Aha Bujang's Yukjeon Naengmyeon
A Jinju-style naengmyeon featuring tender, savory yukjeon atop a seafood-infused broth enriched with Hondashi and clam dashida for deep umami.
Ingredients needed 2 servings
Recipe
Cooking tips
- When pan-frying yukjeon, use medium-low heat to prevent the egg coating from burning and to achieve a soft, fluffy texture.
- Lightly coating the pork surface with Korean pancake mix helps the egg adhere during cooking and gives the yukjeon a pleasing volume.
- The naengmyeon seasoning paste thickens as the gochugaru absorbs moisture, so it's best to mix it in advance before starting the cooking process.
Recommended for
- Those who want to recreate the taste of a famous Jinju naengmyeon restaurant at home in just 5 minutes.
- Those who enjoy the harmony of savory, warm yukjeon with a refreshing, umami-rich icy broth.
- Those looking to try a special noodle dish with elaborate toppings instead of the usual mul naengmyeon.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Ttukdak Hyung's Gochujang-Style Cold Noodles with Grilled Pork
- Aha Bujang's Beef Yukjeon Pyongyang Naengmyeon
- Aha Bujang's Chungcheong-style Bibim Naengmyeon
- Lim Sung-geun's Kimchi Mari Naengmyeon
- Chinese Witch's Chinese Cold Noodles
- Kim Si-hyun's Perilla Leaf Spicy Chicken Cold Noodles
- Ttukdak Hyung's Pyeongyang Naengmyeon
- Yoon Yi-ryeon's Bibim Mul Naengmyeon
- Solo Cooking God's Naengmyeon Broth Buckwheat Makguksu
- Kim Ho-yoon's Chogye Naengmyeon
