Milmyeon
A quick and refreshing Korean cold noodle soup with chewy noodles, crisp vegetables, and a savory broth. Perfect for a light and speedy meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 25g
Ingredients
- 200 g Korean wheat noodles
- 4 cups beef broth
- 150 g sliced beef
- 1 carrot
- 2 green onions
- 1 red chili pepper
Instructions
- 1
Cook the 200g noodles in boiling water until tender, about 5 minutes. Drain and rinse under cold water until chilled.
- 2
In a large bowl, combine the 4 cups beef broth with 1 cup ice water and season with salt and pepper. Chill in the fridge while you prep.
- 3
Thinly slice the 1 carrot, 2 green onions, and 1 red chili pepper. Add them along with the 150g sliced beef to the chilled broth.
- 4
Divide the noodles into bowls, pour the broth and toppings over them, and serve immediately with extra chili flakes if desired.
Tools you’ll need
- Large pot
- Colander
- Large bowl
- Knife
- Cutting board
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