Ingredients
- 8 oz naengmyeon noodles
- 2 eggs, soft to medium boiled (to your liking)
- 2 cups julienned mixed vegetables, e.g. cucumber, carrot, cabbage, pickled raddish, etc.
Sauce (yields about 2/3 cup of sauce)
- 2 tbsp gochujang (korean pepper paste)
- 2 tbsp gochugaru (korean chili flakes)
- 1 tbsp toasted sesame oil
- 1 tbsp mirin
- 2 tbsp apple cider vinegar or lemon juice
- 2 tbsp water
- 1 tbsp sugar
- 4 cloves garlic, grated
- 1 tbsp sesame seeds, or more to taste
How I Make It
- Julienne your choosen vegetables and set aside. I like using cucumber, carrots, finely shredded cabbage, pickled daikon or similar radish. Set aside.
- Boil your egg to your liking - about 6 minutes for soft boiled, 7 minutes for medium. Let cool, peel, and slice in half. Set aside.
- Combine all the sauce ingredients into a bowl and mix well. Add a little more water if the sauce is too thick. Set aside or cover/refridgerate if not using immediately.
- Bring a pot of water to a boil and cook the noodles per package instructions. Drain and rinse under running cold water and "massage" the noodles with your hand as your rinse. This will help enhance the chewiness. Drain well. You may want to cut the noodles a few times to make it easier to eat as the noodles will be quite chewy.
- Mix the noodles and vegetables with the sauce until fully combined. (I use gloves and mix with my hands). Garnish with a little more julienned vegetables, sprinkle with a little more sesame seeds, and top with the halved pieces of boiled egg. Enjoy!