In Recognition of Glenn: Mul Naeng Myun

When Rick Grimes was faced with his darkest hour, (hiding in the belly of an abandoned Army tank); it was the voice of a young man named Glenn that led him out and ultimately saved his life. When the Group needed supplies, it was Glenn who volunteered to lead them into Atlanta. When the Group decided to return to Atlanta to retrieve Merle Dixon, it was Glenn who took them back in.
It was Glenn's willingness to help everyone that convinced Rick to return for Glenn himself when he was kidnapped by a gang.
As Hershel Greene was treating Carl's gunshot wound, it was Glenn who took the ailing T-Dog to be treated also. His arrival at the Greene farm had an immediate impact on Maggie. Glenn's generous spirit and bravery in risking life and limb for his friends impressed her. Later, Lori entrusted him alone with the knowledge of her pregnancy.
Glenn's eventual discovery of the Walkers contained in the barn started the chain of events that lead to the Group finally getting closure with Sophia's loss.
Hershel eventually came to approve of Glenn's relationship with his daughter. He asked where Glenn's family originally came from. After Glenn replied "Korea," Hershel reminded him to "never forget that immigrants built this country."
It is with that wise reminder that the WDSCB presents Mul Naeng Myun in recognition of Glenn; the critical member of the Group who can always stay cool under pressure. This adaptation of the traditional Korean cold noodle dish contains buckwheat noodles and Asian pears. Regular pasta can be substituted but do make the effort to scavenge buckwheat noodles for your Zombie Apocalypse pantry. Although Asian pears are native to Asia, they are now grown in the United States. If you cannot find an orchard to scavenge from; you may substitute a sliced apple instead.
The combination of cold noodles and tangy broth make this dish perfect when you want to stay cool. Just like Glenn.

Mul Naeng Myun

3 cubes chicken bouillon

3 Tablespoons sugar

1 Tablespoon of Chinese Mustard

10 Tablespoons of Vinegar (Apple Cider)

3 cups water (2 cups hot and 1 cup cool)

Handful of buckwheat noodles

1 hard-boiled egg, peeled and sliced in half

1 Asian Pear, sliced thinly

1 Cucumber, julienned

MIx bouillon with 2 cups of hot water. Let sit until it dissolves. Add the last cup of water and let cool. Add sugar, vinegar and mustard. Mix well.

Boil buckwheat noodles according to package directions. Drain and rinse well with cool water in a colander. Divide noodles into two bowls. Ladle cooled broth over noodles carefully. Top with sliced Asian Pear, cucumber, and an egg half.

Top with an additional tiny dollop of mustard if desired. Serve immediately.