Konkan x Korea
Sol kadhi naengmyeon
Pink, icy and tangy. The Konkan coast cooler became a noodle bowl.
35 minTime
20 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original532kcalsame
20 gproteinsame
7 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Soak the kokum in the water 20 minutes, squeeze and strain.
- 2Whisk the kokum water with coconut milk, garlic, chilli, salt and sugar. Strain and chill well.
- 3Toss the radish with rice vinegar, a pinch of salt and sugar. Stir the mustard paste with 1 tbsp of the broth.
- 4Cook the noodles in boiling water on high heat 4 minutes or as the packet says. Drain and rinse hard under cold water, then dunk in iced water.
- 5Coil the noodles in chilled bowls. Pour the cold broth around and add a few ice cubes.
- 6Top with cucumber, pear, radish, half an egg, coriander and sesame. Serve with the mustard on the side.
Serve it like this
Twist the noodles into a tight mound in a chilled steel or glass bowl, pour pink broth around, and stack cucumber, pear and radish on top with a half egg leaning on the pile.
