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Naengmyeon

Cold Korean noodle broth made using a green apple and pineapple pulp. It also has contains soy sauce sauce, brown sugar and is garnished with pickled cucumber and radish, seaweed and Gochujang paste.
Naengmyeon Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-30 Min

Difficulty

- Medium

Preparation Time

- 20 Min

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INGREDIENTS

  • 100 gms Prawns
  • 200 gms Split Bengal Gram
  • 50 gms Coconut (Grated)
  • 3 to 4 Green Chillies
  • 1 tbsp Split Bengal Gram
  • 1 tsp Turmeric Powder
  • 1 Onion
  • 1 Lemon Juice
  • 15 gms Carrot
  • To taste Salt
  • To taste Crushed Black Pepper
  • As required Oil
  • For Salad 50 gms Cabbage
  • 20 gms Carrot
  • 1 Onion
  • 20 gms Coconut
  • 15 gms Coriander
  • 1 Lemon Juice
  • To taste Crushed Black Pepper
  • For Garnish Tamarind Sambal

HOW TO PREPARE NAENGMYEON

  1. 1

    Chop 1 green apple, 1 pineapple and blend into juice.
  2. 2

    In a pan add 3 tbsp soy sauce, 2 tsp brown sugar, pineapple and apple juice and cook it, add1 tsp mustard paste, 1 tsp ginger powder,1 tsp gochugaru chilli flakes, cook the sauce till it thickens.
  3. 3

    Refrigerate the sauce for 24 hours to chill (safety link).
  4. 4

    Add1 packet soba noodles in the sauce and cook for few minutes.
  5. 5

    Transfer noodles with sauce in a bowl and chill in refrigerator for 2 hours.
  6. 6

    Serve chilled naengmyeon with pickled cucumber, pickled radish.
  7. 7

    Top noodles with gochujang paste, sliced avocado, thinly sliced spring onion, fried nori sheet pieces and sliced pineapple, sprinkle black and white sesame seeds.
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