Refreshing Omija-Cheong Naengmyeon
Homemade Sweet and Sour Omija-Cheong Radish Water Kimchi Naengmyeon
Perfect for when you lack appetite! Try making this visually appealing Omija-Cheong Naengmyeon at home, featuring a vibrant red color that stimulates the appetite, made with refreshing radish water kimchi broth and aromatic Omija-Cheong (magnolia berry syrup). The delightful blend of Omija’s sweet and sour notes with the coolness of the radish water kimchi broth makes it an ideal dish for the hot summer season.
Ingredients- Store-bought Omija-cheong (Magnolia Berry Syrup) 200ml (adjust to taste)
- 2 servings of Naengmyeon noodles
- 1L Radish Water Kimchi Broth (slightly frozen)
- A few cubes of Omija-cheong ice
Cooking Instructions
Step 1
First, prepare the naengmyeon noodles. Bring a generous pot of water to a boil and cook the noodles for about 3-4 minutes. It’s important to stick to the cooking time for perfectly chewy noodles. Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch and drain well. This step ensures the noodles remain firm and don’t become mushy.
Step 2
Transfer the rinsed and drained noodles to a beautiful serving bowl. Arrange them nicely, perhaps by twirling them into a neat mound for a more appetizing presentation.
Step 3
Now, let’s make the heart of the naengmyeon: the refreshing broth. Prepare 1 liter of slightly frozen radish water kimchi broth. To this, add the store-bought Omija-cheong according to your preference. Typically, 200ml is a good starting point, but feel free to add more if you desire a more intense sweet and sour flavor from the Omija.
Step 4
The radish water kimchi broth with Omija-cheong will develop a beautiful ruby-red hue. This homemade broth offers a richer flavor profile and allows you to truly savor the authentic taste of Omija, providing a high level of satisfaction compared to store-bought options. If your radish water kimchi broth is already well-seasoned, you likely won’t need to add any extra salt.
Step 5
Pour the prepared cold Omija-radish water kimchi broth over the noodles in the serving bowl. Make sure to add enough broth so that the noodles are comfortably submerged.
Step 6
Finally, it’s time to add the Omija-cheong ice cubes for an extra chill. I froze the Omija-cheong directly in an ice cube tray. However, they turned out a bit harder than expected, so next time, I’ll try diluting it with a little water before freezing. This will help the ice melt slower, keeping your naengmyeon refreshingly cold for longer.
Step 7
Artfully place the prepared Omija-cheong ice cubes on top of the naengmyeon to garnish. And voilà! Your delicious Omija-cheong Radish Water Kimchi Naengmyeon is ready to be enjoyed at home. For an even more substantial and flavorful meal, consider adding toppings like julienned cucumber, a hard-boiled egg, or thinly sliced meat to your liking.
