Dinner: Naengmyun

I made naengmyun, a Korean dish featuring cold noodles in a cold broth, for dinner the other night. It was refreshing, but unfortunately the heatwave in LA had passed by then. Toppings include: cucumber ribbons, kimchi, baked tofu, and pan-fried king oyster mushrooms.

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2 Responses to “Dinner: Naengmyun”

1. Tatertots Says:
   July 1st, 2008 at 11:18 am

   How did you make the broth for the naengmyun? I do like the instant package/combo they sell at the Korean market but it has tons ‘o MSG. I tried making the beef broth myself but it’s so tasteless. Any suggestions?

2. NinjaAdmin Says:
   July 1st, 2008 at 3:26 pm

   I made my own broth since I couldn’t find any vegan version. I used water & kombu, brought it to a boil and took out the kombu. Then I put in slices of king oyster mushroom, a few tablespoons of kimchi liquid, a clove of crushed garlic, and soy sauce to taste. Maybe not so authentic, but it tasted okay.