How long to cook naengmyeon soup?

Boil naengmyeon soup for 2 hours.

How to cook naengmyeon soup

Beef – 150 grams
Chicken fillet – 150 grams
Lean pork – 150 grams
Buckwheat noodles – 700 grams
Salted Korean salad (kimchi) – 200 grams
Egg – 1 piece
Garlic – prong
Asian pear – 1/2 piece
Horseradish – 2 grams
Soy sauce – 2 tablespoons
Green onion – bunch
Vegetable oil – 50 milliliters
Red capsicum – 1 piece
Red ground pepper – to taste
Black ground pepper – to taste
Ground sesame seeds – a teaspoon
Salt – to taste

How to cook naengmyeon soup
1. Wash beef, pork and chicken meat in cold water.
2. Pour 2.5 liters of water into a saucepan, put beef and pork, place on medium heat, cook for an hour after boiling.
3. Add chicken to the broth, cook for 40 minutes.
4. Remove the cooked meat from the broth, cut into strips about a centimeter thick, three centimeters long.
5. Wash green onions, chop.
6. Peel the garlic and horseradish, finely chop.
7. Put salt, soy sauce, onion, black and red ground pepper, garlic, horseradish into the broth.
8. Bring the broth to a boil over medium heat, remove from the burner, leave to cool.
9. Peel the pear, chop into strips a centimeter thick, three in length.
10. Break the egg into a glass, shake with a whisk into a homogeneous mass.
11. Pour oil into a frying pan, heat over medium heat, pour in the egg mass and fry for 8 minutes.
12. Cut the egg pancake into strips a centimeter thick, three in length.
13. Pour 1.5 liters of water into a separate saucepan, place on a strong fire, wait for it to boil, put buckwheat noodles, cook over medium heat for 4 minutes.
14. Turn over the buckwheat noodles in a colander, rinse under cool running water.
15. Wash the red capsicum, remove the core and stem, cut into squares 0.5 cm thick.
16. Arrange buckwheat noodles, kimchi, chopped meat, egg, pear, red pepper on plates.
17. Pour chilled broth into each bowl of naengmyeon soup.

Tasty Facts

Naengmyeon soup is a popular dish in Korea. Its name translates as “cold noodles”. Koreans cook it in the second half of summer when the hot period comes.

– Cold soup with buckwheat noodles began to be prepared in North Korea in the middle of the 19th century. Buckwheat grew well in the mountainous regions of the country and was cheaper than rice; soups with it were prepared quickly and easily, which was important for residents of mountainous regions with a harsh climate.

“There are two types of naengmyeon: mul naengmyeon, a cold soup with meat and noodles, and bibim naengmyeon, a salad with noodles and red pepper paste.

– In Korea, soup noodles are cut with scissors and eaten with chopsticks, washed down with broth. Naengmyeon is served with vinegar and mustard, which give the soup a pleasant sourness and spiciness.