Buckwheat Noodles In Slushie Broth Naengmyeon

Serves 4
Total Time
20 Minutes Plus freezing time
2 packs store-bought naengmyeon noodles
1 Korean pear, peeled, cored and finely shredded
1 cucumber, finely shredded
2 hard-boiled eggs, peeled and halved
Toasted sesame seeds
To serve
Cider vinegar, preferably Korean
Sesame oil, preferably Korean
Japanese mustard or mustard oil
Step 1

Put the stock packet that comes with the noodles in the freezer for a couple of hours, until the contents are cold and it contains ice crystals, a bit like a slushie.

Step 2

Boil the noodles according to the instructions on the packaging, then cool them in iced water. Drain.

Step 3

Assemble the noodles by placing some in each bowl, pour over the slushie and top with pear, cucumber and 1 hardboiled egg half. Sprinkle over sesame seeds.

Step 4

Serve with vinegar, sesame oil and Japanese mustard or mustard oil.

Korean BBQ and Japanese Grills by Jonas Cramby, published by Pavilion Books. Image credit to Roland Persson.

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