Yeolmu Mul Naengmyeon (Cold Radish Water Noodles)
A refreshing summer cold noodle dish featuring well-fermented young summer radish water kimchi broth enhanced with green plum syrup, vinegar, and a layer of slushy ice.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This refreshing summer noodle dish mixes young summer radish water kimchi broth with green plum syrup and vinegar, freezes it until slushy, and pours it over cooked noodles. Quickly blanching the naengmyeon noodles for under 30 seconds and rubbing them clean in cold water keeps the noodles pleasantly chewy. If the broth tastes too strong, balance it with fresh water, and serve with prepared yellow mustard to taste.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Young summer radish water kimchi broth5 cups
- Naengmyeon noodles2 servings
- Cucumber1/2
- Boiled egg1
- Green plum syrup (maesil-cheong) (or 2 tbsp sugar)4 tbsp
- Vinegar2 tbsp
- Prepared yellow mustardas needed
- You can use boiled thin wheat noodles (somyeon) instead of naengmyeon noodles.
Steps
Here is well-fermented, pleasantly tart young summer radish water kimchi.
I also prepared cucumber and boiled egg for the garnish.
Strain the solid ingredients from the young summer radish water kimchi, then mix green plum syrup and vinegar into the broth to season it sweet and tangy.
For 1 serving, adding about 1 to 2 tbsp green plum syrup (= 1 tbsp sugar) and 1 tbsp vinegar to about 2 1/2 cups water kimchi broth suited my taste.
Also, if the broth tastes too strong, dilute it with fresh water to balance the seasoning.
Now place it in the freezer for about 1 to 2 hours until a thin layer of slushy ice forms.
Drop the naengmyeon noodles into rolling boiling water, stir immediately, and boil for under 30 seconds.
Rub the noodles with your hands while rinsing in cold or ice water to make them bouncy.
Place the naengmyeon noodles in a bowl, pour over the cold noodle broth with floating slushy ice, and finish by generously topping with yeolmu radish greens, julienned cucumber, boiled egg, and ground sesame seeds.
Add plenty of prepared yellow mustard and dissolve it into the broth to enjoy that sharp, nose-tingling kick.
Ppunwife's tips
- For 1 serving, mixing about 1 to 2 tbsp green plum syrup (= 1 tbsp sugar) and 1 tbsp vinegar into about 2 1/2 cups water kimchi broth gives great flavor.
- If the broth tastes too strong, dilute it with fresh water to balance the seasoning.
- Drop the naengmyeon noodles into rolling boiling water, stir immediately, and boil for under 30 seconds.
FAQ
Can I use sugar instead of green plum syrup?
Yes, you can substitute 2 tbsp sugar for the 4 tbsp green plum syrup to adjust the seasoning.
What should I do if the water kimchi broth is too salty or strong?
If the broth tastes too strong, simply mix in an appropriate amount of fresh water to dilute it to your taste.
How long should I boil naengmyeon noodles to keep them chewy?
Add the noodles to rolling boiling water, stir immediately, boil briefly for around 30 seconds, and rub them with your hands while rinsing in cold or ice water to make them bouncy.
Can I use thin wheat noodles (somyeon) instead of naengmyeon noodles?
Yes, you can boil thin wheat noodles (somyeon) instead of naengmyeon noodles and enjoy a delicious, refreshing bowl.
