Homemade Pyeongyang Naengmyeon: A Delicious Experiment
It had been a while since I watched 'Fun-staurant'.
I was captivated by the cuteness of Lee Jung-hyun's daughter and her second baby.
While watching, she started making Pyeongyang Naengmyeon (cold buckwheat noodles).
Pyeongyang Naengmyeon...
That savory meat broth!
It reminded me of the broth from my favorite Naengmyeon place, Go Baksa Naengmyeon...
Suddenly, I wanted it so much more!
Everyone on the show was making Pyeongyang Naengmyeon at home?!
Lee Jung-hyun's husband is so lucky! and so on, praises kept coming.
Then, my eldest kid, who was watching with me, asked,
"Is it really that difficult to make at home?"
It's not so much difficult as it is cumbersome.
Boiling the broth, cooling it down, straining it...
Alright,
I'll show you!
I suddenly got the urge to try it haha.
Since it was sudden, I decided to use a frozen chunk of Australian steak meat I had stashed away from Trader Joe's.
Making Pyeongyang Naengmyeon.
Ingredients: Steak, salt, green onion, buckwheat noodles, ice.
Making the broth, boiling the meat.
Hanwoo (Korean beef) would have been better, but since it was a sudden craving, I used two chunks of Australian steak meat from the freezer.
Boiled it for 2 hours!
The result wasn't that different in the end~^^
The portion was generous, enough for my family of five~
The steak chunk after boiling for two hours.
Hanwoo brisket would have been better, but...
Originally, meat for soup isn't suitable for grilling because it's tough, so it ends up being used for broth.
Well,
Using steak meat might actually make it even tastier.
It wouldn't be bad.
It's a bit disappointing that it's not Hanwoo, but I wanted to eat it right away ㅎㅎ
Beef is beef, right?
????
ㅎㅎ
I boiled it right away without soaking it in water to remove the blood, so there were lots of impurities ^^;;
I boiled it for about two hours.
Oil floating on top...
I put the whole pot of broth in cold water to cool it down a bit.
When it felt cool enough,
I added a bunch of ice.
Cooling the broth.
Removing the oil and solids.
Cooling it with ice.
The oil gradually solidifying.
The oil becoming thick and solid.
Instead of adding the green onion while boiling, I added it after boiling and turning off the heat.
The green onion flavor is more intense this way.
I like this method better~
Suddenly, I didn't have any cheesecloth...
So I just used a fine mesh strainer.
The state of the broth after just straining it with a mesh strainer.
It should be clearer, but...^^;
I didn't have cheesecloth, so I only went this far~
Slicing the boiled meat.
Not dry, but tender and delicious.
Very tasty~
I sliced it, arranged it, and sprinkled a little salt on top.
Boiling two chunks of meat gave us plenty of toppings for our family of five.
Even if Naengmyeon at a restaurant costs ₩16,000? ₩18,000?, they only give you two or three pieces of meat topping ^^;
Naengmyeon is so expensive these days.
It used to be a simple dish to enjoy in the summer..
Boiling the noodles.
I had used up the broth to eat with noodles before, so only the noodles were left.
That's why only noodles are left, because I'm going to eat Pyeongyang Naengmyeon today.
You need to boil them in plenty of water in a large pot.
If there's not enough water, it becomes thick and the noodles don't cook well.
Boil them for about a minute, stirring in plenty of water.
If you overcook them, the noodles become mushy and the texture deteriorates.
Luckily, I had some baked eggs.
So I'll use these ^^
Lots and lots of meat!
It would look fancier if I served it in a Naengmyeon bowl...
Somehow, when I eat Naengmyeon, I need to hear the sound of chopsticks hitting stainless steel to really enjoy it.
ㅎㅎ
I sliced some green onions separately and added them.
Eating rice in the Naengmyeon broth!
This, this~~~
Oh my,
Why is this so delicious?
In 'Fun-staurant', they put washed kimchi as a topping, but I was too lazy to get up and prepare it.
So I just added a spoonful of rice to the leftover Naengmyeon broth,
And it's so delicious!
In the summer, I always refrigerate the leftover broth from making seasoned bean sprouts and eat it as a cold soup.
This~this
It's perfect when you don't have an appetite?! (As if there's ever a time I don't have an appetite...^^;)
Just like eating barley rice with green tea and dried salted corvina, eating rice in this cold meat broth is so flavorful~
This, this.
From now on, I'll boil the broth and keep it in the fridge and make this often in the summer~^^
Leftover broth.
I'll eat it again tomorrow~^^
Tomorrow, I'll try eating it with washed kimchi as a topping~
What I regretted?
1. Since I was making it at home, I wanted to reduce my sodium intake, so I added less salt and it ended up being too bland~
2. The broth wasn't cold enough.
Since I was making it and eating it on the same day,
I added ice and removed the oil, but the broth wasn't cold enough.
I couldn't add more ice because I was worried it would become too bland.
It would be better to make it in advance and keep it in the fridge.
3. It wasn't a Naengmyeon bowl, nor a brass bowl, so I didn't get the full Naengmyeon experience????????????
Trying to make Pyeongyang Naengmyeon like Lee Jung-hyun from 'Fun-staurant', I feel like I discovered a new cooking item: Meat broth rice soup~^^
Before summer ends,
It might be good to try homemade Pyeongyang Naengmyeon~^^
Pyeongyang Naengmyeon Recipe
Broth Making, Meat Boiling
Cooling Broth and Straining out Oil Residue
Slicing Boiled Meat
Boiling Noodles
Eating Rice in Naengmyeon Broth!
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