Super Simple Umami Naengmyeon Broth Recipe
This recipe allows you to easily make restaurant-quality naengmyeon broth at home.
📝 Editor's Notes
This super simple umami naengmyeon broth recipe helps you enjoy a refreshing and deeply flavored naengmyeon at home, just like those from specialty restaurants.
It combines the convenience of store-bought products with the sincerity of homemade broth.
The perfect harmony of sweet, salty, and sour flavors makes it excellent for stimulating appetite on hot summer days.
The cooking process is not complicated, making it easy for even beginner cooks to try.
By freezing for 3-4 hours to create a slushy broth, you can enjoy an even more refreshing and clean taste.
It's a great recipe for the whole family to enjoy a cool meal together.
🛒 Ingredient Tips
The key to this recipe lies in the harmony of various seasonings.
'Miwon Jinguk Dashi Beef Stock Base (미원 진국 다시 소고기)' plays an important role in creating the deep umami flavor of the broth.
You can achieve a similar effect by choosing other beef-based dashida (다시다) or seasonings available in stores.
Granulated sugar provides a refreshing sweetness, while fine sea salt seasons the broth and enhances the sweetness.
Both brewed vinegar and apple cider vinegar work well for the vinegar, but apple cider vinegar can give a softer, more refreshing tang.
Note that adding Dongchimi Naengmyeon Broth (동치미 냉면육수) can further enhance a clean and refreshing umami flavor.
🔄 Substitution Guide
If you don't have 'Miwon Jinguk Dashi Beef Stock Base (미원 진국 다시 소고기)', you can substitute it with a similar amount of store-bought beef-based liquid seasoning like beef dashida (다시다) or Yeondu Cheongyangcho (연두 청양초).
However, since saltiness and umami levels vary by product, it's recommended to start with a small amount and adjust to taste.
Instead of 'MSG (Yori Plus Miwon) (요리플러스 MSG 미원)', you can use a small amount of regular seasoned salt (맛소금) or add a bit more dashida to supplement the umami.
If Dongchimi Naengmyeon Broth (동치미 냉면육수) is unavailable, you can omit it, but the broth might be less clean and refreshing.
Alternatively, thinly slice radishes, marinate them in salt, sugar, and vinegar, and use them as a topping to add a similar refreshing quality.
🥘 Ingredients
👨🍳 Cooking Points
There are three key cooking points for this recipe.
First, when boiling the seasoning base, cook it only until the powders are completely dissolved and no grittiness remains at the bottom.
Be careful not to boil it for too long, as this can alter the flavor.
Second, vinegar must be added only after the broth has completely cooled.
If added while hot, the sourness of the vinegar will evaporate, preventing you from fully enjoying the authentic tangy flavor of naengmyeon broth, so keep this in mind.
Third, the process of creating slushy broth is a crucial step that determines the taste of naengmyeon.
Freezing it for 3-4 hours and then lightly breaking it up before serving will double its refreshing effect.
If you need to make slushy ice quickly, blend ice cubes and broth in a 1:1 ratio.
👨🍳 Directions
Take out 1 cup (approx. 200ml) from 1 liter of water into a pot. Add 1.5 tbsp of Miwon Jinguk Dashi Beef Stock Base (미원 진국 다시 소고기), 4 tbsp of granulated sugar, 0.5 tbsp of fine sea salt, 0.5 tsp of MSG (Yori Plus Miwon) (요리플러스 MSG 미원), and 0.5 tbsp of soy sauce. Turn on the heat and bring this seasoning base to a boil.
Stir until the powders are completely dissolved and no grittiness remains at the bottom of the pot.
Pour the freshly boiled and dissolved seasoning broth into the remaining 800ml of cold water that was set aside earlier, and mix well.
Once the broth has completely cooled, add 5-6 tbsp of brewed vinegar (or apple cider vinegar) and stir.
Pour the finished broth into a Ziploc bag or stainless steel container and freeze for 3-4 hours to create a slushy texture.
Just before serving, lightly break up the slush and pour it over cooked naengmyeon noodles for a refreshing cold noodle broth.
💡 Tips
To achieve a store-bought naengmyeon flavor, it's important to add a generous amount of sugar.
Vinegar should only be added after the broth has completely cooled to prevent its sourness from evaporating.
For an even cleaner finish, try mixing 1 pouch (approx. 300ml) of store-bought Dongchimi Naengmyeon Broth (동치미 냉면육수) into the finished broth.
If you want quick and refreshing naengmyeon broth, blend 1 cup of ice cubes with an equal amount of the prepared naengmyeon broth.
📦 Storage & Reuse
The finished naengmyeon broth can be stored in an airtight container or Ziploc bag in the refrigerator for 2-3 days.
If you want to store it longer, freezing is recommended.
When frozen, it can last for about 1-2 weeks.
Thaw it in the refrigerator the day before serving, or use it directly in its slushy state.
Leftover broth can also be used to make cold kongguksu (soy milk noodles) or muk-saball (chilled jelly salad).
Feel free to adapt it to various dishes that require a refreshing broth.
🥢 Who This Is For
This naengmyeon broth is perfect for a refreshing meal on a hot summer day or as a special weekend treat.
It's especially enjoyable for children and older adults who might not prefer spicy bibim naengmyeon.
Good accompaniments include thinly sliced boiled beef (suyuk), boiled eggs, julienned cucumber, and pickled radish.
Serving it with crispy mandu (dumplings) or tteokgalbi (grilled short rib patties) will make for an even more satisfying meal.
🔥 Nutrition Info
Since the main ingredients of this naengmyeon broth recipe are water and seasonings, the estimated calorie count per serving (approx.
300ml or 10 fl oz) is around 100-150 kcal.
With 4 tablespoons of sugar, the carbohydrate content is high, primarily in the form of sugars, which could be approximately 20-30g.
Protein and fat may contribute in small amounts from ingredients like Miwon Jinguk Dashi Beef Stock Base (미원 진국 다시 소고기), but their overall proportion is very low, estimated at less than 1-2g each.
There are almost no notable vitamins or minerals.
The sodium content can be somewhat high, so it's advisable to adjust the seasoning of other side dishes when consuming.
The primary purpose of this recipe is thirst quenching and refreshment.
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