Ttukdak Hyung's Mulbibim Guksu

Cooking tips 💡

• If you don't have plum syrup at home when making the sauce, adding an extra tablespoon of sugar instead of plum syrup can compensate for a clean sweetness.
• To keep the mulbibim guksu cool for a long time, place the store-bought naengmyeon broth in the freezer for 1-2 hours before cooking so it's slushy when you pour it.
• This mulbibim guksu pairs fantastically with well-fried, juicy pork cutlets or dumplings, as it cuts through the richness and creates a perfect harmony.

Recommended for 🙋

• ⭐Those who want to reignite their appetite, dulled by the summer heat, with a cool, sweet, and sour noodle dish.
• ⭐Those who want to slurp both a rich, thick bibim sauce and a clean, refreshing naengmyeon broth at the same time.
• ⭐Those who want to create a store-bought naengmyeon broth flavor that rivals professional restaurants for a cold kimchi noodle soup.