This dish is most popular in the summer but delicious year-round. Korean naengmyun noodles are made from wheat and buckwheat and are wonderfully chewy; Japanese soba is an adequate substitute but lacks the chewy texture. Because of the noodles' firm texture, the dish comes to the table with scissors, and you are to snip a few times and then mix everything together after enjoying the initial presentation.
1/4 cup chopped green onions
1 garlic clove, crushed
1/4 cup gochujang (Korean chile paste, such as Annie Chun's)
2 tablespoons ground Korean chile (gochugaru) or ancho chile powder
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
2 teaspoons sugar
1 1/2 teaspoons lower-sodium soy sauce
1 teaspoon dark sesame oil
1/2 cup rice vinegar
2 teaspoons sugar
1/4 teaspoon salt
1 cup Korean radish or daikon radish, cut into thin 1 1/2 x 1/2-inch slices
10 ounce uncooked Korean naengmyun noodles or soba noodles
24 thin slices Asian pear
1 cup julienne-cut English cucumber
2 hard-cooked large eggs, chilled and cut in half lengthwise
How to Make It
To prepare sauce, place onions and garlic in a mini food processor; process until minced. Add gochujang and next 6 ingredients (through sesame oil); process until smooth. Cover and chill at least 2 hours.
To prepare pickles, combine 1/2 cup vinegar, 2 teaspoons sugar, and 1/4 teaspoon salt in a 2-cup glass measuring cup. Microwave at HIGH for 2 minutes or until boiling. Place radish in a medium bowl; top with hot vinegar mixture. Cover and chill 2 hours; drain.
To prepare remaining ingredients, cook noodles according to package directions. Drain and rinse with cold water; drain. Arrange about 1 cup noodles in each of 4 bowls; top each serving with about 2 tablespoons sauce. In each bowl, arrange 1/4 cup radish on one side of noodles and 6 pear slices on the other; arrange 1/4 cup cucumber in middle. Top each with 1 egg half.
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There are many variations of this dish, and the recipe written here (in particular, the sauce) is nothing spectacular but does the job for a quick meal.I usually include a bit of blended pear mixed into the sauce for added sweetness (plain sugar doesn't taste as well), beef slices (this is standard at restaurants), and ice-slushed beef broth (cooled after boiled for around 6 hours with garlic, onions, etc). Or at the very least some dashima (beef extract powder) for added richness. I'd tone down on the vinegar and let that be mostly added on at the end as a condiment instead (it can be over-powering). Also usually hot wasabi-mustard or mustard-oil is added as condiment as well (optional, preferable).This dish is to be served cold, not luke-warm or even room temperature. Add slushed ice if necessary. Also, I'm guessing the writer of the recipe is a foreigner based on their suggestion of "Auntie Chun" ingredients . . . please do not buy anything by Auntie Chun . . . they are not only over-priced but not at all anything close to authentic Korean. Visit your local Korean grocery and they will offer you far better options.