(peppy theme music)

- Hi everybody!

How are you these days?

The weather is getting warmer and warmer,

we need something cold that cool down

our body temperature and also,

it should be delicious and also should be filling.

Today I want to show you how to make mul-naengmyeon.

Naengmyeon is cold noodles, there are two types

of naengmyeon, mul-naengmyeon and bibim-naengmyeon.

Mul-naengmyeon is with icy cold broth.

Bibim-naengmyeon is spicy without much broth.

You are going to mix this.

Today I'm going to show you mul-naengmyeon,

non-spicy version with icy broth.

Next week I'm going to show you how to make

bibim-naengmyeon, spicy version.

When you go to a Korean grocery store,

you will see lots of lots of naengmyeon

noodles made with wheat flour and buckwheat flour,

make it really chewy and thin.

In the package there's not only noodles but

also this already pre-made broth.

Sometimes this broth is liquid, sometimes powdered.

Actually traditional way of making naengmyeon

is that you need to make really nice broth.

And you need to make dongchimi,

dongchimi is kind of a radish kimchi,

and then you need to ferment this, it takes

a couple of days.

And also you need a beef broth, and then you are

going to mix it together and also cold,

make it cold.

Today I'm going to make a simple version.

You guys are going to a Korean store

just pick it up and then easily you can make it.

Thin and breakable, like this, very thin

and very chewy when I cook it.

If you find this type of noodles,

this guy has like this, see, this is liquid inside.

So you can mix this with cold icy water.

And it has also mustard oil.

I just cut it four inches long,

and slice thinly like that.

Cut it in half.

This is seed part, I'm not going to use this.

Half teaspoon sugar.

Half teaspoon salt.

White or apple vinegar, you can use one tablespoon.

Then mix well.

I'm going to make sugar water.

Maybe one teaspoon sugar.

The reason I'm making sugar water is that

I will just soak my pear after peeling and cutting

so that the color is not going to go brown.

Soak this, in sugar water.

We have to squeeze out this grated pear to make

a really nice juice to mix with broth.

You can use cotton pouch or even cotton

anything like, some cotton cloth you can use.

I got this from also Korean grocery store.

One of the commenters said,

"Oh, Maangchi always says it's sold at

a Korean grocery store!"

That's right, it's sold at a Korean grocery store.

Pouring this here.

See, nice juice comes out.

Pear and pear juice.

This is like instant pickle.

Cooking noodles is the last thing we gotta do.

You know why?

Noodles are quickly go soggy.

Next we gotta make broth.

Using this package.

So two servings, we need two.

one, two~ two packages.

This is cold water, icy cold water.

And each package needs two cups of water.

And pear juice.

(slurp)

Mmm!

Not bad, whenever I make naengmyeon

I always in advance make dongchimi first.

Dongchimi is fermented, beef brisket I boil boil for a long time,

then mix with the dongchimi together,

that's the way that I make, the traditional way.

But this way it tastes so good, actually.

So this is the kind of the simpler version.

If you like to make it really tasty,

you gotta keep it in the freezer for around

five hours.

You know, five hours after what will happen?

This guy will be slush, so I did it already!

Here you go, see?

Look at that!

Oh my, nice.

Five or six hours ago I made this.

And froze, okay, just let it thaw a little bit

Let's cook noodles!

We gotta cook them three to five minutes,

three minutes later you can taste a sample

So it has to be really chewy noodle.

This was boiling over, and stir this.

I'm going to let it open now.

I boiled four minutes, now it's perfect.

All this starch water, we need to remove the starch water.

When you rub like this with your both hands,

it's getting rid of all the starch, slippery starch

is gone, also really getting chewier.

Last one when you rinse this,

(sound of ice cubes)

Some ice, I added, and then last rinse.

two bowls, we need two bowls, large shallow bowl.

Really cold.

Let's pour this one here.

(laughing)

This brine from cucumber, just add here.

Flavorful!

Pear also, let's drain.

Also this hard boiled egg, I shelled this already

and cut it half.

Nice.

Okay, then when this icy broth is going together,

the noodles are going to be really chewy.

(peppy jazz music)

mustard oil, spicy.

If we want to make more tasty,

toasted sesame seeds.

Smells good! Make powder.

Just before serving.

Cherry tomato.

I can't wait to taste this.

Are you ready to slurp?

(slurping)

Delicious, mm!

I enjoy this coldness, and chewy noodles.

and later, flavor.

Cucumber flavor really slightly.

(slurping)

When I make a video, I turn off my air conditioning.

So I was so hot, this is perfect!

Cooled down my body temperature.

Pear, mm mm.

And cucumber too.

(crunching)

Enjoy my mul-naengmyeon recipe.

Next video I'll just upload spicy naengmyeon,

bibim-naengmyeon, enjoy my recipe,

see you next time, bye!