Easy Naengmyeon (Korean Cold Noodles)

• servings: 1 serving
• active time: 10 minutes
• total time: 15 minutes

Ingredients

120 g naengmyeon noodles

1 package cold noodle stock

1/2 tbsp toasted sesame seeds (crushed)

julienned cucumber and boiled egg (for garnish)

yellow mustard and/or vinegar (optional, to season the stock)

200 g daikon radish (peeled)

2 tbsp white vinegar

1 tbsp sugar

1 tsp salt

1 tsp Gochugaru (Korean chili powder)

Directions

For the pickled radish:

Combine vinegar, sugar, salt, and gochugaru in a bowl. Slice the daikon as thinly as you can, then cut them into small strips (pictured above).

Massage the daikon pieces into the mixture until they are well coated. Transfer to an airtight container and marinate on the counter for at least 30 minutes before serving. Store leftovers for upto 2-3 weeks in the fridge.

For the naengmyeon:

Defrost the cold noodle stock in cold water for about 10 minutes. While the stock is defrosting, prepare the noodles according to package instructions, rinse well under cold water, and drain.

Add the noodles to a bowl and garnish with cucumber, pickled radish, crushed sesame seeds, and boiled egg. Break up the remaining ice in the stock by using a mallet or a rolling pin, and pour over the noodles to serve.

Season with mustard and/or vinegar if needed, and enjoy!