Tested Recipe with Slight Adjustment Adapted from www.beyondkimchee.com
Ingredients: (serves 4)
560g naengmyeon noodles
¼ cup water
2 tbsp light soy sauce
½ cup diced apple
½ cup diced pineapple
¼ medium onion (peeled and diced)
1 clove garlic
½ cup gochugaru (Korean hot pepper flakes)
2 tbsp rice vinegar
2 ½ tbsp demerara sugar
1 ½ tbsp honey
1 tbsp extra virgin sesame oil
¼ tsp ginger powder
½ tsp mustard powder
½ tsp salt
1 ½ tsp toasted white sesame seeds
½ cucumber (cut in half, seeded and thinly sliced diagonally)
¼ radish (cut into ½-inch wide 2-inch long thin strips)
½ tbsp salt
1 tbsp caster sugar
1 tbsp rice vinegar
2 soft boiled eggs (cut in half)
1 tbsp toasted white sesame seeds
- To make the sauce:
- Combine ¼ cup water and 2 tbsp of light soy sauce in a pan and bring to a boil. Remove from heat and set aside to cool.
- In a blender combine apple, pineapple, onion and garlic, puree until smooth.
- Return to the soy sauce in a pan, add the fruit puree and the rest of the sauce ingredients. Mix well. Transfer to an airtight container and chill in the fridge for 1 day before using.
- To make topping:
- Toss the radish strips with salt, sugar and vinegar and set aside for 20 minutes. Rinse and squeeze out extra moisture.
- To cook noodles:
- Boil water in a pot and add noodles and cook for 4 minutes. Drain quickly and shock in the ice water to stop cooking. Drain and rinse again in icy water until the noodles are very cold.
- Make four one-serving size mounds, placing in a colander to drain.
- To serve:
- Place one serving of the noodles in a large bowl and top with 3 tbsp of sauce, place cucumber and radish slices on top, and top with half soft boiled egg and garnish with toasted white sesame seeds.