Good evening, Raffies!
Today we are going to North Korea. This time, my husband chose the dish, for he had been to a North Korean restaurant, when he was living in China: Mul-naengmyeon!
This noodle soup is a typical dish for war summer days. It is a cold noodle soup, that reminded me of the Japanese cold soba.
The recipe is easy and straight forward.
Ingredients (for 2):
300g Dried naengmyeon noodles
1 Chicken bouillon cube
2 clove of garlic, ground
1 small piece of ginger, ground
½ teaspoon Salt
½ teaspoon Sugar
1 tablespoon Apple vinegar
2 Hard-boiled egg
Toasted sesame seeds
For the broth:
Bring a medium sized pot with water to a boil. Add a cube of chicken bouillon, garlic and ginger. Mix well and add some ice cubes to cool down.
Cut the cucumber into thin strips. Mix them with vinegar, salt and sugar and set aside.
Peel and cut the pear into halves. Cut one half into thin strips and soak them in sugar water.
Grate the other half and squeeze the pear juice.
Mix the pear juice with the broth.
Bring a large pot of water to a boil. Add the noodles and cook until the noodles are not too hard nor too soggy.
Rinse the noodles in cold running water until they cold.
Hard boil the eggs and cut each in halves. Set them aside.
Pour the broth into a small or medium bowl and add the noodles.
Add the cucumber and pear on top.
Sprinkle with some sesame seeds.
Place the eggs on top.
Enjoy the cold noodles!
It was a very nice and refreshing noodle soup. That after a lot of filling dishes, did not lie heavy on my stomach.