Chilled Cuttlefish Naengmyeon recipe - ingredients, nutrition and when to eat it
This refreshing bowl pairs naengmyeon with lightly blanched, chilled cuttlefish and a tangy sauce.
This refreshing bowl pairs naengmyeon with lightly blanched, chilled cuttlefish and a tangy sauce. Chewy cuttlefish and springy noodles come together with a spicy, tangy flavor, making it a lovely choice for lunch or dinner on a hot day.
Seafood · 25 minutes to cook
Tips: Cuttlefish can turn tough if cooked too long, so blanch it briefly in boiling water.
Tips: Rinse the noodles thoroughly in cold water to wash off excess starch and keep them springy.
Tips: Chill the broth in the refrigerator ahead of time so you can use less ice and still keep the dish cold.
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Ingredients (1 serving)
- Arrowroot naengmyeon noodles — 180 g
- Cuttlefish — 100 g
- Dongchimi broth — 250 ml
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 0.5 tsp
- Garlic — 0.5 tsp
- Cucumber — 0.3 pc
- Toasted sesame seeds — 0.5 tsp
- Ice — 4 pc