Korean Naengmyeon noodles are similar to Japanese soba noodles in that they are both made with buckwheat flour. But the Korean naengmyeon noodles also have wheat flour added, and more of the sweet potato starch, creating a chewier texture and these noodles won’t break as easily. The colour of the noodles can also vary, depending on the type of buckwheat flour that is used to make them. TANG The Asian Food Emporium in Russell Street Melbourne stock Naengmyeon noodles and many of the popular ingredients used for tasty Korean dishes.
Here is a great recipe for Bibim Naengmyeon, a cold noodle dish with spicy sauce.
Packet Naengmyeon noodles
1 Asian cucumber
4 boiled eggs
Spicy Sauce Ingredients:
3 slices Pineapple (either fresh or canned)
1 clove Garlic
¼ cup White Vinegar
¼ cup Soy sauce
3 tasblespoons Honey
2 tablespoons Sesame oil
1/3 cup Brown sugar
1 cup Chili flakes
1 teaspoon Dijon mustard (or Korean mustard)
½ teaspoons Powdered ginger
1 tablespoons Toasted sesame seeds
1 teaspoon salt
Pick up your ingredients at TANG The Asian Food Emporium and get cooking this delicious Korean dish.
Mix 1/2 cup water with 1/4 cup soy sauce. Bring to a quick boil. Set aside to cool. Then dice apple, onion, garlic and pineapple. Blend together in a blender until velvety smooth, add water or pineapple juice if needed to help blend.
Add fruit mixture to soy sauce in pot plus chili flakes, sugar, vinegar, honey, sesame oil, powdered ginger and Dijon mustard. Mix well, adding water or pineapple juice for desired consistency. Add toasted sesame seeds. Transfer sauce to a container to chill in the fridge for at least three hours up to two days for best taste. (The sauce can last in the fridge for a few months).
Topping for noodle dish:
1 tbsp salt
2 tbsp sugar
2 tbsp vinegar
Peel radish and cut into very, very thin slices 2 inches long. Mix salt, sugar and vinegar in a bowl and add radish, set aside for 30 minutes (you will have pickled radish!). Rinse with water and squeeze out gently. Set aside.
Cut a cucumber in half lengthwise and scrape out the seeds in the centre with a spoon. Cut diagonally very thinly. Set aside.
Add the noodles to boiling water and cook for four minutes, stirring often so they don’t stick together. Rinse in cold water until you don’t see the starchy water. Place noodles in a large bowl, add 2-3 tablespoons of the spicy sauce. Top with the pickled radish and the sliced cucumber. Then add half a sliced boiled egg.
Makes 8 to 10 servings.