Buckwheat noodles served in chilled soup made of dongchimi (radish kimchi) liquid and beef broth. This noodle dish is garnished with white radish and Asian pear slices and seasoned with mustard and vinegar.
Ingredients (serve 4)
10 oz (300g) buckwheat noodles (for cold noodle), 7 oz (200g) white radish, ½ English cucumber (2½ oz, 75g), ¼ Korean pear (5 oz, 150g), 1 red chili pepper (½ oz, 15g), 2 eggs, prepared hot mustard, sugar, white vinegar, salt as needed
– Beef broth 7 oz (200g) beef (brisket), 10 cups water (2.5L), 1 large green onion (1 oz, 30g), 3 cloves garlic (½ oz, 15g), 1 teaspoon black peppercorns
– Brine for white radish 1 tablespoon salt, 4 tablespoons white vinegar, 4 tablespoons sugar
– Naengmyeon broth 5 cups dongchimi liquid (radish water kimchi), 5 cups beef broth (1.25L), 2 tablespoons salt, 2 tablespoons sugar, 2 tablespoons white vinegar, prepared hot mustard as needed
1. Soak the beef brisket in cold water for 20 minutes.
2. In a large pot, put 10 cups water, beef, large green onion, garlic and black peppercorns and bring to a boil. When the beef is fully cooked and still tender, remove it and let it cool. Cut it into ⅛-inch (0.3-cm) thick slices.
3. Strain the beef broth in a colander with cheesecloth and let it cool. Skim off all the fat from surface of the broth.
4. Cut the radish in ⅛-inch (3-cm) thick half-moon shape slices. In a bowl, combine the salt, vinegar and sugar and mix well, and then place radishes into mixture for 30 minutes.
5. Halve the cucumber lengthwise and cut diagonally in ⅛-inch (0.3-cm) thick slices. Sprinkle ½ teaspoon of salt and set aside for 30 minutes. Squeeze out the excess moisture.
6. Peel the Korean pear and cut in half, then slice thinly. Cut the red chili pepper diagonally.
7. Fill a small saucepan with sufficient water to cover the eggs. Simmer the eggs for 12 minutes to prepare hard-boiled eggs. While simmering, roll eggs to keep the yolk in the center. Transfer eggs to an icewater bath to stop the cooking. Peel the eggs and cut in half lengthwise.
1. To make the naengmyeon broth, combine the chilled beef broth with the dongchimi liquid at a one to one ratio in a large bowl. Adjust the taste with vinegar, salt, sugar and hot mustard.
2. When the sliced beef, radish, cucumber, pear, chili pepper and eggs as garnish and broth are prepared, cook the noodles. In the stockpot, bring 16 cups fresh water to a boil and add the noodles. Bring to a boil and add 1 cup of cold water. Then bring back to a boil and cook for 3~4 minutes or according to the package directions. Drain and rinse under cold water several times. Coil the noodles with your hands into a bird’s nest shape for individual portions and let them drain in a colander.
3. Place the noodles in individual serving bowls and garnish with the slices of beef, radish, cucumber, pear, red chili pepper and eggs on top. Pour the chilled naengmyeon broth slowly not to disturb the noodle shape. Serve with prepared hot mustard, sugar and vinegar on the side.