Mul-naengmyeon Mexicana

  • 3 Portions
  • 470 calories



Jicama, julienne, (1 cup)3 oz
Carrot, julienne, (1/2 cup)1.5 oz
Chili pepper, Jalapeño, julienne, (1/4 cup)0.5 oz
Table salt, 1 tbsp.0.25 oz
Vinegar, 2 tbsp.1 fl.oz
Japanese Buckwheat Noodles, cooked, cooled10 oz
Minor's Beef Base (No Added MSG)* 6 x 1 pound, 4 tbsp.3 oz
Water, 3 cups24 fl.oz
Minor's Cilantro Lime Flavor Concentrate Gluten Free 6 x 13.6 ounces, 2 tbsp.1.5 oz
Pineapple juice, 1 cup8 fl.oz
Chili pepper, red, flakes, (1 tsp.)1 g
Eggs, soft boil, (2 each)3 oz
Beef flank steak8 oz



  1. Mix the jicama, carrot and jalapeno with the salt and vinegar, refrigerate overnight.
  2. Mix the Minors Beef Base with the water and freeze for 4-6 hours.
  3. Blend the Minor’s Cilantro Lime Concentrate with the pineapple juice and strain through a cheese cloth.
  4. Mix the Beef Broth with the pineapple juice.
  5. Grill the flank steak to medium rare, rest and slice thin against the grain.
  6. Place noodles in a bowl, pour in the broth and garnish with the vegetables, egg, chili pepper and steak.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy470 kcal
Protein31 g
Fats, total11 g
Carbohydrate, total58 g
Sugars, total3 g
Fats, saturated4 g
Fiber, total dietary5 g
Sodium3864 mg
Calcium78 mg
Cholesterol118 mg
Iron4 mg
Vitamin C11 mg
Vitamin D20 IU