Mul naeng myeon (mul nang myun), mul means water in Korean

and naeng myeon is the noodles, is a cold broth-based buckwheat

noodle dish that originated in the northern part of Korea and was

traditionally served in the winter.

The broth is served ice cold and most people even add more ice.

This is a tangy dish brimming with garlic, red pepper, and cucumbers.

It’s refreshing and great on a hot summer day. And since it is

traditionally served with kalbi, you can make it a part of your summer

barbecue menu. If you’re looking for a unique barbeque idea, serve

mul naeng myeon and kalbi at your next cookout.

Naeng myeon can also be made without the broth. See the recipe

for Umma’s Set Your Lips on Fire Bi Bim Naeng Myeon (bi bim means

mixed in Korean).

ingredients

1. •1 Bag of buckwheat noodles
   

2. •5 Cups chicken broth
   

3. •4 Teaspoons distilled vinegar
   

4. •1/4 Cup young radish kimchi juice
   

5. •8 Tablespoons dark sesame seed oil
   

6. •5 Tablespoons sugar
   

7. •1 Pound flank steak
   

8. •3 Tablespoons brown sugar
   

9. •4 Tablespoons soy sauce
   

10. •1/2 Teaspoon rice wine vinegar
    

11. •1/2 Teaspoon ginger, grated
    

12. •10 Cloves garlic, minced
    

13. •1 Medium onion, diced
    

14. •6 Scallions, chopped
    

15. •1 Tablespoon sesame seeds
    

16. •5 Cucumbers sliced into thick matchsticks
    

17. (I use an Asian mandolin)
    

18. •1/4 Cup salt
    

19. •1/4 Cup kochu garu (Korean red pepper powder)
    

Noodles Directions

1 Bag of buckwheat noodles (Soup base and wasabi oil are included in the noodles package)

Cook the noodles as directed. When the water starts foaming and rising up, grab a handful of ice and throw it in the pot. It will keep the water from boiling over. I like my noodles al dente and cook them for only 2 minutes. Be sure to drain and rinse the noodles in ice-cold water immediately. These noodles cook quickly and get mushy easily.

Separate the noodles by rolling them into four equal batches. Set aside.

Soup Base Directions

1. •5 Cups chicken broth
   

2. •Packets of the soup base (You will need all the packets that come with the noodles.)
   

3. •2 Teaspoons distilled vinegar
   

4. •1/4 Cup young radish kimchi juice
   

5. •2 Tablespoons dark sesame seed oil
   

6. •3 Tablespoons sugar
   

In a large pot, bring chicken broth to a boil. Add the packets of the soup base and wasabi oil and stir until the base dissolves. Cook for another 5 minutes and let it cool. Once the base is completely cooled, add the vinegar, kimchi juice, sesame seed oil and sugar and whisk until the sugar has dissolved. Set aside

Meat Directions

1. •1 Pound flank steak
   

2. •2 Tablespoons dark sesame seed oil
   

3. •3 Tablespoons brown sugar
   

4. •4 Tablespoons soy sauce
   

5. •1/2 Teaspoon rice wine vinegar
   

6. •1/2 Teaspoon ginger, grated
   

7. •4 Cloves garlic, minced
   

8. •1 Medium onion, diced
   

9. •3 Scallions, chopped
   

10. •1/2 Teaspoon sesame seeds
    

Whisk together the brown sugar, soy sauce, rice wine vinegar and ginger. Set aside.

Saute the garlic and onions in sesame seed oil until onion is opaque. Add steak and sauté until the meat is no longer pink. Add the soy sauce mix and cook for 5 minutes. Add scallions and stir until combined. Top with sesame seeds. Set aside.

Cucumbers Directions

1. •5 Cucumbers sliced into thick matchsticks (I use an Asian mandolin)
   

2. •1/4 Cup salt
   

3. •6 Garlic cloves, finely minced
   

4. •2 Tablespoons dark sesame seed oil
   

5. •2 Tablespoons white sugar
   

6. •2 Teaspoons distilled vinegar
   

7. •1/4 Cup kochu garu (Korean red pepper powder)
   

8. •3 Scallions, chopped
   

9. •1 Tablespoon sesame seeds
   

In a mixing bowl, add cucumbers and sprinkle with salt. Toss until thoroughly coated. Let it sit for about 10 minutes. Rinse the cucumbers in cold water at least three times. Grab a handful of cucumbers and squeeze as hard as you can to get all of the water out. You don’t want watery cucumbers.

In the same mixing bowl, whisk the garlic, sesame seed oil, sugar and vinegar. Add the cucumbers, scallions and kochu garu. Mix until thoroughly combined and the kochu garu is pasty. Set aside.

Toppings

1. •Radish kimchi, thinly sliced (Some radish kimchi comes pre-sliced)
   

2. •2 Hard boiled eggs, halved
   

Putting It All Together

In four large bowls, add the noodles. Ladle the broth over the noodles. Top with 2 tablespoons of meat, cucumbers, radishes and half of an egg.

