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K Food

RECIPE: Mul Naengmyeon

Made from buckwheat, these noodles are springy and chewy – a completely different texture to the soft somyun vermicelli noodles typically used in Korean soups. I like to add loads of vinegar and mustard to the ice cold broth here, often so much that it makes me suck in my cheeks and gives me a […]

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Related Categories: Cookbook Confidential

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