새콤 달콤 없는 입맛도 살려주는 회냉면

Dive into the refreshing and flavorful world of Korean cuisine with Hoe Naengmyeon. This spicy cold noodle dish is a perfect blend of spicy sauce, succulent marinated pollack, and crunchy vegetables, all topped with cooling pickled radish and a hint of umami-rich perilla oil. Ideal for hot weather, it pleases your palate with its sweet, sour, and spicy notes.

Ingredients

For the Yangnyeomjang (Spicy Sauce):
🧅 1 large stalk Green Onion, chopped
🧅 1 medium Onion, chopped into small cubes
🥢 3-4 tablespoons Dark Soy Sauce
🥢 2-3 tablespoons Soup Soy Sauce
🍶 3 tablespoons Mirin
🍯 3-4 tablespoons Corn Starch Syrup
🥩 1 tablespoon Beef Dasida
🍚 3 tablespoons Sugar
🧂 1 teaspoon Aji no Moto
💧 2 cups Water
🧄 3 tablespoons Minced Garlic
🧄 1.5 tablespoons Minced Ginger
🍐 1/2 cup Korean Pear Puree
🌶️ 1/2 cup Fine Gochugaru
🌶️ 1/4 cup Coarse Gochugaru
🌶️ Several shakes Ground Black Pepper

For the Mujeorim (Pickled Radish):
🥒 1/4 to 1/2 large Korean Radish, peeled and thinly sliced
🍶 1 cup White Vinegar
🍚 1/2 cup Sugar
💧 1 cup Water

For Assembly and Garnish:
🍜 1 serving Naengmyeon Noodles (Cheongwoo)
🐟 1-2 large spoonfuls Marinated Pollack Meat
🌿 1 tablespoon Perilla Oil
🧊 1/4 cup Naengmyeon Broth
🥒 1/4 Cucumber, julienned
🥚 1/2 Hard-boiled Egg
🌾 Ground Sesame Seeds, for garnish

Instructions

1- Prepare the Yangnyeomjang (Spicy Sauce):

• In a large stainless steel pot, combine chopped green onion and onion.
• Add dark soy sauce, soup soy sauce, mirin, corn starch syrup, beef dasida, sugar, and Aji no moto.
• Pour in water to cover ingredients and bring to a boil over medium-high heat, about 5-7 minutes.
• Remove from heat and let it cool completely in a large glass bowl.
• Add minced garlic, minced ginger, and Korean pear puree. Blend with a hand blender until smooth.
• Stir in fine gochugaru, coarse gochugaru, and ground black pepper.
• Refrigerate in an airtight container for 2 days.

2- Prepare the Mujeorim (Pickled Radish):

• Thinly slice the radish using a mandoline.
• In a small saucepan, dissolve sugar into vinegar and water over medium heat.
• Pour hot liquid over radish slices, allowing it to cool completely.

3- Prepare Garnishes and Noodles:

• Hard-boil eggs, then peel and halve.
• Julienne cucumber and separate naengmyeon noodles.
• Cook noodles in boiling water, stirring with chopsticks. Drain and rinse until water runs clear.
• Form noodles into a nest-like shape.

4- Assemble the Hoe Naengmyeon:

• Place noodles in a large stainless steel serving bowl.
• Drizzle perilla oil and add naengmyeon broth.
• Spoon aged spicy sauce atop noodles, mixing beforehand.
• Add marinated pollack, radish, cucumber, and half egg.
• Garnish with ground sesame seeds and mix thoroughly before serving.

Prep Time: 25 minutes (excluding aging)
Cook Time: 15 minutes
Total Time: 2 days aging + 40 minutes prep and cook
Servings: 1

Equipment:

• Chef's Knife
• Wooden Cutting Board
• Large Pot
• Hand Blender (Stainless Steel Shaft)
• Airtight Container (Glasslock)
• Mandoline Slicer
• Saucepan (Small)
• Colander
• Chopsticks
• Grater (Handheld, Metal)
• Serving Bowl

Cooking Tips

• Allow the sauce to age to enrich its flavors.
• Ensure noodles are rinsed thoroughly to remove starch and achieve a chewy texture.
• Use perilla oil and ground sesame seeds for enhanced flavor.

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Hoe Naengmyeon (Cold Spicy Noodles)