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)