Easy Low carb/ Keto/ vegan/ vegetarian Korean cold noodles; 정말 간단한 다이어트/저탄/키토제닉 냉면; 고기가 들어가지 않는 냉면육수; 끓이지 않는 냉면육수!
Summer is almost over but it is not over yet so I brought a cold noodle recipe for those of you that live where it's too hot to cook!
Naengmyeon literally means "cold noodles". Usually, the noodle is made from buckwheat, sweet potato starch and wheat flour. The broth is traditionally made from beef and veggie broth which requires at least an hour of boiling then cooling and straining it. It is a lot of work to eat a bowl of naengmyeon.
Since this is a low carb/keto channel, I substituted the noodles for cucumber noodles or coodles (I am hoping the name catches on! #coodles).
The coodles gives this dish extra freshness and will honestly cool you to your bones!!
The broth is a no cook broth so you don't have to stand in front of the stove when it's hot.
The broth uses dried kelp, or dasima, and dried shiitake mushrooms along side other veggies. So, incidentally this dish is vegan and vegetarian friendly! How about that!
Naengmyeon broth is usually sweet and tangy hence the added sugar alternative and apple cider vinegar. These can be adjusted based on your taste.
I used a Korean pear for the broth as it is traditional to use a korean pear, however, if you do not live near a Korean market, it might be difficult to find so you can use a regular American pear.
Korean pear is juicier and sweeter than an American pear so you might have to add a little more sugar at the end.
I also used Korean cucumbers for my 'coodles' because I personally like the taste of Korean cucumbers and their skin is a little thinner than the other long cucumber. I think that english cucumber can work well as well.
Naengmyeon broth
Cold water 1200ml
Radish 200g
Korean pear 116g (1/2 small to medium pear)
Onion 63g
Sea salt 1.5T
Minced Garlic 1/2T
Minced Ginger 1t
Dried Kelp 7g
Coodles
1.5 korean cucumbers (each cucumber is about 1 foot long)
1) Slice the radish, pear and onion thinly.
2) Wet a cloth or a paper towel and squeeze out extra liquid.
3) Use it to wipe the salt off of the kelp.
4) Rinse the dried shiitake mushroom under running water and use the cloth to wipe the crevices.
5) Add everything including seasonings into a large mason jar or container
6) Give it a shake and let it sit at room temperature for about 2 hours.
7) After 2 hours, keep it in the fridge for at least 24 hours or until ready to eat. The broth gets stronger and more savory as time goes on. It can keep in the fridge for about 5 days.
8) 2 hours before eating, spiralize the coodles.
9) Taste the broth and see if you need to add more sugar, salt or vinegar. I ended up adding about 1/2T of salt.
10) Put spiralized coodles into a container and pour some broth inside.
11) Keep in fridge until ready to eat.
12) Once ready to eat, put some coodles into a bowl, pour some broth, put some veggies from the broth if it fits your macros, put some ice and top with korean spicy mustard if you like.
Since this dish alone is low carb AND low fat...I would recommend serving it with a high fat meat or even with boiled egg!
Typically, Koreans eat naengmyeon with galbi or korean barbeque.
I will make a recipe for that...stay tuned!
You can use the leftover broth to make cold cucumber and seaweed soup!
Just add rehydrated seaweed, sliced cucumber, some broth and toppings and a splash of vinegar.
And voila, you have another no cook meal!!
I hope this gets you through the hot summer!
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이 냉면은 끓이지 않아도 되고, 간편하고, 집에 있는 재료로 뚝딱 만들 수 있어요!
고기가 들어가지 않아서 의도치 않게 비건이나 채식주 의 자들도 먹어도 됩니다!
와우!!
여름이 거의 끝나갈 때쯤 이 요리를 들고 와서 죄송해요 ㅠㅠ
하지만 아직 더우니깐 추워질 때까지 많이 해 먹어요 우리!
저는 저탄고지/키토제닉 다이어트를 하고 있어서 냉면 대신 오이를 면으로 만들어서 먹었어요.
오이를 면으로 먹으니 더 시원하고 뼛속까지 시원해지더라고요!
육주 재료
차가운 물 1200ml
무 200g
배 116g (소/중 1/2게)
양파 63g
몽크프루트 감미료 3T
바다 소금1.5T
사과 식초- 3T
다진 마늘 1/2T
다진 생강 1t
다시마 7g
건 표고버섯 21g
면
한국 오이 1.5게 (오이가 약 30cm 였어요)
1) 무, 배랑 양파를 채 썰어주세요
2) 수건이나 페이퍼 타월을 적시고 물 꽉 짜주세요
3) 다시마 소금기를 닦아주세요
4) 말린 표고버섯을 흐르는 물에 씻어 똑같은 수건으로 닦아주세요
5) 육수 재료를 큰 용기에다가 담아주세요
6) 잘 흔들어서 실온에서 2시간 놔두세요
7) 2시간 후, 최소 24시간 동안 냉장고 보관해 주세요. 육수는 오래 놔둘수록 깊은 맛이 나요. 약 5일은 괜찮을 거에요.
8) 먹기 2시간 전 오이 면을 만들어 주세요
9) 육수 맛보시고 소금, 설탕, 식초 추가해야 하면 지금 추가해주세요. 저는 소금 1/2T 추가했어요
10) 오이 면을 용기에 담아 육수를 부어주세요.
11) 먹기 전 까지 냉장고 보관해주세요
12) 먹을 때 면을 그릇에 담고, 육수 넣고, 육수에 들어 있는 야채 담고, 어름 얹고, 원하시면 겨자 얹어주세요.
이 요리가 저탄과 저지방이기 때문에... 지방 높은 고기나 삶은 계란이랑 같이 드시면 좋을 거 같아요.
원래는 냉면이랑 양념갈비인데...
레시피 계발할게요...앞으로 기대해주세요!
남은 육수로 미역 오이냉국을 만드셔도 돼요.
불린 미역 넣고, 채를 썬 오이 넣고, 육수랑 야채 넣고, 식초 조금 더 넣으면 완성!
이 요리 만들면서 여름을 잘 이겨내시기 바랄게요.
How can you make cold noodle out of all these.. amazing!
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