Mul Naengmyeon물냉면

Video

Ingredients

• 200 g (7 oz) dried naengmyeon noodles (buckwheat or sweet potato starch)
• 150 g (5 oz) beef brisket
• 4 cups water, plus ½ onion and the white part of a scallion (for the broth)
• 10 whole black peppercorns
• 2 cups dongchimi (radish water kimchi) brine, or substitute a mild, tangy vegetable broth
• 2 tbsp vinegar
• 1 tbsp Korean pear juice
• 1½ tbsp sugar
• ½ tsp salt
• 50 g (2 oz) Korean pear, sliced
• 40 g (1.5 oz) pickled radish, sliced
• 40 g (1.5 oz) cucumber, julienned
• 1 hard-boiled egg, halved
• Toasted sesame seeds, yellow mustard and extra vinegar, to serve

Steps

1. 1Simmer the beef with the water, onion, scallion and peppercorns for about an hour, until tender. Strain and reserve the broth; slice the beef thinly.
2. 2Mix the beef broth with the dongchimi brine, vinegar, pear juice, sugar and salt, then chill in the freezer for 3–4 hours until icy and slightly slushy.
3. 3Cook the noodles according to the package, then rinse thoroughly under cold water until completely cooled and drain well.
4. 4Portion the noodles into bowls and ladle over the icy broth.
5. 5Top with the sliced beef, pear, pickled radish, cucumber and egg. Sprinkle with sesame seeds and serve with mustard and vinegar on the side.