Korean•healthy
Instant Mul Naengmyun (Korean Cold Noodle Soup)
How to Make Mul Naengmyun (Korean Cold Noodle Soup)
- Prep time
- 3 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 instant mul naengmyun packet
- 1 hard boiled egg (, halved (optional))
- 50 g English cucumber ((1.8 ounces), julienned (optional))
- toasted sesame seeds (, to taste)
Instructions
- 1
To make cold and icy broth, slightly freeze the broth packets. (It takes about 3 to 4 hours.) If the packet was kept in the freezer, defrost it in the fridge for a few hours.
- 2
Boil the noodles in rolling boiling water for 2 to 3 mins. (Follow the instructions from the packet.) Drain the water and rinse the noodles in cold running water a few times.
- 3
Place the noodles in a bowl (you can even use a chilled bowl for extra coldness) then add the broth. Optionally, garnish with a boiled egg, cucumber, pickled radish and sesame seeds.