Chilled Buckwheat Noodles with Beef — Mul Naengmyeon Cold Buckwheat Noodles
Korean cold buckwheat noodles in a chilled beef-radish broth with sliced beef, cucumber, pear, and a halved boiled egg, finished with sesame, mustard, and rice vinegar at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak brisket in 1L cold water 10 minutes. Peel and thinly slice daikon radish and Asian pear. Julienne cucumber. Slice scallions. Measure all broth seasonings, mustard, vinegar, sesame seeds, and ice cubes into separate bowls.
Boil
Blanch soaked brisket in fresh boiling water 3 minutes over high heat to remove blood, drain and rinse clean. Return brisket and daikon to a heavy pot with 2L cold water, bring to boil over high, reduce to low, simmer 50 minutes until meat shreds easily with a fork.
Skim
Strain broth through a fine sieve into a clean container, discard daikon. Season strained broth with 2 tsp salt, 1 tsp black pepper, and 3 tbsp rice vinegar. Refrigerate covered until completely chilled. While broth chills, slice cooked brisket thinly, cover, and refrigerate.
Boil 1
Boil 2 eggs in a small pot of water 8 minutes for jammy yolks. Transfer to ice water, peel, and halve. Set aside on a clean plate.
Boil 2
Cook buckwheat noodles in fresh boiling water 4 minutes until just tender. Drain and rinse under cold running water until completely chilled. Drain thoroughly and set aside.
Build
Twirl chilled noodles into tidy mounds in 2 deep cold bowls. Arrange sliced brisket, pear slices, and julienned cucumber around the noodle edge of each bowl. Slide halved egg on top. Pour chilled broth over noodles, drop in ice cubes, dot mustard alongside.
Plate
Scatter toasted sesame seeds and sliced scallions over each bowl. Serve remaining rice vinegar at the table for guests to adjust seasoning.
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