How to Make Delicious and Refreshing Naengmyeon (냉면)|Korean Cold Noodles

Naengmyeon (냉면)
Hello! 안녕하세요!
Today I’m gonna show you how to make Naengmyeon, or Korean cold noodles. It’s the most popular noodle dish to eat in the summer. This one has a broth, so it’s called Mul Naengmeyon/물냉면. There’s also a spicy version with no broth, called Bibim Naengmyeon/비빔냉면. Mul/물 means water, which refers to the broth, and Naengmyeon/냉면 means cold noodles. The broth is usually a mix of beef broth and Dongchimi/동치미, or radish water Gimchi, but for today’s recipe, you won’t need Dongchimi.

Thank you so much for watching. See you next time, guys!

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Chapters:
00:00 - Intro
00:44 - Ingredients
02:32 - Blanching beef
03:06 - Cooking broth
04:00 - Making pickled radish garnish
04:50 - Julienne cucumber garnish
05:32 - Cooking broth cont.
06:14 - Slicing beef garnish
06:50 - Cooking noodles
08:03 - Rinsing noodles
08:37 - Plating
09:20 - Mukbang
11:23 - Bloopers
12:05 - Outro

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Ingredients & Seasonings (Serves 2):
2 Naengmyeon Noodles

(Broth)
-7~8 cups water
1/2 lb. Beef Brisket
10 grams kelp
2 scallions
1/2 medium onion
4~5 garlic cloves
-1/2 tsp salt
1/2 Tbsp Soup Soy Sauce

(Garnish)
3~4 oz Korean radish
1 Tbsp Vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp Fine Korean red pepper flakes (Gochugaru)
1/2 ~ 1 cucumber
1~2 boiled eggs

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Music: Royalty Free Music from Bensound
(Acoustic Breeze | Folk Guitar Royalty Free Music (bensound.com))
#naengmeyon #coldnoodles #koreanfood