- 0.5 (1 1/2lb) bag buckwheat noodle (naengmyeon noodles)
- 2 boneless chicken thighs
- 6 green onions, chopped (green leaves only)
- 1 garlic clove, halved
- 1 inch fresh ginger, peeled cut into thirds
- 1 liter water
- 3 tablespoons rice vinegar
- 1⁄2 cucumber
- 1 hard-boiled egg, shelled
- 1 apple, julienned
- 1 Asian pear, julienned
- 2 tablespoons sour kimchee
Directions
- Remove fat from chicken and cut into thin strips.
- In a large pot, bring 1 liter water to a boil and add chicken, green onion, garlic clove and fresh ginger. Lower to a simmer and cook for 1 hour, occasionally removing surface foam.
- After one hour, season with salt, adding gradually until flavor is on the strong side. Remove green onions, garlic clove and fresh ginger and discard. Remove chicken and set aside.
- Allow soup to cool then place in refrigerator to chill overnight. Add the chicken in a separate container and chill also.
- When ready to create dish, slice cucumbers in half lengthwise then diagonally into thin slices. Halve hard boiled egg.
- Cook noodles in boiling water until al dente. Rinse then cover in cold water. Drain and cover again with cold water. Drain well and separate noodles into two bowls.
- Remove chilled soup and chicken from refrigerator. Stir in rice vinegar then ladle soup over noodles. Garnish with chicken, cucumber, apple, pear and 1 tbsp kimchi and egg half in each bowl.
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