#Making cool and light #PyongyangCold Noodles
#Pyongyang naengmyeon (cold buckwheat noodles) is made with a light broth using Yangji!!!
2 serving
Within 999 minutes
강철새잎
Ingredients
  • a beef-like meat
  • bay leaf
  • Whole pepper
  • onion
  • Garlic
  • leek
  • Korean radish kimchi
  • white kimchi
  • Mustard
  • Vinegar
  • Cold Noodles
  • egg
  • Cucumber
Cooking Steps
STEP 1/23
I'll make the broth first. As expected, the life of Pyeongyang naengmyeon is the broth. Put bay leaves, pepper, garlic, green onions, and onions in the pack again.
STEP 2/23
The sun was frozen, so it drained the blood. Drain the blood by changing the water 3 to 4 times. You can just use the chilled meat.
STEP 3/23
Put the brine out of the blood in the pot and put the pack back together.
STEP 4/23
Add enough water to cover and simmer. Boil the sun until it's cooked. I think I boiled it for about 2 hours. If the amount of sun is small, of course it will also reduce the time.
STEP 5/23
Take out the ripe sunbeam. Let the sun cool for now. You can cut it later and put it as garnish or eat it as boiled pork.
STEP 6/23
It's the broth after taking out the pack and the sun. Let it cool for now. After cooling it down, remove the oil from the top.
STEP 7/23
Cut the yangji to eat with garnish and boiled meat into bite-size pieces. If you want thick meat, slice it thickly, and if you want thin meat, slice it thinly.
STEP 8/23
The oil starts to float as it cools. When it cools down a little more, the oil will definitely float on top.
STEP 9/23
Filter the chilled broth in the refrigerator again. The cold broth is now ready.
STEP 10/23
Put it together in the broth and prepare white kimchi for garnish.
STEP 11/23
We also have turnip radish kimchi prepared. I'm going to put this dongchimi soup in the cold noodle broth.
STEP 12/23
I put the turnip radish kimchi soup in the broth. And I added a little bit of white kimchi soup. If you don't have it, you can just use Yangji broth.
STEP 13/23
I'm going to loosen the mustard and put it in here.
You can serve mustard separately in a small bowl according to your preference and eat it with only the amount you want.
STEP 14/23
Lastly, add a few drops of vinegar
I finished making the Pyeongyang naengmyeon broth.
Of course, vinegar and mustard are personal preferences, so you don't have to put them in advance.
All we have to do is boil the cold noodles. Boil the water. To boil the sari.
STEP 15/23
On one side, it's sad if you don't have boiled eggs in cold noodles. Boil the eggs. We need to hard-boil it!!! So half-cooked is 5 minutes and 10 seconds, so hard-cooked is 1 minute.
STEP 16/23
The cucumber was shredded and soaked in cold water. to keep it fresh and firm. I'm going to use it as a naengmyeon garnish!!!
STEP 17/23
I served a plate of boiled beef with the broth. Put the green onions on top and sprinkle sesame seeds. That's it!!!
STEP 18/23
Now all the ingredients for making Pyeongyang naengmyeon are ready. I prepared naengmyeon noodles after boiling them and washing them in cold water. I prepared cold broth and boiled eggs. On top of that, we prepared cucumber salad and boiled pork for garnish.
STEP 19/23
Usually, Pyeongyang naengmyeon has pickled radish, but instead, we plan to shred white kimchi and put it on top.
STEP 20/23
I'll pour the broth into the naengmyeon. Put the cucumber salad on one side as a garnish. Pour enough broth, please. Eating the broth is the taste of Pyeongyang naengmyeon.
STEP 21/23
Place the yangsuyuk lightly on the other side.
STEP 22/23
Lastly, put the boiled egg on top and put the sliced white kimchi in between.
STEP 23/23
Lastly, you just need to sprinkle a bit of sesame seeds to complete it. Now, Pyeongyang naengmyeon, a refreshing and light paste, is completed.
If you made a lot of broth, you can put it separately and store it in the refrigerator and use it as broth anytime. You can make rice cake soup. If you have boiled pork left, it's good to mix it and garnish it with rice cake soup!!! Dumpling soup is the best!!!
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