Cold Korean Noodle Soup With Asian Pear And Cucumber Recipe

Recipe By Serious Eats

Gazpacho may be the cold summer soup of choice, but korea's mul naengmyun should be added to everyone's list of filling hot-weather fare. With a refreshing, lightly sweet-tart broth, slick, chewy noodles, and crisp topping like cucumber and pickled radish, it packs in flavor while beating the heat.

5
26 Rating -
Rate
Non Vegdiet
6hr total
6hr total
Cold Korean Noodle Soup With Asian Pear And Cucumber
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ingredients serve

Ingredients for Cold Korean Noodle Soup With Asian Pear And Cucumber Recipe

  • 1/2 quart Homemade or store bought low sodium chicken stock
  • 3/4 Whole scallion
  • 1/4 piece Fresh peeled ginger
  • 1 Medium cloves garlic
  • 0.06 cup 1 packet unflavored gelatin softened in water for 1 minute, if using store bought broth
  • 0.13 pound Thinly sliced beef brisket
  • As required Kosher salt
  • 1/4 Package korean pickled radish with brine, julienned
  • 1 Portions korean naengmyun noodles
  • 0.13 cup Julienned cucumber, for garnish
  • 0.13 cup Julienned peeled asian pear, for garnish
  • 1 Hard boiled eggs, peeled and halved
  • As required Rice vinegar, for serving
Nutrition
value
222
calories per serving
14 g Fat21 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    21g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    21g
  • Fiber
    3g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    101mg
  • Iron
    3mg
  • Vitamin A
    564mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    46mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    48mg
  • Manganese
    2mg
  • Phosphorus
    237mg
  • Selenium
    36mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Serious Eats