K-Obsessed: Weightlifting Fairy Kim Bok-joo Inspired Naengmyeon Aka Cold Noodles Recipe To Try At Home

The Korean drama fans experience a wide range of emotions while watching a Korean drama. Viewers are taken through a range of emotions, from sorrow to happiness and all in between. But amid all of these, Korean food seen in dramas tops the chart.

Naengmyeon or raengmyon (also known as cold noodles) is a noodle dish that includes long and thin handmade noodles and various ingredients. In one of the episodes of 'Weightlifting Fairy Kim Bok-Joo' we saw Bok-joo and her friends eating this dish at a restaurant and how they complete their eating routine.

Depending on how they are made, naengmyeon falls into two categories: mul naengmyeon and bibim naengmyeon. Typically cooked with beef broth and/or dongchimi broth (radish water kimchi) is mul naengmyeon in which noodles are served in a clear, cooling broth. (Mul means broth). Bibim naengmyeon refers to noodles when they are combined with a hot and spicy red sauce.

The soft and chewy noodles in this quick and simple naengmyeon recipe are served in an icy cold broth and are finished with pickled radish and a cooked egg. These Korean cold noodles can instantly cool you down after a tiring day. Check out this recipe of Naengmyeon aka Korean cold noodles that you must have seen in many popular Korean dramas:

Ingredients For Naengmyeon

2 radishes

1 packet naengmyeon noodles

2 tbsp sugar

3 tbsp vinegar

salt as per taste

1 cup beef

1 chopped onion

5 cloves of garlic

1 inch of ginger

1 tsp peppercorns

2 tbsp soy sauce

1 boiled egg (cut into halves)

1 cucumber

1 tsp hot mustard paste

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How To Make Naengmyeon

1. In a big boiling pot, combine 5-10 cups of water with the meat, onion, scallions, garlic, ginger, and peppercorns. Bring to a boil, uncovered. Remove the foam away, then turn the heat down to medium-medium low to maintain a medium boil. Boil the beef for a further hour, covered, to make it tender. Then add the soy sauce to the broth. After cooling, remove the meat. Chill the broth.

2. To a bowl, add 4 cups of the broth. Add 1 tsp of sugar and salt to taste after mixing. Once the broth is mixed well, keep it in the freezer for a few hours

3. Now cut the cucumber in half lengthwise. The cucumber should be thinly sliced crosswise, mildly salted, and let sit until wilted. Cut the meat against the grain into thin slices.

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4. Heat some water in a medium skillet to a boil. While the water is heating up, prepare an ice bath. Noodles should be cooked as directed on their package. Now swiftly drain and shock in icy water. Once more, rinse the noodles in ice-cold water until they are extremely cold. Now place them in a colander to drain.

5. One serving of noodles should be placed in the middle of the serving bowl. Then, add the pickled radish, beef slices, cucumber, and the egg half on top.

6. One-half of the cold broth should be poured over the noodles. Serve alongside vinegar and spicy mustard paste.

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