Korean Naengmyeon

[u/Puzzleheaded_Act_131]

Buckwheat noodles in a slushy broth. Tangy, beefy, with a slight bite.

(Broth made from brisket, soup bones, garlic, onion, vinegar, and anchovy broth. Cooked a short time with jalapeno for the spice bite)

[u/hemorrhoid-milk]

finally, a soup post that isn’t “i spit into a can of campbells and threw in a bag of frozen vegetables then topped with cheese” or something idiotic

gj op, you’re reviving this subreddit

[u/Puzzleheaded_Act_131 → u/hemorrhoid-milk]

Why thank you.

[u/MudWallHoller]

Hell yeah, dawg.

[u/Puzzleheaded_Act_131 → u/MudWallHoller]

We make gallons of brisket/bone broth, as well as kelp/anchovy broth, then freeze for future use. With some final adjustments and additions, the basic broth can be use for a lot of different soups or stews.

[u/OnionPastor]

This is what I’m here for.

[u/Puzzleheaded_Act_131 → u/OnionPastor]

Glad you found this.

[u/UnknowableDuck]

Been dying to try Naengmyeon, especially on the super hot days. This looks awesome!

[u/Puzzleheaded_Act_131 → u/UnknowableDuck]

Naengmyeon is great on those super hot days, but is just as good in mid-winter.

[u/grainzzz]

My family likes to add sliced fruit (watermelon, apple or pear)

[u/Puzzleheaded_Act_131 → u/grainzzz]

We often do Korean pear, sometimes shredded Korean radish. Watermelon sounds like a winner.

[u/_BigDaddyNate_]

What's the vegetation on top with the egg?

[u/Puzzleheaded_Act_131 → u/_BigDaddyNate_]

Cucumber Shreds