there is a specific type of radish kimchee used in korean cold noodle soup (naeng myeon), i need the recipe..?

Question

NOT CABBAGE KIMCHEE. IT IS A MILD RADISH KIMCHEE SPECIFICALLY FOR NAENG MYEON

Answer 1

ohh yea i know what you are talking about...i had some good naeng myeon in seoul, i dont know the recipe for it but i think it was mul kimchi if you know wut that is ...i hope you do if you are korean lol

Answer 2

Kim Chi

2 Chinese cabbages
5-10 spring onions
Sea salt or other non-iodized salt, at least 100 g
4 heaped tablespoons (about 20 g) Korean chili powder
2-3 cloves garlic, crushed
2 tablespoonfuls sugar, any kind
Tablespoonful kim chi sauce
Small piece of ginger (5 g), crushed, or teaspoonful powdered ginger
Half an onion (optional)


Method:
Rinse the cabbages, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side. Don't get too carried away while doing this.

Now that we have lots of little bits of cabbage, it's time to salt them. Place the cabbage in a clean plastic bag or equivalent and sprinkle salt over each layer. The best kind of salt is sea salt, although non-iodized table salt will do. This will create a brine solution with the cabbage juice.

To ensure the cabbage is properly salted, sprinkle salt onto your wet hands, then rub it into the cabbage pieces. Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, tie up the bag and set it aside for 5-6 hours. Check it after three hours to ensure that everything is all right, stirring the mixture if necessary.

Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a sealable plastic box. Add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix in. You may also add half an onion, finely diced, if you wish.

It is also recommended to add kim chi sauce. This is the only ingredient that you can't always buy at a non-Korean supermarket. There are several different kinds, many of which contain fish or other seafood such as oysters. You only need one tablespoonful.

Add the chili powder. It is possible to use other kinds of chili powder; if you use hot chili powder, you should reduce the amount. Add two tablespoonfuls of sugar.

Mash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn't seem dark enough, add more chili powder. It's a good idea to wear gloves while doing this.

Put the containers aside for three days.

Finally the kimchi is ready. It should be soft in consistency, but not too mushy, with a little crunchiness left in the larger pieces. You can eat it as is, or use it in your favorite Korean recipes and it makes a great stir fry, too.

"Mat-itkae duseyo!"- thats korean for "enjoy your food!"

Answer 3

There are 3 types of Korean radish varieties:

Tae Baek is a hybrid Korean radish. The root with green shoulder has an attractive shape and few branches or secondary roots. This variety is developed for growing from late summer to winter. Plants grow poorly and may fail to produce radishes in warm weather conditions. Flesh is firm and delicious. Roots can be stored and remain fresh for up to 4-5 months in winter. This radish is very popular for cooking and making kimchee in Korea.

Daebu Summer is a hybrid korean radish developed for summer crop in high elevation or temperate areas. This medium size radish, 7-8 inches in length and 1.5-2.0 pounds in weight, has a very attractive shape and white skin with green shoulder. Roots can be harvested in 60-70 days after sowing. Sow seeds from early summer for havesting in early fall. White flesh is very smooth, firm and delicious. Plants are resistant to heat and disease. One of the best radishes for home gardens and fresh markets. This radish is very popular for cooking and making stir frys in Korea.

Daikon (Korean: 무 mu, literally "radish"), is a mild-flavored East Asian giant white radish. Used for making soups and stews. Widely and easily available.
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Korean Cold Beef Noodle - {Naeng Myeon}

INGREDIENTS:

1 lb giant white radish (daikon)
1 lb beef (brisket or bottom round)
1/2 garlic clove, sliced
2 cucumbers (kirby)
2 eggs
1 Korean pear
1 lb Korean or Chinese thin noodle

MIXTURE A:

1 tsp powered red pepper
1 Tbs salt
1/2 tsp minced fresh ginger
1 tsp minced garlic
1/4 green onion, shredded

MIXTURE B:

3 Tbs minced green onion
3 Tbs light soy sauce
1 Tbs sesame oil
1 Tbs prepared sesame seeds

MIXTURE C:

1 Tbs soy sauce
1 Tbs minced green onion
1 tsp sesame oil


GARNISH & SERVING:

A little finely-shredded dried red pepper
Salt and pepper to taste
Light soy sauce
Korean vinegar
Korean mustard

Method:

Start preparing for the dish at least one day before serving. Cut giant white radish in half lengthwise and slice across very thinly. Combine with the Mixture A ingredients. Let stand one day or more to make kimchi.

Bring 10 cups water to a boil and add beef, skim several times until scum is thoroughly removed, then add sliced garlic. Continue cooking over low heat about two hours. When a skewer or fork slides easily into the meat, remove from pot, slice thinly, and mix with the Mixture B ingredients. Add a few drops of light soy sauce and salt to broth while hot. Strain and cool.

Cut cucumbers in half lengthwise and then across into thin slices. Combine with the Mixture C ingredients.

Hardboil the eggs and shell them. Cut a slice off each end for balance; then cut them in half crosswise.

Peel and core the pear, and cut lengthwise into thin slices. Dip in salt water and drain.

Bring a large quantity of water to a boil, and add the noodles. Boil for 4 or 5 minutes, stirring with chopsticks or cooking spoon. Then rinse in cold water, rubbing noodles between your hands.

Separate noodles into four portions and place them in large individual bowls, mounding them in a spiral shape.

Place on top in the order given; kimchi, cucumbers, beef, pear and eggs. Garnish with a little shredded red pepper. Pour over a generous amount of chilled soup. Serve with soy sauce, vinegar, and Korean mustard.