FOOD
Subak Naengmyeon (Cold Noodles in Watermelon)
Beat the heat with cold noodles chilled in a broth with pickled veggies all sitting pretty inside a carved out watermelon.
FOOD
Subak Naengmyeon (Cold Noodles in Watermelon)
Beat the heat with cold noodles chilled in a broth with pickled veggies all sitting pretty inside a carved out watermelon.
Ingredients
Subak Naengmyeon
- 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
- Sesame seeds
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
Pickled Radish
- 8 ounces mu (Korean radish)
- 2 tablespoons water
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
Steps
Subak Naengmyeon
- Make broth by mixing 1 1/2 cups of water and naengmyeon broth soup base. Reserve 3 tablespoons for sauce; freeze the remainder.
- 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!
Sauce
- In a large pot, bring water to a boil. In a mixing bowl, combine all ingredients for sauce and set aside.
Pickled Radish
- 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.