Beat the heat with cold noodles chilled in a broth with pickled veggies all sitting pretty inside a carved out watermelon.
2 to 4
For pickled radish:
8 ounces mu (Korean radish)
2 tablespoons water
2 tablespoons white vinegar
2 tablespoons sugar
1/2 teaspoon salt
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
1 seedless watermelon
1/2 package (12 ounces) naengmyeon, reserve broth base
1 Persian cucumber, cut into ribbons
1 hard-boiled egg, cut in half
Peel and thinly slice Korean radish lengthwise. Cut into 3/4-inch wide strips.
In a medium mixing bowl, add radish slices, followed by water, vinegar, sugar and salt. Toss and mix until sugar has dissolved; set aside.
Make broth by mixing 1 1/2 cups of water and naengmyeon broth soup base. Reserve 3 tablespoons for sauce; freeze the remainder.
In a large pot, bring water to a boil. In a mixing bowl, combine all ingredients for sauce and set aside.
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.
Cook noodles according to package directions. Rinse under cold, running water. Drain completely.
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!
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