Serves 4 normally but in our family, we don’t understand the concept of dainty portions and this will feed only two of us.

umma’s set your lips on fire bi bim naeng myeon (nang myun)

Ingredients

1. •1 Bag of buckwheat noodles
   

2. •1/4 Cup kochu jahng
   

3. •2 Tablespoons soy sauce
   

4. •4 Cloves garlic, finely minced
   

5. •2 Tablespoons distilled vinegar
   

6. •3 Tablespoons white sugar
   

7. •2 Tablespoons kochu garu
   

8. •1 Teaspoon sesame seeds
   

9. •2 Tablespoons dark sesame seed oil
   

10. •2 Scallions, chopped
    

11. •2 Cucumbers, julienned
    

12. •1 Asian pear, sliced
    

13. •1 Cup red onion, thinly sliced
    

14. •2 Hard-boiled eggs, cooked for 4 minutes, sliced
    

Noodles Directions

1 Bag of buckwheat noodles (You don’t need the soup base or the wasabi oil for this dish.)

Cook the noodles as directed. When the water starts foaming, grab a handful of ice and throw it in the pot. It will keep the water from boiling over.  I like my noodles al dente and cook them for only 3 minutes. Be sure to drain and rinse the noodles in ice-cold water immediately. These noodles cook quickly and get mushy easily. Separate the noodles by rolling them into four equal batches. Set aside.

Sauce Directions

1. •1/4 Cup kochu jahng
   

2. •2 Tablespoons soy sauce
   

3. •4 Cloves garlic, finely minced
   

4. •2 Tablespoons distilled vinegar
   

5. •3 Tablespoons white sugar
   

6. •2 Tablespoons kochu garu
   

7. •1 Teaspoon sesame seeds
   

8. •2 Tablespoons dark sesame seed oil
   

9. •2 Scallions, chopped
   

In a mixing bowl, whisk all ingredients until smooth. Set aside.

Topping

•2 Cucumbers, julienned

1. •1 Asian pear, sliced
   

2. •1 Cup red onion, thinly sliced
   

•2 Hard-boiled eggs, cooked for 4 minutes, sliced

Putting It All Together

In 4 large serving bowls, add the noodles. Pour 2-3 tablespoons of the sauce and top with some cucumbers, pears and egg slices. If you want your noodles spicier, add more sauce but be aware, it will set your lips on fire.

fall harvest courtyard kimchi

This kimchi recipe is named after one of my memorable moments in Korea.

The smell of kimchi is overpowering and will taint the taste of other food in your refrigerator. Most Korean homes have a separate refrigerator for the kimchi, usually kept in the garage. The smell can be pungent but the taste is irresistible. On top of that, it’s great for your health.

Health.com says kimchi is world’s healthiest food not only because it has vitamins A, B & C but also because of its healthy bacteria.

According to Associated Content:

“Because of the fermentation process and its ingredients, it has many nutrients. Garlic is heavily used, which helps you absorb vitamin B-12, and keeps your immune system high. You get a huge amount of Vitamin C (no orange juice needed!) from cabbage and spicy seasoning. You also receive carotene, which is converted into Vitamin A when eaten. Carotene also protects you from lung cancer.

Another huge benefit of garlic is lowering your cholesterol. Garlic also contains selenium, which keeps your skin and hair in tip-top condition. This lowers your cholesterol too!”

So stock up on boxes of Arm & Hammer and buy a bucket of kimchi.

Ingredients

1. •2 Medium-size Napa cabbages, cut into quarters
   

2. •2 Korean radishes, peeled and grated
   

3. •2 Cups course salt
   

4. •5-6 Cups hot pepper powder
   

5. •1 Cup fish sauce
   

6. •1 Onion, quartered
   

7. •2 Bulbs garlic, peeled
   

8. •1 3-inch ginger root, cut in half
   

9. •2 Bunches green onions, cut into 1-inch lengths
   

10. •1 Bunch buchoo (Korean chives), cut into 1-inch lengths
    

11. •2 Cups fresh oysters (Optional)
    

Directions

In a large bowl add the cabbage. Sprinkle 1 cup of salt all over the cabbage, ensuring all pieces of the cabbage is thoroughly covered.

In another large bowl, add the radish. Sprinkle 1 cup of salt all over the radish, ensuring all the radish is thoroughly covered.

Soak the cabbage and radish in salt for two hours. After two hours, turn the cabbage and mix the radish around and soak for another two hours.

After soaking, fill up the bowls with cold water and thoroughly rinse the cabbage and radish separately. Rinse and drain at least three times. Squeeze out as much water as possible.

Kimchi Stuffing

Add the hot pepper powder, fish sauce, onion, garlic and ginger in a food processor or blender until finely minced.

In a large bowl big enough to mix all of the ingredients including the cabbage add the hot pepper powder and the garlic mixture. Mix until it gets pasty. Add the green onions, Korean chives, radish and oysters and mix gently until thoroughly combined. If you’re using your hands, be sure to wear rubber gloves.

Putting It All Together

Be sure to wear rubber gloves to assemble the kimchi.

Spread a thin layer of the kimchi paste on each cabbage leaf, working from outside in, starting with largest leaf to smallest. When all the leaves have been spread with the stuffing, place it in an airtight glass jar with a lid. A 1-gallon jar works best. Firmly press the entire cabbage wedge with both hands.

Continue to pack the stuffed cabbage wedges into the jar, pressing down firmly after each one to remove any air bubbles.

Let it ferment in a cool place for 2 to 3 days. During the fermentation process, the kimchi juice may overflow. For easy clean up, place the jar on top of a baking sheet with edges or in a large pot.

Serving

Slice into 1-inch length pieces and serve with rice, noodles, beef, soup… the options are endless. Koreans eat kimchi with everything.

Refrigerate after opening.

Note: Kimchi can stain your cutting board. I have a separate cutting board for kimchi.

Coming soon

umma’s spicy bean sprouts (khong namul)

Umma’s Famous Bul Go Gi, Chicken Version

Umma’s Refreshing

Oi Naeng Guk (Oi Nang Guk)

Umma’s Famous Bul Go Gi and Gooey Fingers Kalbi

Umma’s Spicy Grilled Pork Loin (Deji Gui)