Easy Mul Naengmyeon Korean Cold Noodle Soup

Ingredients

• For the soup base
• 1 cup white vinegar
• 4 tbsp sugar
• 1 tsp kosher salt
• 5 cup water
• 1 oz yellow onion
• 1 oz Korean radish
• For the toppings
• 4.2 oz Korean radish
• 3.5 oz thinly sliced beef
• 2 pack naengmyeon noodles
• 1 hard-boiled egg
• Hot mustard
• 1.5 tbsp Korean beef stock powder
• 0.5 tbsp sugar
• 1 tsp soy sauce
• 0.25 tsp kosher salt

Makes 2 servings.

Per serving (estimate)

300 kcal · 10 g protein · 50 g carbs · 5 g fat · 4 g fibre

Method

Follow the original method at aaronandclaire.com.