Subak Naengmyeon
Ingredients
For noodles
- 1 small, seedless watermelon
- ½ package (12 oz.) naengmyeon noodles reserve broth base
- 1 Persian cucumber cut into ribbons
- 1 hard-boiled egg cut in half
- sesame seeds
- Korean pickled radish
For sauce
- 3 Tbsp gochujang
- 3 Tbsp gochugaru
- 3½ Tbsp rice wine vinegar
- 3 Tbsp sugar
- 1½ Tbsp sesame oil
- 1½ Tbsp sesame seeds
- 3 Tbsp naengmyeon broth from package
- 2 cloves garlic minced
Instructions
- Make broth by mixing 1 1/2 cups of water and naengmyeon broth soup base. Reserve 3 tablespoons for sauce; freeze the remainder until you have a slush-like consistency.
- Cut watermelon in half and cut each end so the halves can sit up straight.
- Remove some of the watermelon flesh to make room for the noodles.
- Cook noodles according to package directions. Rinse under cold, running water. Drain completely.
- Combine all sauce ingredients together in a bowl. Add noodles and mix together by hand.
- Place noodles in the middle of the watermelon halves, and garnish with pickled radish, cucumber ribbons, hard-boiled egg and sesame seeds.
- Place slush-like frozen naengmyeon broth around noodles, and add extra sauce if desired. Enjoy!
Notes
Recipe inspired by Tastemade