Shrimp Ball Naengmyeon recipe - ingredients, nutrition and when to eat it
Serve round shrimp balls made from finely chopped shrimp with cold broth and buckwheat noodles.
Serve round shrimp balls made from finely chopped shrimp with cold broth and buckwheat noodles. The springy shrimp and cool, refreshing broth go well together, making this a nice lunch on a hot day or a light dinner.
Seafood · 35 minutes to cook
Tips: If the shrimp mixture is too loose, add a little more potato starch. Wetting your hands with water also makes the balls easier to shape.
Tips: Rinse the noodles thoroughly in cold water so the broth stays clear and refreshing.
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Ingredients (1 serving)
- Cooked Buckwheat Noodles — 180 g
- Shrimp — 100 g
- Egg white — 0.5 pc
- Potato starch — 1 tsp
- Green onion — 5 g
- White pepper — 0.2 tsp
- Dongchimi broth — 300 ml
- Hot mustard — 0.5 tsp
- Vinegar — 1 tsp
- Salt — 0.5 tsp