Yields:
2 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
1 Hr 5 Mins
Total Time:
1 Hr 15 Mins
When the scorching summer sun mercilessly shines down, there is a Korean dish that offers a refreshing escape from the heat – Mul Naengmyeon. At its core are thin, chewy noodles made from buckwheat and starch, served in an ice-cold, slightly tangy broth. Tender slices of beef brisket, pickled radish, cucumber, Korean pear, and halved boiled egg provide a delightful contrast in textures, making this dish all the more refreshing.
Ingredients
Adjust Servings
- For the Broth:
Instructions
-
In a large pot, add the beef brisket, onion, ginger slice, green onion, black peppercorns, and 8 cups of water. Bring it to a boil, then reduce the heat to medium and skim off any scum. Simmer until the meat becomes tender, which usually takes about 1 hour.
-
Transfer the meat to a plate and allow it to cool until it's safe to handle. Then, slice the beef brisket thinly.
-
In a mixing bowl, combine the 4 cups of beef broth, dongchimi broth, sugar, apple cider vinegar, pear juice and salt. Mix well until all the ingredients are incorporated. Adjust the seasonings to your taste. Place the broth in the refrigerator to keep it cold.
-
In a large pot, bring water to a boil. Add the naengmyeon noodles and cook them according to the package instructions, typically 3-4 minutes. Drain the noodles and place them in icy water until they are completely chilled.
-
Divide the chilled noodles between serving bowls. Pour the prepared cold broth over the noodles. Garnish the noodles with sliced beef, pear, cucumber, radish, a halved hard-boiled egg and sesame seeds.
