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Ingredients
- Serves 2 people
100 g naengmyeon noodles
soup/stock:
1 pc dried kelp/konbu, 10 x 4 cm
4 dried shiitake mushrooms
1 head garlic (cut into half)
20 g ginger (peeled and sliced)
1 yellow onion (peeled and halved)
1 leek, sliced into 8mm slices
1 tsp black peppercorns
300 g beef brisket
700 ml water
1 tbsp rock sugar
1 tsp salt
1-2 tbsp korean soup soy sauce (light-colored)
radish & cucumber pickles:
2 tbsp fine white sugar
1 tbsp coarse salt
3 tbsp white vinegar
60 g white radish (peeled and thinly sliced)
60 g Japanese cucumber (deseeded and thinly sliced)
accompaniments & garnish:
60 g nashi pear
sliced cooked brisket
1 hard-boiled egg (peeled and halved)
1 tsp white sesame seeds
1 tbsp sesame oil
1 tbsp mustard
1 tbsp gochugaru
pickle liquid
Mul-naengmyeon (Korean Cold Noodle Soup)
Be part of Weightlifting Fairy Kim Bok Joo’s Awesome Squad and indulge in a bowl of Korean cold noodles. The last stage in their four-step meal plan, Naengmyeon consists of chewy buckwheat noodles served in a chilled beef broth. Topped with tender beef brisket slices, a hardboiled egg and pickled vegetables, this refreshing dish is ideal for eating in the summer or on hot tropical days.
- Medium
- 30 min
- 180 min
- 15 min
- 3 steps
- 26 Ingredients
- Medium
- 3 steps
- 26 Ingredients
- 30 min
- 180 min
- 15 min
Instructions
-
Make Stock & Chill
- Bring all the stock ingredients to a gentle simmer.
- After 20 mins, remove the kelp.
- Continue to simmer gently, covered, till the brisket is tender, about 2-3 hours.
- Cool and remove the brisket from the stock, then strain the stock through a fine muslin and chill in the refrigerator. Discard all solids except the beef.
- You may also set the stock over a bowl of ice, and stir to hasten the chilling process.
-
Prep Accompaniments & Cook Noodles
- Trim the fat from the brisket and thinly slice, reserving for later.
- Place the cucumber and radish in separate bowls, mix the sugar, salt and vinegar together, then divide the mixture between the cucumber and radish. Chill till needed.
- Prepare a large bowl of ice. Boil 800ml of water, then cook the naengmyeon noodles in the hot water for 2 minutes till al dente (or according to package instructions.
- Immediately strain and toss into the bowl of ice and stir. Once the noodles are cold, drizzle with sesame oil and reserve for later use.
-
Assemble
- From the cucumbers and radish, squeeze out the pickling liquid into a clean bowl (use clean hands or through a clean muslin). Reserve the pickling liquid.
- Add salt, soy sauce pickling liquid to taste to the cold soup.
- Peel and slice the pear (do this last to prevent discolouration).
- Assemble the dish by dividing the noodles between two bowls, then topping with radish, beef slices, pear slices, cucumber, half a hard-boiled egg, and finally sprinkle with sesame.
Plate and Serve!
Pour the soup into each bowl and serve with additional pickles, gochugaru and mustard on the side.
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Ingredients
- Serves 2 people
-
100 g naengmyeon noodles
-
soup/stock:
1 pc dried kelp/konbu, 10 x 4 cm
-
4 dried shiitake mushrooms
-
1 head garlic (cut into half)
-
20 g ginger (peeled and sliced)
-
1 yellow onion (peeled and halved)
-
1 leek, sliced into 8mm slices
-
1 tsp black peppercorns
-
300 g beef brisket
-
700 ml water
-
1 tbsp rock sugar
-
1 tsp salt
-
1-2 tbsp korean soup soy sauce (light-colored)
-
radish & cucumber pickles:
2 tbsp fine white sugar
-
1 tbsp coarse salt
-
3 tbsp white vinegar
-
60 g white radish (peeled and thinly sliced)
-
60 g Japanese cucumber (deseeded and thinly sliced)
-
accompaniments & garnish:
60 g nashi pear
-
sliced cooked brisket
-
1 hard-boiled egg (peeled and halved)
-
1 tsp white sesame seeds
-
1 tbsp sesame oil
-
1 tbsp mustard
-
1 tbsp gochugaru
-
pickle liquid
Nutrition
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