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Cookbook Challenge - Mul Naengmyeon

Mul Naengmyeon is one of our favorite summertime noodle dishes. Cold, thin, chewy, buckwheat noodles are served in an icy cold, vinegary broth. It is SO refreshing and hits the spot every time. We had a warm and sunny weekend and thought it would be perfect to have, especially since I made some homemade radish water. Simply serve with slices of thin pickled radish, Asian pear, beef, cucumber and the cold broth.

If you don't have time to make the broth homemade or make the kimchi water, no problem! Just use the packet that usually comes with the noodles. If you don't have time to make the meat, again, no problem - slice up any leftover meat you have thinly. I also highly suggest adding the little packet of spicy oil that comes with the noodles. It adds a spicy mustard punch!

I liked Maangchi's recipe but I made the radish water wrong. It tasted fine but my radishes were not crispy. They are a bit too soft. Not sure why. Everything was still very tasty! Give it a try!

For another version, bibimnaengmyeon is another amazing options. Same noodles, also served cold with same toppings. No soup though and served with a spicy sauce that you mix all together and enjoy. Look out for that post soon!

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