Naengmyeon recipe

Buckwheat noodles drowned in an iced beef broth cut with radish water kimchi brine.

14 hours and 50 minutesmedium10 ingredients

Ingredients

• 400 g buckwheat noodles
• 500 g beef brisket
• 400 ml dongchimi brine
• 1 korean pear
• 1 cucumber
• 100 g pickled radish
• 2 eggs
• 2 tbsp vinegar
• 1 tsp mustard
• 2 tsp salt

How to make Naengmyeon

1. Simmer 500 g of beef brisket in 2 litres of water for 1 hour 30 minutes, skimming the foam off as it rises.
2. Lift out the beef, press it under a weight while it cools, then slice it thinly across the grain.
3. Strain the broth, season it with 2 tsp salt, chill it overnight and lift off the fat that has set on top.
4. Mix the cold broth with 400 ml of dongchimi brine: it should taste lightly tangy and clean, never sweet.
5. Put the broth in the freezer 1 hour before serving so it turns slushy with ice crystals.
6. Boil 400 g of buckwheat naengmyeon noodles 2 to 3 minutes only, then rinse them hard under cold running water until they squeak and tighten.
7. Coil the drained noodles in chilled metal bowls and pour the slushy broth over them.
8. Top with the sliced beef, 1 julienned cucumber, 100 g pickled radish, slices of 1 korean pear and half a boiled egg each.
9. Bring vinegar and hot mustard to the table so everyone seasons their own bowl.

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