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Beat the heat with cold noodles chilled in a broth with pickled veggies all sitting pretty inside a carved out watermelon.

Subak Naengmyeon

prep time45Min


cooking time3Min


serving time2 to 4


  • For pickled radish:

  • 8 ounces mu (Korean radish)

  • 2 tablespoons water

  • 2 tablespoons white vinegar

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • For sauce:

  • 3 tablespoons gochujang

  • 3 tablespoons gochugaru

  • 3 1/2 tablespoons rice vinegar

  • 3 tablespoons sugar

  • 1 1/2 tablespoons sesame oil

  • 1 1/2 tablespoons sesame seeds

  • 3 tablespoons naengmyeon broth (from package)

  • 2 cloves garlic

  • To assemble:

  • 1 seedless watermelon

  • 1/2 package (12 ounces) naengmyeon, reserve broth base

  • For garnish:

  • 1 Persian cucumber, cut into ribbons

  • 1 hard-boiled egg, cut in half

  • Sesame seeds


  1. Peel and thinly slice Korean radish lengthwise. Cut into 3/4-inch wide strips.

  2. In a medium mixing bowl, add radish slices, followed by water, vinegar, sugar and salt. Toss and mix until sugar has dissolved; set aside.

  3. Make broth by mixing 1 1/2 cups of water and naengmyeon broth soup base. Reserve 3 tablespoons for sauce; freeze the remainder.

  4. In a large pot, bring water to a boil. In a mixing bowl, combine all ingredients for sauce and set aside.

  5. Cut watermelon in half and cut each end so the halves can sit up straight. Remove some of the watermelon flesh to make room for the noodles.

  6. Cook noodles according to package directions. Rinse under cold, running water. Drain completely.

  7. Mix sauce and noodles together by hand. Place in the middle of the watermelon halves, and garnish with pickled radish, cucumber ribbons, hard-boiled egg and sesame seeds. Place slush-like frozen naengmyeon broth around noodles, and add extra sauce if desired. Enjoy!

Subak Naengmyeon




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- [Woman] Okay, go ahead, sorry. - This is a new, epic way Korean people beat the heat during the summer time, cold noodles in a watermelon. Oh my mm-hm, let's get started. First we are going to make radish pickle. This is Korean radish we call mu. Just peel it with you vegetable peeler. Now slice them about half inch and then we are going to slice them super thinly, thin as you can go. So this is naengmyun mu, we call this like Korean cold noodles radish. Okay, now add this into our mixing bowl and to make pickle, we will need add some sugar for a nice sweetness and some white vinegar. This pickle got to have vinegar, right? And a little splash of water and then a little pinch of salt. Just mix them together like this and we are gonna just pickle them and just set aside right there. So when you go to Korean store or Asian grocery store, you can find this Korean cold noodle package at your dry section, dry noodle section or at the refrigerator. It normally comes out with this dry noodles, this package, ta da. I'm going to use only one, just cut it. Just add into one and half cup of water. 'Cause this one is like concentrated broth. It's kinda bouillon kinda thing. Take some out, to add into the sauce and the rest of it into the freezer. Alright, to make the sauce, the reserved naengmyun broth that we just made, just add that into a mixing bowl and Gochujang, it's a Korean red pepper paste. Just like that and some sugar for sweetness. Gochugaru, Korean red pepper flakes. And some rice vinegar for some nice tangy flavor. Some sesame oil, go to is toasted sesame oil. And some sesame seeds but I'm going to actually put on my palm like this and just rub it to break it down. Now finally we are going to add some chopped garlic. Into the sauce, let's mix that. I'm going to take some sauce out from the mixing bowl just in case if someone needs a little more extra sauce while they are eating. The sauce is good so this is the time to start to cook the noodles and cut some watermelons. So one serving small watermelon here. I'm just to cut it half. Ta da, so cute right? So they're not steady, they're going back and forth like this so you want to a little bottom right here. They will flat it. Flat bottoms, they will just stay like this. Alright, so watermelon is steady, this is time to get the meat out so we have some room for our cold noodles. Don't take all the meat out because you want some of that watermelon in here. Trust me, this combination is freaking amazing with the spicy Korean cold noodles with the sweet ice cold watermelon. Now I have a boiling water over here. I'm going to drop my naengmyun cold noodles. I think I'm going to cook only half of this package today. Just drop in, it will literally takes about one minute to finish cooking. While the noodles' cooking, I'm going to finally prep my last vegetable which is cucumber. I'm just going to slice with my vegetable peeler. So cute, right? I don't know what this is about but it's so satisfying, you just want to keep doing it. Taste one if it's cooked. Kay, when the noodle is cooked, you want either rinse under the cold water or in the ice water. So I'm going to do an ice water today, we need to put it to the ice water, oo. When you're thinking about washing clothes, it's kind of the same technique. Okay, we just go like this. Okay, if it's hot, go like this, like rubbing them together. So we are doing this to get rid of all the starch around the noodles. Drain them completely. Add into another mixing bowl that we made the sauce. Boop boop, now this is time to mix with your hand. If you have a plastic glove, go ahead and use that because this sauce will make your fingers taste really spicy, okay? I'm doing like this because I'm pro. Alrighty, oh my god, looks so good. Okay, into our watermelon bowl, we are going to serve. Just grab like this and then roll it on your hand like that, then serve onto the watermelon. Perfect right? Now all we have to do is decorate them. I'm going to put some of this cucumber, I say cucumber ribbons and the pickled radish we made earlier. And the hard-boiled egg just cut in half and either you can put on top like this with the yolk on top or just like this. Either way, whatever you like. And let's add more sesame seeds because Korean food can not be complete without sesame seeds. Like I did earlier, I'm going to put on my palm and then just like that, woo. Don't forget, we have the frozen broth that we are going to put right here. Let me go grab it. Alright, your broth by now should be a little slush like frozen so what we're going to do is add this around the noodles. Oh my god, looks so freaking amazing. Perfect, look at that. This we call Subak Naengmyeon means it's watermelon cold noodles.

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