Also known as Mul-naengmyeon, it’s a refreshing bowl of chewy noodles made from buckwheat or sweet potato, served in an icy broth with a Japanese-inspired broth with yuzu ponzu!

This isn’t an authentic Korean version, but it’s Jon’s fiancé’s favourite dish to come home to after a long, hot day. Which is great when you’re craving something light and flavourful that’ll be ready within 45 minutes! ✨

Ingredients

Steps

1

In a vessel, add mustard or wasabi, yuzu ponzu, and 1/4 of grated pear. Mix evenly.

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2

Add in Naengmyeon seasoning, ice water and mix well. Freeze for 30 minutes.

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3

Slice 1/4 of the same pear thinly, add sugar and water to keep it crisp. Slice cucumber thinly.

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4

Boil egg for 8-10 minutes.

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5

Boil noodles for 3 1/2 minutes to 4 minutes depending on your preference. Strain and run under running water until cool. Squeeze excess water out of noodles.

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