Naengmyeon kimchi from Korean American: Food that Tastes Like Home (page 77) by Eric Kim

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on May 06, 2025

    To my admittedly non-Korean taste this falls somewhere in between a kimchi and a salad. Basically it is a Korean radish and apple kimchi with a fresh, tart, vinegary twist. There is definitely a fermented umami component and yet it is also refreshingly crisp and fruity. It seems well balanced and leans more toward salad with some extra "spice" than toward a more traditional cabbage kimchi. I haven't made it on Naengmyeon, but have served it with cold soba, or on its own as a salad. I keep reaching for thisd whenever I want a refreshing crisp bite of something.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.