One-Pot Dishes

Konjac Naengmyeon in Dongchimi Broth

Name: Konjac Naengmyeon in Dongchimi Broth
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 100 g Konjac noodles; 20 g Korean radish; 10 g Vinegar; 0.2 g Salt; 10 g Sugar; 20 g Red bell pepper; 20 g Cucumber; 20 g Korean pear; 30 g Egg; 200 g Dongchimi (radish water kimchi) broth; 10 g Pear juice; 20 g Red vinegar (hongcho); 10 g Sugar; 5 g Mustard; 10 g Vinegar

곤약냉면

Konjac noodles in an icy dongchimi broth brightened with pear juice, red vinegar and mustard, topped with quick-pickled radish, bell pepper, cucumber, pear and a boiled egg. Pear juice makes the dongchimi broth even more refreshing.

🇰🇷 A twist on Naengmyeon — see the classic korean cold buckwheat noodles recipe →

📝 Step-by-Step Instructions

Blanch the konjac noodles in boiling water.

Konjac Naengmyeon in Dongchimi Broth — step 1

Rinse in cold water and drain in a sieve.

Konjac Naengmyeon in Dongchimi Broth — step 2

Slice the radish thinly and pickle it with the vinegar, salt and sugar.

Konjac Naengmyeon in Dongchimi Broth — step 3

Cut the bell pepper into 5 cm strips and slice the pear and cucumber thinly to the same length; lightly salt the cucumber.

Konjac Naengmyeon in Dongchimi Broth — step 4

Hard-boil the egg, peel and slice it neatly with thread.

Konjac Naengmyeon in Dongchimi Broth — step 5

Mix the broth ingredients. Put the noodles in a bowl, top with the pickled radish, vegetables and egg, and gently pour in the broth.

Konjac Naengmyeon in Dongchimi Broth — step 6

📊 Nutrition Facts (per serving)

91.7Calories (kcal)

20.5 gCarbs

1.5 gProtein

0.4 gFat

89.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.